Shoyu Fried Chicken With Mochiko Batter Recipe

Name: Shoyu Fried Chicken With Mochiko Batter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13.5-oz.) can coconut milk, well shaken and stirred; 1/2 cup shoyu sauce (soy sauce); 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1 cup (about 5 oz.) mochiko flour (sweet rice flour); 1/4 cup cornstarch; 2 tablespoons sesame seeds; 1 tablespoon granulated sugar; 2 teaspoons garlic powder; 2 teaspoons ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 2 tablespoons sambal oelek (ground fresh chile paste); 1 teaspoon fresh lime juice (from 1 lime); Peanut oil; 1/2 cup loosely packed fresh cilantro leaves; 1/4 cup thinly sliced scallions (from 2 scallions); Dash of furikake

Servings: persons

1 (13.5-oz.) can coconut milk, well shaken and stirred
1/2 cup shoyu sauce (soy sauce)
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup (about 5 oz.) mochiko flour (sweet rice flour)
1/4 cup cornstarch
2 tablespoons sesame seeds
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons ground ginger
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons sambal oelek (ground fresh chile paste)
1 teaspoon fresh lime juice (from 1 lime)
Peanut oil
1/2 cup loosely packed fresh cilantro leaves
1/4 cup thinly sliced scallions (from 2 scallions)
Dash of furikake

1
Whisk together coconut milk and shoyu in a large bowl. Add chicken pieces, stirring until coated and submerged. Cover and chill 4 hours or overnight.
2
Stir together mochiko flour, cornstarch, sesame seeds, sugar, garlic powder, ginger, salt, and pepper in a large bowl. Set aside.
3
Whisk together mayonnaise, sambal, and lime juice in a small bowl. Cover and chill.
4
Pour peanut oil to depth of 2 inches in a large Dutch oven over medium-high, and heat to 360u00b0F. Using tongs, remove chicken pieces from marinade, letting excess liquid drip off, and dredge in mochiko mixture. Cook chicken, in batches, in hot oil until crispy and cooked through, about 6 to 7 minutes. Place on a plate lined with paper towels. Sprinkle with cilantro leaves, scallions, and furikake; drizzle with about 1 1/2 tablespoons of the mayonnaise- sambal sauce, and serve with remaining sauce.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (13.5-oz.) can coconut milk, well shaken and stirred, 1/2 cup shoyu sauce (soy sauce), 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, 1 cup (about 5 oz.) mochiko flour (sweet rice flour), and more.

Yes, Shoyu Fried Chicken With Mochiko Batter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shoyu Fried Chicken With Mochiko Batter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions