Crunchy, Salty-Sweet Mochiko Chicken | Recipe | Food52

This mochiko chicken from Alana Kysar is perfectly crunchy, salty-sweet, and highly addictive. Whether served with warm onigiri (aka triangle-shaped musubi), chopped up and tossed into a green salad with creamy Asian dressing, or atop a bed of cold somen noodles, this sweet-rice flour battered chicken is heavenly. GET THE RECIPE ►► https://f52.co/3s13IMJ

PREP TIME: 5 hours 10 minutes
COOK TIME: 20 minutes
SERVES: 6 to 8

INGREDIENTS

2 pounds skinless boneless chicken thighs
2 large eggs, beaten to blend
1/4 cup mochiko flour (also known as sweet rice flour)
1/4 cup chopped scallions, white and light green parts (about 4 scallions), plus more for garnish
1/4 cup cornstarch
1/4 cup soy sauce
1/4 cup sugar
2 garlic cloves, extra finely grated
1/2 teaspoon kosher salt
Neutral oil, for frying
3 to 4 sheets nori, cut into 1-inch-wide strips (optional)
3 cups steamed rice

Excerpted from Aloha Kitchen (Recipes from Hawaii) © 2019 by Alana Kysar. Reproduced by permission of Ten Speed Press. All rights reserved. —Alana Kysar

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