How to Make Mochiko Chicken Wings - A Step-by-Step Guide

Are you looking for a delicious and unique recipe to spice up your next gathering or meal? Look no further than Mochiko Chicken Wings. These tasty wings are a mouthwatering blend of sweet and savory flavors with a satisfyingly crispy texture. Whether you're serving them as a main dish, appetizer, or game day snack, these wings are sure to be a hit with everyone at the table.

The secret to these irresistible wings lies in the use of Mochiko, a sweet rice flour commonly used in Japanese...

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Ingredients

  • 3 eggs, beaten
  • ½ cup soy sauce
  • 2 tablespoons white sugar
  • 2 teaspoons Hawaiian sea salt
  • 6 green onions, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ¾ cup cornstarch
  • ¾ cup mochiko (glutinous rice flour)
  • 5 pounds chicken wings or thighs
  • Oil for deep frying

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
  • Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
  • Nutrition

    650 cal.

    • Total Fat: 38g
    • Saturated Fat: 8g
    • Cholesterol: 168mg
    • Sodium: 2131mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 4mg
    • Calcium: 55mg
    • Iron: 10mg
    • Potassium: 285mg