Best 2 Mochiko Chicken Wings Recipes

Mochiko chicken wings are a delightful dish that combines the crispy texture of fried chicken with the chewy, slightly sweet flavor of mochiko, or Japanese sweet rice flour. The wings are typically marinated in a mixture of soy sauce, sake and rice vinegar, then coated in mochiko and fried until golden brown and crispy. Mochiko chicken wings are typically served with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and can be enjoyed as an appetizer, snack, or main course.

Here are our top 2 tried and tested recipes!

MOCHIKO CHICKEN

Mochiko Chicken image

A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!

Provided by Nancy Jones-Ailor

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Yield 7

Number Of Ingredients 11

Ingredients

5 pounds boneless skinless chicken breasts, cut into strips
1 cup white rice flour
⅓ cup cornstarch
1 cup soy sauce
1 ½ tablespoons salt
½ cup white sugar
1 cup chopped green onions
6 cloves garlic, minced
1 teaspoon cayenne pepper
5 eggs
oil for frying

Steps:

In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
Remove from refrigerator, deep fry and serve.

Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g

MOCHIKO CHICKEN WINGS

Mochiko Chicken Wings image

These Hawaiian-style chicken wings are great for picnics or luaus.

Provided by Mama Smith

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 8h35m

Yield 6

Number Of Ingredients 11

Ingredients

3 eggs, beaten
½ cup soy sauce
2 tablespoons white sugar
2 teaspoons Hawaiian sea salt
6 green onions, finely chopped
5 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup cornstarch
¾ cup mochiko (glutinous rice flour)
5 pounds chicken wings or thighs
Oil for deep frying

Steps:

Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 50.7 g, Cholesterol 167.7 mg, Fat 38.1 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 8.2 g, Sodium 2130.9 mg, Sugar 5.1 g

Tips:

To achieve crispy chicken wings, pat them dry with paper towels before tossing them in the mochiko mixture.
Use a large bowl to toss the chicken wings in the mochiko mixture, ensuring they are evenly coated.
If you don't have buttermilk, you can substitute it with plain yogurt or kefir.
For a gluten-free version, use gluten-free flour instead of all-purpose flour.
Adjust the amount of garlic powder and paprika to your taste preferences.
Serve the mochiko chicken wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Conclusion:

Mochiko chicken wings are a delicious and easy-to-make appetizer or main course. With a crispy exterior and tender, juicy interior, these chicken wings are sure to be a hit at your next party or gathering. The mochiko flour gives the chicken wings a unique flavor and texture that is both crispy and chewy. Plus, they are baked instead of fried, making them a healthier option than traditional fried chicken wings. So next time you are looking for a crowd-pleasing appetizer or main course, give mochiko chicken wings a try!