THAI MOCHIKO CHICKEN

THAI MOCHIKO CHICKEN
THAI MOCHIKO CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs. boneless, skinless chicken thighs, 2-inch pieces

  • Oil for frying

  • Marinade:

  • 1/2

    c. mochiko (glutinous rice flour)

  • 1/2

    c. cornstarch

  • 1/4

    c. lemon grass, white parts only, crushed, minced

  • 1/4

    c. Thai basil leaves, chopped

  • 1/4

    c. cilantro leaves and stems, chopped

  • 3

    cloves garlic, grated

  • 2

    TB patis (fish sauce)

  • 1

    TB sriracha sauce

  • 2

    tsp. sugar

  • 1

    tsp. salt

  • 1/2

    tsp. white pepper

  • 2

    large eggs, beaten

Directions

In a shallow dish; combine marinade ingredients. Marinate chicken overnight. In a wok or deep fat fryer; heat oil. Deep fry chicken until golden brown and cooked through. Drain on paper towels.Serves 6-8.

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