Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs (cut into uniform 1.5-inch chunks)
  • 1/2 cup (120 ml) Soy Sauce (Shoyu)
  • 1/4 cup (50 g) Granulated Sugar
  • 4 large cloves (20 g) fresh Garlic, minced
  • 1 tablespoon (15 g) fresh Ginger, grated
  • 3 stalks Green Onions (Scallions), thinly sliced
  • 1 large egg
  • 1 tablespoon (15 g) Cornstarch (or Potato Starch)
  • 1 teaspoon (5 ml) Sesame Oil
  • 1 cup (130 g) Mochiko (Sweet Glutinous Rice Flour)
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (3 g) Kosher Salt
  • 1/2 teaspoon (2.5 g) Black Pepper
  • 4–6 cups (approx. 1–1.5 L) Neutral Frying Oil (Canola, Vegetable, or Peanut)

Instructions:

  1. Pat the chicken pieces very dry using kitchen roll. Cut the thighs into uniform 1.5-inch pieces to ensure even cooking.
  2. In a large bowl, whisk together the soy sauce, sugar, minced garlic, grated ginger, sliced green onions, egg, cornstarch, and sesame oil until the sugar is dissolved.
  3. Add the prepared chicken pieces to the marinade bowl. Mix thoroughly, ensuring every piece is coated. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally, overnight (4–12 hours).
  4. In a shallow dish, whisk together the mochiko, baking powder, salt, and pepper.
  5. Remove the chicken from the marinade. Working in small batches, place the chicken pieces directly into the mochiko mixture. Toss gently until each piece is completely covered in a thick, sticky crust.
  6. Place the coated chicken pieces on a wire rack set over a baking sheet while you heat the oil. This rest allows the mochiko batter to hydrate and adhere firmly, preventing the coating from falling off during frying.
  7. Pour the neutral oil into your heavy-bottomed pot to a depth of at least 2 inches (5 cm). Heat the oil over medium-high heat until it registers 350°F (175°C) on a kitchen thermometer.
  8. Carefully lower 6–8 chicken pieces into the hot oil using tongs. Do not overcrowd the pot, or the oil temperature will drop dramatically.
  9. Fry the chicken for 4–5 minutes, turning occasionally, until it is golden brown and crispy (internal temperature should reach 165°F / 74°C). Remove the chicken and immediately transfer it to a clean wire rack. Sprinkle lightly with extra salt while hot.
  10. Return the oil temperature to 350°F (175°C) between batches and repeat the frying process until all chicken is cooked. Serve immediately, traditionally with rice and mac salad.