Mochiko Chicken

Two methods – one for baking, and one for frying, depending on your mood or health concerns. 

Ingredients 

• CHICKEN WINGS, 2-3 pounds
• MOCHIKO (rice flour), ¼ cup
• CORNSTARCH, ¼ cup
• SUGAR, ¼ cup
• SHOYU, 1/3 cup
• EGGS, 2, lightly beaten
• GREEN ONIONS, ¼ cup, thinly sliced
• SESAME SEEDS, 2 tablespoons
• GARLIC, 2 cloves
• OIL, if frying
• GREEN ONIONS or CILANTRO, for garnish 

Directions: Marinade 

1. Pat the chicken wings dry.
2. Combine the rest of the ingredients (except for the garnish) and mix well until batter is on the thicker side.
3. Add chicken wings and mix well to make sure they’re well-coated.
4. Marinate at least 4 hours to overnight. 

Directions: Baking 

1. Preheat oven to 425F.
2. Arrange chicken on a baking pan lined with foil. Discard the marinade and remove green onion pieces from the chicken (they’ll burn, otherwise).
3. Bake the chicken for 25-30 minutes until golden brown and cooked through. 

Directions: Frying 

1. Heat 1 inch of cooking oil in a large skillet.
2. Fry the chicken pieces for 12-15 minutes until evenly browned and cooked through, turning occasionally.