- Yield : 6 servings
- Cook Time : 30m
- Ready In : 35m
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- 1/4 cup mochiko flour (Japanese sweet rice flour)
- 1/4 cup cornstarch
- 1/4 cup sugar
- 5 tablespoons soy sauce
- 2 eggs
- 1/4 cup finely chopped green onions, reserve some for garnish
- 2 pounds boneless, skinless chicken thighs
- Oil, for frying
- 1 tablespoon toasted sesame seeds, optional
Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.