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Cookbook

 

Auntie Florence's Mochi Chicken

Makes about 40 pieces

 

Mochi flour is used by East Asians in the making of various dumplings. This Island version of fried chicken is named for the rice flour with which it is made. It is also enhanced by the sugar, soy, and green onions which go into the egg batter. And yes, there really is an Auntie Flo; she sent us the recipe. I still have the slip of paper she jotted it down on! Thanks Auntie!

2 pounds boned chicken
1/2 cup mochiko flour*
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy
1 teaspoon salt
4 eggs, beaten
1 stalk of green onions, chopped fine
4 cloves garlic, minced

Bone the chicken and cut into plump finger-size nuggets and set aside. Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight. Deep fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil. Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken.

It is also great as an appetizer because it is perfect finger food. It was a popular seller on our catering menu. We sold thousands of these delectable tidbits.

Suggested dipping sauces: pineapple mustard sauce, hot mustard, or sweet and sour sauce.

*Japanese glutinous rice flour, found in Asian markets and specialty stores.

 

Buy the Book!

 

Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.

 

Remembering Diamond Head, Remembering Hawai'i

Recipes

 


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This page created March 2002


 

 
 

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