I’m feeling a little under the weather today😦 Ever since I got pregnant, I seem to get every cold that Malia comes home with. She’s not sick (thank goodness), so I must have caught this one at work. Hoping that lots of citrus and some rest will do the trick since we are traveling to Chicago this weekend for a wedding!
This is a recipe for Hawaiian/Japanese style chicken, that I’ve loved since I was little. It’s a local favorite in Hawaii to take to a potluck or picnic, and I think it’s perfect on the grill in the summer! Even more perfect is if you cook it on a hibachi at the beach and enjoy it with friends and family
Mochiko is a Japanese rice flour, and you can usually find it in the Asian section of your grocery store. Rice flour is gluten free and I have seen it more frequently in the store as it gains in popularity.
To make this recipe, marinate chicken thighs or breasts overnight in a mixture of mochiko, cornstarch, soy sauce, sugar, garlic, ginger, eggs, and green onion. I put everything in a Ziploc bag and keep it in the fridge overnight.
The next day, simply heat up your grill or pan, and cook your chicken until golden brown on both sides. Traditionally, you fry the chicken in 1 inch of hot oil, but I did it in my cast iron skillet, and it didn’t need any additional oil.
Your whole house will smell amazing when you cook up this chicken! When my husband walked in, the first thing he said was how great it smelled. I love these asian flavors, and the marinade with the flours and eggs create a really nice crust. The other nice thing about this recipe is you can serve it either hot or cold. In Hawaii, you’d eat this with white rice and macaroni salad, there’s nothing better. Hope you give this one a try!!
2 pounds chicken thighs or chicken breast
1/4 cup mochiko
1/4 cup cornstarch
1/4 cup sugar
5 T soy sauce
4 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon salt
2 eggs, beaten
1/4 cup thinly sliced green onion
Sprinkle of sesame seeds (optional)
Mix together all ingredients in ziploc bag. Add chicken and marinate in the fridge overnight. Grill or pan fry until golden brown on both sides and cooked all the way through. Serve hot or cold.
Do you have any local favorite recipes or ones that remind you of your home? Please share! Also, if you have any brunch recommendations in Chicago, please share those too!!