Mochiko Garlic Chicken
"If I had to choose a dish that reminds me of my childhood and upbringing, it would be this dish. My mom cooked mochiko chicken at least once a month, for every single special occasion and was one of the most requested dishes when parents started to do caterings. So, in honor of my mom, Evelyn, this dish is hers for everyone to enjoy!"
Senior Chef de Cuisine Rebekah Lagua
Senior Chef de Cuisine Rebekah Lagua
Recipe - Foodland Farms Ala Moana
Mochiko Garlic Chicken
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Ingredients
Mochiko Flour, 1 Cup
Chicken Wings and Drumsticks, 2 Pounds
Aloha Shoyu, 1 Cup
Granulated Sugar, 1 Cup
Garlic, 1/2 Cup
Neutral Oil, 2 Cups
Directions
Ingredients
- 1 cup mochiko flour
- 2 pounds chicken wings and drums
- 1 cup Aloha Shoyu
- 1 cup granulated sugar
- 1/2 cup garlic, chopped
- 2 cups neutral oil
Directions
- In a medium mixing bowl, add mochiko flour and chicken and toss until they are well-coated.
- In a small bowl, whisk together Aloha shoyu, sugar, and chopped garlic.
- Heat vegetable oil in a large frying pan or pot to around 350F. You'll need enough oil to submerge the chicken until halfway up its side.
- Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook until the chicken is golden brown on both sides and cooked through, about 10-12 minutes per batch.
- Once chicken is completely cooked remove from oil with tongs or slotted spoon and toss into shoyu mixture immediately. Push chicken down into sauce so that everything is well-coated. Let chicken sit in sauce for 30 seconds so sauce soaks into chicken. Remove and place in a colander to drain.
- Serve your mochiko garlic chicken hot over steamed rice or with your favorite side dishes.
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Blue Star Mochiko Flour, 1 Pound
Member Price
$2.99 was $5.39$2.99/lb
Foster Farms Antibiotic Free Chicken Wings, 2 Pound
$14.98 avg/ea$7.49/lb
Aloha Soy Sauce, Original, 24 Ounce
Member Price
$6.69 was $7.99$0.28/oz
C&H Granulated Sugar, White, 16 Ounce
Member Price
$2.49 was $3.29$0.16/oz
Garlic Bulbs, 3 Pack, 1 Each
$3.39
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
Directions
Ingredients
- 1 cup mochiko flour
- 2 pounds chicken wings and drums
- 1 cup Aloha Shoyu
- 1 cup granulated sugar
- 1/2 cup garlic, chopped
- 2 cups neutral oil
Directions
- In a medium mixing bowl, add mochiko flour and chicken and toss until they are well-coated.
- In a small bowl, whisk together Aloha shoyu, sugar, and chopped garlic.
- Heat vegetable oil in a large frying pan or pot to around 350F. You'll need enough oil to submerge the chicken until halfway up its side.
- Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook until the chicken is golden brown on both sides and cooked through, about 10-12 minutes per batch.
- Once chicken is completely cooked remove from oil with tongs or slotted spoon and toss into shoyu mixture immediately. Push chicken down into sauce so that everything is well-coated. Let chicken sit in sauce for 30 seconds so sauce soaks into chicken. Remove and place in a colander to drain.
- Serve your mochiko garlic chicken hot over steamed rice or with your favorite side dishes.