Mochiko Chicken Recipe | Epic
Like most beloved local Hawai’i favorites, every family chicken their own version of Mochiko. This variation of chef Robynne Maii, co -owner of Fête Fête in Honolulu, Hawai’i, is a mix of her grandmother maternal side Coreland Marinade and the gluten-free Tempura flour you use in the restaurant. There are some core ingredients that are always included in the marinade: Shoyu (soy sauce), sugar and garlic, but otherwise Mochiko chicken is an adaptable audience. Grandma Kim used the dry cooking sherry in many cooks, a habit gave her daughter and then to Robynne himself. Chef Maii has good memories of Tupperware containers, which are filled with gallon -freezing bag full of marinating Mochiko chicken for large meetings.
No matter how tempting, do not use chicken breast instead of the Chicken In this recipe. They do not adhere so well to be fried and become hard and dry instead of juicy.
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