Best 5 Mochiko Chicken Wings Recipes
**Crispy Mochiko Chicken Wings: A Taste of Hawaiian Fusion**
Mochiko chicken wings are a unique and flavorful dish that combines the crispy texture of fried chicken with the slightly chewy texture of mochiko, a Japanese sweet rice flour. Originating in Hawaii, this fusion dish has become a popular appetizer or main course, enjoyed by people of all ages. These chicken wings are coated in a batter made with mochiko, cornstarch, and seasonings, then fried until golden brown. The result is a crispy, savory exterior and a juicy, tender interior. This article provides three delicious recipes for mochiko chicken wings, each with its own unique flavor profile:
1. **Classic Mochiko Chicken Wings:** This recipe is a great starting point for those new to mochiko chicken wings. It features a simple batter made with mochiko, cornstarch, salt, and pepper. The wings are then fried until crispy and served with a dipping sauce of your choice.
2. **Spicy Mochiko Chicken Wings:** If you enjoy a bit of heat, this recipe is for you. It includes a blend of chili powder, cayenne pepper, and paprika in the batter, giving the wings a spicy kick. The wings are then fried and served with a cooling ranch dressing for a perfect balance of flavors.
3. **Honey Garlic Mochiko Chicken Wings:** This recipe combines the sweet and savory flavors of honey and garlic. The wings are coated in a batter made with mochiko, cornstarch, garlic powder, and onion powder. After frying, the wings are tossed in a sticky honey garlic sauce, creating a delicious glaze.
Whether you prefer classic, spicy, or sweet and savory flavors, these mochiko chicken wing recipes have something for everyone. So gather your ingredients, heat up your oil, and get ready to experience the crispy, juicy goodness of mochiko chicken wings!
MOCHIKO CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
- Remove from refrigerator, deep fry and serve.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
MOCHIKO CHICKEN
Steps:
- 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.
HAWAIIAN MOCHIKO CHICKEN
This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Provided by Asia S.
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 4h22m
Yield 10
Number Of Ingredients 11
Steps:
- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g
MOCHIKO CHICKEN WINGS W/ CARAMEL GINGER SAUCE
Just another easy way to make chicken.It is a great finger food also. Good for Sunday Football watching. My boys in my family love it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Chicken
Number Of Ingredients 10
Steps:
- Sauce: Cook sugar in a heavy bottom sauce pan with 2 quart capacity over low heat.Allow the suagr to caramelize. Stir with a wooden spoon. Sugar should be golden brown. Carefull add in the fish sauce. The suage will become hard but let it melt back down into the fish sauce. Add in the ginger & onion & cook until soften. Add in the chili sauce & mix well. Let sauce cool the room temperature before coating the chicken.
- Chicken: Toss chicken wings in the teriyaki sacue & place in ice box for up to 2 hrs.
- Heat oil in a wok or frying pan to 350F. Fill the frying pan or wok 1/3 to 1/2 way full with oil. Drain chicken from sacue then dredge in mochiko rice flour. Shake off excess flour.
- Drop the chicken carefully into the oil & fry until golen brown.
- toss in the ginger sacue to coat all the pieces & allow the sauce to absorb intp the chicken.
- Optional garnish of cut green onions & toasted sesame seeds.
MOCHIKO CHICKEN
This is Hawaii's version of popcorn chicken! Marinate chicken overnight in a mochiko flour batter, then deep fry till crisp and golden.
Provided by Kathy YL Chan
Time 8h25m
Number Of Ingredients 9
Steps:
- Chop the chicken into 1-inch, bite-size pieces.
- Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions) together in a bowl.
- Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge.
- Fill a small pot 1" high with vegetable oil. Deep fry on medium-high heat until the chicken is crisp and golden brown. This takes about 6 minutes. Eat with rice ^_^
Tips:
- To ensure the chicken wings are crispy, make sure to pat them dry before coating them in the mochiko flour mixture.
- Use a large bowl to coat the chicken wings in the mochiko flour mixture to ensure they are evenly coated.
- When frying the chicken wings, make sure to use a deep fryer or a large pot with plenty of oil to ensure they are submerged and cook evenly.
- Adjust the frying time depending on the size of the chicken wings and the desired level of crispiness.
- Serve the mochiko chicken wings immediately with your favorite dipping sauce for the best experience.
Conclusion:
Mochiko chicken wings are an easy and delicious appetizer or snack that can be enjoyed by people of all ages. With their crispy coating and tender meat, they are sure to be a hit at your next party or gathering. Experiment with different dipping sauces to find the perfect complement to your mochiko chicken wings. Whether you prefer a classic ranch dressing or a spicy buffalo sauce, there is a dipping sauce out there for everyone. So next time you are looking for a tasty and easy-to-make snack, give mochiko chicken wings a try. You won't be disappointed!
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