large bowl mix together mochiko, corn starch, sugar, eggs, shoyu
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Cut up chicken into serving size pieces and
Cut chicken into bite-size pieces.
In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
In a small bowl, combine eggs, shoyu, and garlic.
Whisk into dry ingredients.
Add chicken to mixture.
Fold in green onions, and sesame seeds if desired.
Marinate at least 4 hours; overnight is best.
Deep-fry until golden brown.
ll marinade ingredients together, except chicken, to a food processor and
Mix all the ingredients in a large bowl (except for the oil) and add in chicken.
Mix well and marinate chicken overnight.
Fry marinated chicken in oil until golden-brown.
Drain oil from chicken on a strainer or paper towels and sprinkle with sesame seeds -- Eat!
Marinate chicken wings for 2 hours in a
mixture of the ingredients, except sesame seed.
Roll in
sesame
seed before frying in peanut oil.
Cut chicken into bite size pieces.
Mix remaining ingredients and pour over chicken.
Stir to mix well and marinate overnight. Fry in oil until brown.
Mix all ingredients except the oil and allow to marinate overnight.
Heat oil and fry chicken till crispy and golden brown. (Use just enough oil to shallow fry the chicken, deep frying not necessary but if it's easier to throw it into the deep fryer go ahead :).
Mix together all ingredients and soak chicken overnight.
Fry in vegetable oil and serve.
Combine all ingredients, except chicken.
Add
chicken; marinate
for 2 hours or longer (overnight\tfor
more
taste). Fry in oil until brown.
Combine marinade ingredients, and marinate chicken overnight in refrigerator.
Allow excess marinade to drip off each piece before putting into oil.
deep-fry until done.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
Remove from refrigerator, deep fry and serve.
ntil aromatic, then add the chicken meat into the wok. Use
-sealable plastic bag. Add Chicken and seal. Place bag