Mochiko Chicken
Ingredients
For the chicken and marinade:
1 pound skinless boneless chicken thighs, cut into bite size pieces
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 tablespoon sriracha
1 tablespoon ginger garlic paste
1 tablespoon cornstarch
¼ cup Mochiko flour
1 large egg
Oil for frying
For the dredge mixture:
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Directions
In a medium bowl combine soy sauce, black pepper powder, salt, sriracha, ginger garlic paste, corn starch, mochiko flour, and egg. Whisk thoroughly until combined.
Add chicken to the marinade and mix well. Cover and let it rest in the refrigerator for at least 2 hours, ideally 8 hours.
In a large bowl, make the dredge mixture by combining the all-purpose flour, cornstarch, pepper, and salt. Drop the marinated chicken pieces and toss them in the dredge, coating them thoroughly.
In a heavy, high-sided pan, heat about 4 inches of oil over medium-high heat until it shimmers.
Drop the chicken pieces into the hot oil and fry them until they are crisp, golden brown, and cooked through. Once done, transfer the fried chicken onto a plate.
Serve immediately.
