MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mochiko Chicken
 Categories: Poultry, Vegetables, Herbs
      Yield: 6 servings
 
      2 lb Boned, skinned chicken
           - thighs
    1/4 c  Potato starch (40 g)
    1/4 c  Mochiko (50 g)
           - (sweet rice flour)
    1/4 c  Soy sauce
    1/4 c  Granulated sugar (50 g)
    1/4 c  Scallions; thin sliced, more
           - to serve
      2 lg Eggs; beaten
      1 tb Sesame seeds
      1 ts Garlic; minced
      1 ts Ginger; minced
    1/2 ts Fine sea salt
  1 1/2 c  Neutral oil; for frying
           Cooked white rice; to serve
 
  Cut the chicken into 1" pieces and set aside.
  
  In a large mixing bowl, whisk together the potato starch, mochiko,
  soy sauce, sugar, scallions, eggs, sesame seeds, garlic, ginger,
  and salt.
  
  Add the chicken to the marinade and stir to combine. Cover and
  place in the refrigerator to marinate for at least 4 hours or up to
  overnight.
  
  In a large skillet, heat oil over medium-high to 325°F. (A deep-fry
  thermometer is helpful here.) Working in batches and adjusting the
  heat to maintain the temperature, fry the chicken: Using tongs,
  transfer chicken to the hot oil, shaking off excess batter, and fry
  until golden brown on both sides and cooked through, 2 to 4 minutes
  per side.
  
  Remove chicken from oil and place on a cooling rack over a baking
  sheet or on a large plate lined with paper towels to absorb excess
  oil. Repeat with remaining chicken. Serve with rice and garnish
  with more scallions, if desired.
  
  Recipe from: Relle Lum
  
  Adapted by: Elyse Inamine
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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