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Sweet Rice Flour Chicken (Mochiko Chicken)

This is not a traditional dish, but it's one of the comfort foods many Japanese families serve. When this dish came out about 20 years ago, Grace Masuda began making it for her family's New Year, and it's become a ... Read more

Total time: 1 hour plus 4 hours marinating | Makes about 60 pieces
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet sake)
  • 1/3 cup sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon grated ginger root
  • 6 boneless, skinless chicken breasts, about 1 1/2 pounds, cut in half lengthwise
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/2 cup peanut oil

Step 1Combine the soy sauce, mirin, sugar, garlic and ginger root. Add the chicken, cover and marinate in the refrigerator 4 to 6 hours.

Step 2About 30 minutes before serving, combine the eggs and milk. Heat the oil in a large skillet over medium heat. Dip the chicken in the egg mixture, then in the sweet rice flour to coat. Fry the chicken until browned, 20 minutes.Cool slightly and cut diagonally into 1/4 inch-thick slices.

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