Steps to Make Hawaiian Chicken Salad Dressing

Hawaiian Mochiko Chicken

2 (3 ounce) packages cream cheese, softened.

Recipe Summary 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.

Ingredients | Hawaiian Chicken Salad Dressing

¼ cup white sugar

¼ cup mochiko (sweet rice flour)

¼ cup cornstarch

½ teaspoon salt

2 eggs

½ cup sliced green onions

5 tablespoons soy sauce (such as Aloha™ Shoyu)

2 tablespoons sesame seeds (Optional)

4 cloves garlic, minced, or more to taste

3 pounds skinless, boneless chicken thighs, cut into strips

2 cups vegetable oil for frying

Directions

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.

I always marinate overnight. It is so much better.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Hawaiian Chicken Salad Dressing

prep: 15 mins cook: 7 mins additional: 4 hrs total: 4 hrs 22 mins Servings: 10 Yield: 10 servings

TAG : Hawaiian Mochiko Chicken

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,