THAI MOCHIKO CHICKEN
By shaneyt
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Ingredients
- Marinade:
- 3 lbs. boneless, skinless chicken thighs, 2-inch pieces
- Oil for frying
- 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
Details
Preparation
Step 1
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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