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Thai Mochiko Chicken

There are many many versions of this popular pupu turned entrée dish. This recipe was created as a result of a plate lunch special I tried at a local food truck. As great as the traditional recipe, the flavors of lemon grass, cilantro and Thai basil add a unique taste component. I enjoyed this with sriracha sauce.

 

 

 


Posted By: Deirdre K Todd
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US Metric

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

Oil for frying

Marinade:

½ c. mochiko (glutinous rice flour)

½ c. cornstarch

¼ c. lemon grass, white parts only, crushed, minced

¼ c. Thai basil leaves, chopped

¼ 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

½ tsp. white pepper

2 large eggs, beaten

 


Cooking Process:

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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