How to Make The History Of Fried Chicken

Mochiko Asian Fried Chicken

A tasty delicacy made by enclosing pieces of chicken within a seasoned coating and frying them in hot fat.

Recipe Summary Mochiko Asian Fried Chicken

Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine.

Ingredients | The History Of Fried Chicken

4 eggs

¼ cup cornstarch

¼ cup white sugar

5 cloves garlic, minced

½ cup sweet rice flour (mochiko)

4 teaspoons salt

4 green onions, chopped

¼ cup oyster sauce

5 pounds boneless chicken thighs, cut in half

2 cups vegetable oil, for deep frying

Directions

Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

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

Info | The History Of Fried Chicken

prep: 10 mins cook: 40 mins additional: 8 hrs total: 8 hrs 50 mins Servings: 10 Yield: 10 servings

TAG : Mochiko Asian Fried Chicken

World Cuisine Recipes, Asian, Chinese,

Images of The History Of Fried Chicken

The History Of Fried Chicken : The scots had a tradition of shallow cooking chicken in fat (not quite pan frying), unlike their english counterparts who baked or boiled chicken.