Mochi-Nori Chicken
1 bag (40 0z.) boneless, skinless chicken thighs
2 cups cornstarch
2 T. Nori Komi Furikake
Oil for frying
Marinade:
1/3 cup mochiko flour
1/3 cup sugar
1/3 cup shoyu
2 eggs, beaten
3 cloves garlic, minced
2 stalks green onion
1 T. mirin
Cut each thigh in half. Combine marinade ingredients and marinate chicken overnight in refrigerator. In a bowl, mix together cornstarch and furikake. Dredge chicken in cornstarch and furikake mixture. Deep fry until chicken is cooked. It's ono!
1 bag (40 0z.) boneless, skinless chicken thighs
2 cups cornstarch
2 T. Nori Komi Furikake
Oil for frying
Marinade:
1/3 cup mochiko flour
1/3 cup sugar
1/3 cup shoyu
2 eggs, beaten
3 cloves garlic, minced
2 stalks green onion
1 T. mirin
Cut each thigh in half. Combine marinade ingredients and marinate chicken overnight in refrigerator. In a bowl, mix together cornstarch and furikake. Dredge chicken in cornstarch and furikake mixture. Deep fry until chicken is cooked. It's ono!