Mochiko Chicken has become an Island favorite. You’ll find it at many of the local plate lunch restaurants. It’s one of our family’s favorites, we order it whenever we go to one of those diners. So I thought I’d try my hand at making it at home, but I’d do it my way. I came up with this recipe for Mochiko Chicken Fingers, it’s easier for the 2 year old twins to eat.
What exactly are Mochiko Chicken Fingers and what makes it different from regular chicken fingers? The batter of course! Mochiko Chicken fingers are tossed in a batter made with Mochiko flour, a sweet rice flour made from finely ground glutinous short grain flour. When I use Mochiko flour in my batter the chicken, or whatever I’m battering, fries up nice and crisp. Mochiko batter tends to be thinner and lighter than batter made with regular all purpose flour.
To make Mochiko Chicken Fingers I marinate the chicken pieces in the Mochiko based batter for about half and hour then toss it in seasoned Mochiko flour before frying. My family loves the tasty chicken fingers that have just the right crunch! In fact these Chicken Fingers are so tasty you don’t need a dipping sauce.
1 Lb. Boneless Skinless Chicken Thighs Cut into Strips
1 Large Egg Beaten
1 1/2 Cup Mochiko Flour
2 Cloves Garlic finely minced
1/4 Cup Soy Sauce
1 Tbs. Sugar
2 Tbs. Green Onions chopped
1 Tbs. Garlic Powder
Oil for frying
Combine egg, 1/2 cup Mochiko flour, minced garlic, soy sauce, sugar, and green onions in large bowl.
Mix until smooth then add chicken strips.
Cover bowl or place in large ziplock bag and marinate in the refrigerator at least 30 minutes.
When ready to fry heat about 1″ of oil in large frying pan.
Combine 1 cup Mochiko flour and garlic powder in a shallow pan.
Drain marinade from chicken strips. Discard marinade.
Toss chicken strips in flour mixture and slide into hot oil.
Fry each side of the strips about 4-5 minutes or until golden brown.
Drain on paper towel.