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Mochiko Chicken

Mochiko Chicken

12 Hr(s) 45 Min(s)
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1 serving
Original recipe yields 1 serving
2 lb boneless chicken thighs (and skinless if you prefer)
4 Tbsp Mochiko flour
4 Tbsp cornstarch
5 Tbsp sugar
4 Tbsp soy sauce
1/2 tsp salt
1/2 tsp Ajinomoto (Accent or MSG)
2 cloves minced garlic
2 eggs, beaten
1/4 cup sliced green onion
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Let's Make It
1
Cut chicken into bite-sized pieces. Put into Ziploc bag or covered container.
2
Combine remaining ingredients; mix well. Pour over chicken. Marinade overnight.
3
Deep fry a few pieces at a time. Drain on paper towels.
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