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Crispy Mochiko Chicken Wings

4.6
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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
515 min
SERVINGS
6 servings
Dinner
Crispy Mochiko Chicken Wings
Ingredients
  • 3 eggs, beaten
  • 1/2 cup soy sauce
  • 2 tablespoons white sugar
  • 2 teaspoons Hawaiian sea salt
  • 6 green onions, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup cornstarch
  • 3/4 cup mochiko (glutinous rice flour)
  • 5 pounds chicken wings or thighs
  • Oil for deep frying
Instructions
1
Combine eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Blend the ingredients until they are fully incorporated.
2
Combine flour, cornstarch, and mochiko in a separate bowl; gently fold the dry ingredients into the egg mixture until it forms a uniform consistency.
3
Add chicken to the bowl and mix thoroughly, ensuring that every piece of chicken is well-coated with the mixture.
4
Cover the bowl with plastic wrap and refrigerate it overnight, allowing the flavors to meld together.
5
Take the chicken out of the refrigerator and mix it again to redistribute the ingredients.
6
Heat a large pot of oil to 350 degrees F (175 degrees C). Fry the chicken wings until they are golden brown and cooked through, then remove them from the oil with a slotted spoon.
7
Drain the fried chicken wings on paper towels to remove excess oil.