This recipe is aptly dubbed “Hurts So Good Chicken” for a reason. People tend to eat so much of it that they hurt…in a deliciously good way. This chicken is delish all on its own, and doesn’t really need a sauce. However, I’ve included an optional dipping sauce for those who love to dip.
- 6 TB Mochiko flour (glutinous or “sweet” rice flour)
- 3 TB all purpose flour
- 5 TB cornstarch
- 4 TB granulated sugar
- 8 cloves garlic, minced
- 2 large eggs, beaten
- 1/2 cup chopped scallions
- 4 TB Asian toasted sesame oil (found in Asian aisle of grocery stores)
- 3 TB oyster sauce
- 6 TB regular soy sauce
- 1 tsp table salt
- 1 tsp white pepper
- 5 lbs boneless, skinless chicken thighs, cut into bite size pieces
- oil for frying (peanut or vegetable oil work well)
- Optional Dipping Sauce:
- 1/3 cup light soy sauce
- 1/3 cup Mirin
- 1 tsp Asian toasted sesame oil
- 1 tsp Sriracha
- Optional Garnish: chopped scallions and toasted sesame seeds
- Do ahead: Mix together first 12 ingredients in a large bowl, whisking to combine well. Towel-dry the chicken and use a fork to poke throughout all chicken pieces. Add chicken to the bowl of sauce mixture, coating completely. Cover and marinate 12 hours or overnight.
- If desired, make the Optional Dipping Sauce by combining sauce ingredients and whisking together. Set aside until ready to use.
- Line a large baking sheet with paper towels. Heat a generous amount of oil in a large heavy pan (oil should go deep enough to completely submerge chicken pieces.) Once oil reaches 350F, fry chicken pieces in batches until golden brown on all sides – do not over crowd. Adjust heat as needed to keep oil temp as close to 350F as possible. Use tongs to turn pieces over as needed. Once chicken is golden and floats to top, it’s done. Drain on paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce.
Mochiko is a brand of “glutinous” or “sweet” rice flour found in the Asian section of major grocery stores. Though it’s name suggests otherwise, it does not contain gluten.