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Chef Eric Pascual shows Lanai Tabura his variation of local favorites including this unique take on Mochiko Katsu Chicken.

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3-4 lbs boneless chicken thighs
1/2 cup green onions, sliced
1 teaspoon black pepper
5 garlic cloves, minced
1 tablespoon ginger, grated
1/4 cup brown sugar
1 teaspoon crushed red pepper
1/4 cup corn starch
1/4 cup mochiko rice flour
1/4 cup corn starch
2 eggs
2 tablespoons sesame seeds
1/8 cup Aloha Shoyu
4 cups panko bread crumbs
2 cups oil for frying

Cooking Process:

In a bowl, mix together dry ingredients (mochiko riceflour, cornstarch, brown sugar, crushed red pepper, and salt). In a separate bowl, mix together wet ingredients (eggs, soy sauce, garlic, and ginger) Whisk wet ingredients into bowl with dry ingredients.


Once the ingredients are mixed well add green onions and sesame seeds into the bowl. Add chicken to the bowl then cover and allow to marinate in refrigerator for at least 8 hours. Preheat oil to 350 degrees.


Put the bread crumbs in a separate large bowl. Coat each piece of chicken evenly with the panko bread crumbs. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until internal temperature of chicken is 165 degrees Fahrenheit.