Mochiko Chicken Wings

This recipe for Hawaiian-style mochiko chicken wings infuses Asian flavors into an overnight marinade. When fried the batter turns the wings crispy.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 650 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 5 cloves garlic, minced
• oil for deep frying
• 6 green onions, finely chopped
• 2 teaspoons Hawaiian sea salt
• 5 pounds chicken wings or thighs
• 0.5 cup soy sauce
• 0.75 cup cornstarch
• 0.75 cup mochiko (glutinous rice flour)

Recipe Instructions

Step 1

Combine green onions, soy sauce, eggs, sugar, garlic, and sea salt in a large glass or ceramic bowl. Sift cornstarch, mochiko, and all-purpose flour together into the bowl with green onion mixture; fold until smooth. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.

Step 2

Remove chicken from the refrigerator; stir to redistribute.

Step 3

Heat oil in a large pot to 350 degrees F (175 degrees C). Lower chicken wings carefully into hot oil in batches. Fry until golden brown and cooked through. Drain on paper towels. Repeat with remaining wings.