← Nouns Cooking · American

Ingredients

• 900 g boneless, skinless chicken thighs, cut into 4 cm pieces
• 40 g mochiko (sweet rice flour)
• 30 g Cornflour (cornstarch)
• 50 g Sugar
• 60 ml Soy sauce
• 2 Eggs
• 4 cloves Garlic, minced
• 1 tsp Ginger, finely grated
• ½ tsp Salt
• 1 tsp Toasted sesame oil
• 3 Spring onion, finely sliced
• 750 ml vegetable oil, for frying

Method

1. Whisk the mochiko, cornflour, sugar, soy sauce, eggs, garlic, ginger, salt, sesame oil and most of the spring onions into a smooth batter in a large bowl.
2. Add the chicken and stir until every piece is coated. Cover and marinate in the fridge for at least 4 hours, or overnight.
3. Heat about 3 cm of oil in a deep, heavy pan to 175°C (350°F). Line a tray with a rack or kitchen paper.
4. Fry the chicken in batches, without crowding, for 4–5 min, turning once, until deep golden and cooked through to 75°C (165°F). The sugar in the batter browns fast, so lower the heat a little if it darkens too quickly.
5. Drain and sprinkle with a pinch of salt. Serve hot with rice, macaroni salad and the remaining spring onions.

Tips

• Use tamari instead of soy sauce to make it gluten-free; mochiko itself contains no gluten despite its name.
• Leftovers re-crisp beautifully in a 200°C (180°C fan, 400°F) oven or air fryer.

Sources

Written in our own words after cross-checking these recipes:

Onolicious Hawaiʻi Bon Appétit