Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 2-inch strips
- 2 large eggs, beaten
- 1/3 cup mochiko flour, sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 3 tablespoons granulated sugar
- 2 tablespoons sesame seeds
- 2 cloves garlic, grated
- 1/2 teaspoon salt
- 3 tablespoons chopped green onions, plus more for garnish
- Neutral oil, such as canola oil, for frying (about 1 1/2 cups)
Instructions
- Cut the chicken thighs into 2-inch strips and add them to a large bowl.
- In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth. Pour the marinade over the chicken strips and toss well to coat evenly.
- Cover the bowl and place it in the refrigerator to marinate for at least 4 hours or overnight for best results.
- Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Working in batches, gently add the marinated chicken pieces to the hot oil.
- Fry the chicken until golden brown and cooked through (an internal temperature of 165°F), about 3-4 minutes per side. Remove the chicken with tongs and let drain on a rack or paper towels.
- Arrange the crispy mochiko chicken on a plate and serve with steamed white rice. Garnish with extra chopped green onions, if desired.