hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Hawaiian comfort food classics with a shot at yet another addition to our ever growing collection of fried chicken recipes, which is a popcorn chicken dish known as “mochiko fried chicken.” For those unfamiliar, mochiko is a type of sweet glutinous rice flour that most iconically is used to make the chewy, sticky, sweet Japanese rice cake desserts known as mochi.
Today however, we’re gonna be using this flour paired with some potato starch to create what I genuinely can say is one of the most unique pieces fried chicken that I have ever come across, due to its slightly sweet and chewy texture which somehow is both chewy and yet still crisp and crunchy, too. Then to round this out, we’ll be making use of a bit of dashi powder to dry season our mochiko chicken (which, come to think about it, I don’t think I have ever actually used to make dashi stock), and finally, a sweet and savory honey siracha aioli to top everything off, borrowed from our chicken karaage recipe a few weeks back. Hope you try it.
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0:00 Hello Hi Everyone!
1:36 Mise En Place (batter)
4:20 Mise En Place (Siracha aioli)
4:58 On The Stove (deep fry)
5:49 Let's Eat!
6:59 Thanks For Watching!