Mochiko Chicken Thighs — Crisp Rice-Flour Fried Bites

Ingredients

• 2 lb Chicken Thighs, cut into 1½-inch pieces
• ½ cup mochiko (sweet rice flour)
• ¼ cup cornstarch
• ¼ cup sugar
• ¼ cup soy sauce
• 2 eggs
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 4 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• ½ tsp red pepper flakes
• 4 cups vegetable oil, for frying

Method

1. Whisk the mochiko, cornstarch, sugar, soy sauce, eggs, garlic, ginger, half the scallions, and the pepper flakes into a thick, gluey batter. It should coat a spoon heavily.
2. Fold in the Chicken Thighs until every piece is jacketed, then cover and marinate in the fridge at least 4 hours, ideally overnight. The batter hydrates in place — there is no separate dredging step.
3. Heat 2 inches of oil to 350°F (175°C). Lift pieces out one at a time, letting excess batter drip back, and lower them into the oil without crowding.
4. Fry 6–7 minutes, turning once, until the crust is deep gold and crackly. Poultry should read 165°F (74°C) at the thickest point.
5. Drain on a rack, never on paper. Mochiko crust goes gummy the moment it sits in its own steam.
6. Shower with sesame seeds and the remaining scallions and serve with rice and macaroni salad for the full plate-lunch experience.