Ever since I lived in Hawai'i, Mochiko Chicken as been a favorite of mine. It is so easy to make and my children love it. It is a great dish for lunch, dinner, or for a party platter. The preparation time is close to nothing, but it does need to refrigerate for at least 8 hours. I usually make it the day before.
INGREDIENTS
5 pounds of boneless skinless chicken breast, cut in strips
1 cup of white rice flour (mochiko flour)
1/3 cup cornstarch
1 cup soy sauce
1/2 tablespoon salt
3/4 cup of white sugar
1 cup chopped green onion
6 cloves minced garlic
1 teaspoon cayenne pepper
5 eggs
oil for frying
DIRECTIONS
1. In a large bowl, combine flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper, and eggs. Mix well. Add chicken and marinate for 8-24 hours, refrigerated.
2. Remove from refrigerator, deep fry and serve.
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