I think the world is divided into two camps, the ones who love are in love with fried chicken, and the ones who are absolutely crazy about fried chicken. I am definitely in the later camp, and I am loving every bit of this mochiko fried chicken. It’s summer and it’s hot, but I don’t mind frying these babies so I can have an awesome dinner. These are so flavorful on its own, but if you really must, go ahead and serve with your favorite dipping sauce.
Mochiko is definitely the key to get that crispy skin. If you absolutely cannot find mochiko, your next best bet is rice flour. You will also need corn starch, soy sauce, sugar, garlic, ginger, and scallions. Slice chicken breasts into tiny chunks and let them soak in the marinade for at least 4 hours, preferably overnight.
Frying the chicken
The way to fry the chicken is to shallow fry them, meaning you will need about an inch of oil in your frying pan. Shallow frying means the chicken pieces is only partially submerged in hot oil. If you are not averse to deep frying, you can go that route too. Serve the chicken piping hot, especially good with a tall glass of cold beer. Please don’t drive afterwards 🙂
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