I spent the second half of my childhood in Hawaii. There are certain local foods that I will never stop craving. I’ve figured out how to make a few of them.
This Mochicko chicken recipe is pretty classic. The accompanying miso slaw recipe is my own invention. It’s more hippy food than local food, but it is sooooooooo delicious. Just trust me. This meal is a fantastic packed lunch if you have a bento box to pack it in. One of the best things about making this dish is that you end up with some leftover marinade and day old rice that can be fried up the next day with some vegetables and eggs. Fried rice and leftover miso slaw make bento box lunch #2!
- 2 pounds boneless chicken thighs
- 1/3 cup mochiko flour
- 1/3 cup cornstarch
- 1/4 cup sugar
- 2 eggs
- 1/3 cup shoyu (I use wheat free tamari)
- 2 cloves garlic, minced
- 3 scallions (about 1/3 cup sliced)
- 2 Tablespoons sesame seeds
- 1 teaspoon grated fresh ginger (sometimes I use more)
- 1/2 teaspoon cayenne
- oil for frying
- Trim all of the fat off of the chicken thighs and cut them into 2 inch pieces.
- In a large bowl, add the mochiko flour, cornstarch, sugar, eggs, shoyu, mirin, garlic, scallions, sesame seeds, ginger and cayenne in and beat until everything is combined. Add the chicken and toss until it is coated. Cover the bowl and refrigerate it for at least 4 hours and preferably overnight.
- You can either deep fry the chicken or pan fry it in a large heavy pan with about an inch of oil in the bottom. Either way, the oil should be hot enough that it sizzles when a bit of batter is dropped into it, but not so hot that it is smoking. Keep in mind that the temperature of the oil will drop when you add the raw chicken so you may need raise it while you are adding the meat and then reduce the heat once the oil has recovered. If you are deep frying, the pieces of meat should not sink to the bottom. If they do, your oil is too cool. You should fry deep fry until the chicken is a dark golden colour. If you are pan frying, fry until the chicken until it is golden on the first side and then flip it to the other side and fry until golden on the second side. For both kinds of frying, check the first piece when it is golden, if it is still pink in the center, your oil is too hot and you need to adjust it.
***Save the leftover marinade in the fridge and use it to stir fry the day old rice with some vegetables and egg.
- 1 small head of green cabbage
- 1 bunch dinosaur kale
- 1 egg yolk
- 1 lemon
- about 1/3 cup mild oil
- 1/4 cup sweet white miso
- 1/4 cup black sesame seeds
- 4 scallions (about 1/4 cup)
- A few shiso leaves, snipped into ribbons (optional but very highly recommended)
- Shred the cabbage. Cut the ribs out of the kale and discard them. Cut the Kale leaves into ribbons. Slice the whites and greens of the scallions.
- Put the egg yolk and the juice of 1/2 lemon (seeds strained out!) into a blender and whir them briefly. With the motor running gradually add the oil in a steady stream until a very thick mayonaise forms.
- Add the juice from the other half of the lemon (no seeds!) and the miso. Whir until it is totally combined.
- Toss the cabbage, kale and scallions with the dressing and black sesame seeds. Top with the ribbons of shiso leaf.
- 2 cups of diamond cut sushi rice
- 2 and 1/4 cup water
- 1 teaspoon salt
- Rinse the rice in a fine mesh sieve under cold water until the water runs completely clear.
- Add the rinsed rice with 2 and 4 cups water and salt in a sauce pan. Bring the pot to a boil over high heat. Put the lid on the pot and reduce the heat to low. Set a timer for 20 minute. When the timer goes off, leave the lid on for another 15 minutes before serving.
*** If any of the rice does not get eaten, fry the day old rice up with the leftover marinade and some vegetables and egg the next day.
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