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.
Ukoy is a typical Filipino appetizer, snack, or even main course. It’s a mixture of bean sprouts, tofu, sweet potato, or other veggies usually topped with small unpeeled shrimp that’s battered and fried. In short it’s the Filipino version of Shrimp Fritters.
In the Philippines it’s usually eaten as a crunchy snack and is made with the veggies and small unpeeled shrimp. The shrimp is eaten peel and all making it very crunchy indeed. In our family we serve Shrimp Fritters as a main course with steamed rice. We use larger shrimp that are peeled and de-veined. We always dip it in a spicy garlic vinegar sauce. It’s super yummy and is one of my favorite Filipino dishes.
The batter is traditionally made with corn starch instead of flour making the shrimp fritter crispy or crunchy. I make mine with Mochiko Sweet Rice Flour and they are very crispy!
Here’s my version of Ukoy, Filipino Shrimp Fritters!
Makes 6 Shrimp Fritters
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
2 Large Eggs
4 Oz. Garlic – finely minced
4 Oz. Firm Tofu – cut into small cubes
1/4 Cup Green Onion – finely chopped
1 Tsp. Salt
1 Tsp. Ground Black Pepper
6 Large Shrimp – peeled, de-veined, and butterflied
Oil for frying
Whisk together eggs, water, Mochiko flour until smooth. Batter will be thin.
Stir in the rest of the ingredients except shrimp and oil.
Heat 1 1/12″ of oil in pan.
Drop 2 Tbs. of batter in pan. Oil should sizzle.
Place a shrimp in the middle and cover with 1 tbs. batter.
Fry until golden brown then carefully flip over.
Fry other side until golden brown.
Drain on paper towel
Repeat with remaining batter and shrimp.
Transfer onto serving plate and serve
Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper
Do you racking your brain trying to decide what to make for dinner each night? I know I do, almost every day! It’s funny because years ago my grandmother remarked that the hardest part about cooking is deciding what to cook. I guess it’s an age old problem many of us face. Well I have one yummy suggestion for you. Try out this delicious Honey Sesame Seed Shrimp dish. It’s probably one of the simplest shrimp dish you will ever make.
You can make Honey Sesame Seed Shrimp in about half an hour. It’s basically a stir-fry, but with a sweet honey twist.
I serve it with steamed white rice, but it would go well with noodles too! It’s a great addition to your dinner menu!
Honey Sesame Seed Shrimp
2 Lbs. Extra Large Shrimp – shelled & deveined
1/2 Cup Honey
1 Cup Soy Sauce
1/4 Cup Sesame Oil
2 Cloves Garlic – minced
2 Tsp. Sesame Seeds + extra for garnish if desired
1 Stalk Green Onions – chopped + extra for garnish if desired
1 Tbs. Mochiko Sweet Rice Flour or Corn Starch
1/4 Cup Water
1 Tbs. Sesame Oil for frying
Combine all ingredients (except shrimp, Mochiko, and water) in a mixing bowl
Separate about 1/4 of mixture in a small bowl and reserve for later
Toss shrimp in marinade and marinate for about 15 minutes
Heat Sesame oil in wok or frying pan
Dissolve Mochiko flour or corn starch in water
Remove Shrimp from marinade – discard used marinade
Stir fry shrimp in hot sesame oil until it shrimp start to turn pink
Add reserved unused marinade to shrimp
Stir in dissolved Mochiko or corn starch
Stir until sauce thickens slightly
Remove from heat and garnish with extra sesame seeds and green onions
The other week my daughter Jaime and I were discussing dishes she could take to a pot luck at the Hawaiian Club. Now Jaime and her family do not eat beef or pork so we were limited to seafood or poultry. I suggested she make Shoyu Chicken, that’s an easy dish and definitely local Hawaii food. Then I remembered these chicken wings my mother used to make for pot lucks, we called it Sweet Sesame Seed Chicken Wings. They were yummy!
Sweet Sesame Seed Chicken Wings are deep fried sweet garlicy wing pieces. They’re not crispy, but are very juicy, flavorful, and tender.
They take a bit of time to prepare, mostly because they’re deep fried. They’re probably not the healthiest chicken dish you’ll ever have, but they are so worth the time and calories.
I couldn’t find the recipe, in fact I’m not even sure if she had one written down. When I asked her about she couldn’t remember, so I had to figure it out on my own, based on a vague memory. It wasn’t really difficult to figure it out and I was able to make it in time for Super Bowl Sunday. They came out “ono” as we say in Hawaii. My family loved them! I’m sure we’ll be making them for future get togethers and pot lucks.
4 Lbs. Chicken Wings
1 Cup Mochiko Sweet Rice Flour
1/2 Cup Brown Sugar – firmly packed
1 Cup Soy Sauce
1/4 Cup Sesame Oil
2-3 Cloved Garlic – minced
2 Tbs. Sesame Seeds + extra for garnish if desired
2 Stalks Green Onions – chopped + extra for garnish if desired
Oil for frying
Mix all ingredients together until Mochiko dissolves (except for frying oil and chicken wings) Mixture will be a milky brown
Pour Marinade into large ziplock bag and put chicken wings in
Marinate in refrigerator at least 3 hours
Heat oil and deep fry chicken wings until done, about 10 minutes
Drain on paper towel
Arrange on serving dish and garnish with more chopped green onions and sesame seed if desired
One of my favorite Asian dishes is Kalbi Short Ribs. I love the sweet salty taste of this barbecued beef. Recently the Korean barbecue place by my house added Spicy Kalbi to their menu, it’s delicious! Now I’ve been making my version of Kalbi for quite some time now. I use boneless short ribs and place them on bamboo skewers to make kabobs. It’s sort of my version of the now famous LA food truck offering they call Kalbi Tacos. Well I decided that I should make Spicy Korean Kalbi Skewers to add to our regular Sunday night barbecues.
To make this Spicy Korean Kalbi Skewers I used my basic kalbi marinade recipe and added a bit of Sriracha sauce to give it a bit of a kick. Super easy! I make plenty, at least 20 skewers, they go quickly. We never have left overs!
Served with steamed white rice and a side of spicy kim chee Spicy Korean Kalbi Skewers make a filling meal. By the way you can use boneless chicken thighs instead of short ribs.
Here’s the recipe!
3 lbs. thin cut boneless beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1 tbls. finely ground fresh ginger
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds available at Asian Markets
2 stalks green onions – chopped
1/4 cup sriracha sauce
Cut short ribs (or chicken thighs) into strips (you should be able to get 3 strips from each short rib)
Combine the rest of the ingredients in a bowl.
Mix until sugar dissolves.
Pour marinade into a large ziplock bag.
Place meat in bag and shake until all meat is coated with marinade.
Marinate in the fridge overnight.
Soak bamboo skewers in water for about 10 minutes.
Thread meat on to skewers.
Grill to desired doneness. About 3-5 minutes, don’t over cook.
Spicy Korean Kalbi Skewers
Sweet, salty beef or chicken kabobs with a bit of spice!