Thursday, July 21, 2011

Spicy Mochi Chicken

Asian food is very popular at my house.  A couple of years ago, I saw a cookbook called Sam Choy's Island Flavors at one of my favorite book stores.  Inside were a bunch of Asian-inspired, really tasty sounding recipes.  So, the book found a new home.
This recipe is an adaptation of one of those from the book.  Mochiko is a rice flour that you can probably find in the Asian section of your local grocery store (if not, check an Asian market).  Spicy is in the name, but you can adjust it to whatever heat you'd like.
Bottom line: this is some good chicken and doesn't take a lot of work.  Serve it with rice and you've got a sure winner!

Spicy Mochi Chicken
Adapted from Sam Choy's Spicy Wingettes

Marinade - 
2 tbsp soy sauce
1/2 tsp minced garlic
1/4 tsp grated ginger
1/4 cup sherry

4 boneless, skinless chicken half-breasts, cut into like-size chunks

Sauce -
2 tbsp pineapple juice concentrate
1/4 cup + 2 tbsp sugar
1/4 tsp grated ginger
1/8 - 1/2 tsp cayenne pepper
1/2 cup soy sauce
6 tbsp water
2 green onions, thinly sliced

1/2 cup mochiko flour
1/4 cup cornstarch
1/4 cup all purpose flour
Oil for frying

1.  Stir the marinade ingredients together in a medium container.  Add the chicken pieces 30 minutes before you plan to cook.

2.  Stir the sauce ingredients together in a large saucepan.  Chill until ready to cook the chicken. While the chicken cooks, place the pan over medium-high heat.  Bring the sauce to a boil.  Reduce the heat and simmer for 2 minutes.  Keep warm until the chicken is done.

3.  In a large Ziplock bag, combine the mochiko flour, cornstarch, and all purpose flour.  Shake to blend.

4.  Heat about 2" of oil in a large saucepan or stock pot until hot (about 350°).  Lay out some paper towels.

5.  Drain the chicken (discard the marinade).  Shake the chicken pieces in the flour blend until well coated.  Shake off excess flour mixture before cooking.

6.  Fry the chicken in the hot oil in batches (do not overcrowd the pan - chicken pieces should not be touching).  Cook the chicken until cooked through, flipping halfway through.  Transfer the chicken to the paper towels to drain.

7.  In batches, gently place the chicken pieces in the warm sauce.  Flip the pieces to sauce the second sides.  Serve!

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