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THAI MOCHIKO CHICKEN

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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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