Mochiko Chicken with Seaweed

Photo by and with permission from evilmidori
Mochiko chicken is another delicious Hawaiian dish. I've never been to Hawaii but after trying out some Hawaiian recipes prepared by Pat, it comes to a surprise that Hawaiians sure know how to mix in their flavors! If you want to try out a new chicken recipe, try out something different - fried chicken with a twist! The plates will be empty in two hula shakes! Aloha!

By the way, the secret to its wonderful flavor is the Mochiko flour. If you do not have it, I suggest you not substitute with some other flour. It just won't taste the same.

What you need

    2 lb Chicken thighs (or your favorite part)
    4T Cornstarch
    4T Mochiko flour (sweet rice flour)
    4T Sugar
    5T Shoyu (soy sauce)
    2 Eggs
    1/2t Salt
    1c water
    2 Cloves garlic
    1/4c Green onion
    Nori Sheets (seaweed)
    1 tsp Ginger (optional)

What to do
Cut chicken into pieces. Mix all ingredients together (not the chicken!) into bowl and marinate at least 4 hrs (overnight better). Cut nori into strips and wrap the nori around the marinaded chicken parts. Fry these in a skillet until golden brown. It is best to place the chicken on paper towels so that the excess oil will be removed.

One thing good about this recipe is the chicken can be served hot or cold! It makes a great picnic snack.

Do not reuse the marinade. Discard immediately.

Proceed from our Mochiko Chicken page to our list of seaweed recipes.

Sign up to receive our Ocean Veggies newsletter by email. In it we have other seaweed information and handy health tips and news. We look forward to delivering these updates to you.

Enter your E-mail Address
Enter your First Name (optional)
Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Seaweed Spotlight.