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KOREAN STYLE MOCHIKO CHICKEN

A taken on our ever so popular Mochiko Chicken recipe. Always a big hit at a day at the park, for after the soccer games. Traditionally served side by side with musubis. This version adds the familiar flavors of Korean foods. Sweet, spicy, garlicky and salty ! Yummy.


Posted By: Deirdre K Todd
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Prep Time: marinate 3 hours` | Cook Time: 20-30 minutes | Ready In: 3 hours 30 minutes
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US Metric

Oil for frying

4 lbs. chicken thighs, boneless, cut in thirds

½ c. cornstarch

½ c. mochiko (sweet glutinous flour)

½ c. brown sugar

2 TB each Aloha shoyu, catsup, ko choo jang sauce

2 stalks green onion, chopped

2 cloves garlic, minced

½-inch ginger, peeled, grated

1 TB sesame seeds, toasted, crushed

2 cloves garlic, mined

1 tsp. salt

pinch red pepper flakes

2 large eggs, beaten


Cooking Process:

In a mixing bowl, combine all ingredients. Marinate chicken at least 3 hours or overnight. In a large wok or deep fat fryer; heat oil. Fry until golden, drain on paper towels. Serves 6-8.

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Reviewed on: Jun 13, 2015 By
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