I just spent a week in Oahu with my husband and I just couldn't get enough of those plate lunches. They were delicious. I love going places and eating the local cuisine so when we got home to the SNOW I wanted something to warm me up a little. I googled Mochiko Chicken and found a recipe which I modified slightly for my family.
Batter for the chicken:
4 TBSP cornstarch
4 TBSP mochiko flour (aka sweet rice flour) I just used rice flour that's all I had
4 TBSP sugar
4 TBSP shoyu or soy sauce
2 Cloves garlic minced
1/2 tsp fresh ginger grated
1 TBSP sesame seeds
1/4 cup finely sliced green onions
1/2 tsp salt
2 eggs beaten
Mix the batter and set aside
Cut up two pounds of chicken into bite sized pieces I used breasts you can also use thighs
Place chicken in batter and marinate for 5 hours or overnight in fridge. I did not leave mine for 5 hours I didn't have time and it was still delicious.
After meat has marinated place in a pan and fry until cooked or I just browned the chicken in the oil and then baked at 375 degrees for 20 minutes. It turned out great. I served it with Calrose medium grain rice and a green salad. Traditionally a plate lunch is with macaroni salad but I was trying to cut down on the calories and carbs. It was fabulous!! My kids LOVED it which always makes me happy.
4 hours ago