With the tsunami warning taking place the other night, many of us stayed up way past our bedtime listening to updates from the Pacific Tsunami Center. Luckily there was no damage caused by the tsunami here in Hawaii. The following day was like any other Sunday, people picnicking at the beach, shopping, doing errands and going about their merry way. Since I was one of those people who didn’t get much sleep the night before, I wasn’t too keen on making anything fancy for dinner.
Mochiko Chicken Marinade
I found this recipe in our local newspaper years ago. This version of mochiko chicken is delicious. It makes a great picnic lunch along with some onigiri and Kabocha No Toroni. All of these dishes can be eaten without heating up.
Mochiko Chicken
Serves 4
Ingredients
4 tablespoons sugar
5 tablespoons soy sauce
1/4 cup sesame oil
1 tablespoon oyster sauce
2 eggs, beaten
5 tablespoons cornstarch
3 tablespoons flour
6 tablespoons mochiko flour
3 garlic cloves, crushed
1/2 cup chopped green onions
few dashes of salt
4 large boneless, skinless chicken breasts cut into pieces about two inches in length
canola oil for frying
Preparation
Combine the sugar and soy sauce until the sugar has dissolved. Add the rest of the ingredients except the chicken. Mix marinade well and pour into a large bowl or Ziplock bag. Add the chicken and marinate in the refrigerator for a minimum of two hours.
Pour enough oil into a large fry pan to a depth of 1/4 inch and heat over medium high heat. Fry the chicken in batches for about 3 – 4 minutes per side or until the chicken is cooked through. The cooking time will depend on how thick your pieces of chicken are. I prefer to pound the chicken breasts so they cook evenly and quickly. This also tenderizes the chicken. Alternately you can use chicken tenders or if you prefer, chicken thighs.
Remove the chicken and drain on a paper towel lined plate. Serve right away or pack it up and take it to the beach.