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Yuji Okumoto’s Mochiko Chicken

Mr R was in charge of test-cooking this one for the second volume of Murder, She Cooked.  

Yuji Okumoto is probably best known for his role in Karate Kid II but he also appears in Murder, She Wrote in the episode Murder a la Mode.

Here is Mr Rathbone’s report on Yuji’s delicious chicken recipe.

Although we only used 500g rather than 680g (which would have been exactly half of the recipe), it produced three healthy portions — the last of which I enjoyed a little while ago — so I think we could confidently state that the full amount would serve at least 6 people, rather than 4- 6.
 
So we could say for simplicity’s sake that we ‘halved the recipe’. It seemed a perfect amount of marinade for our purposes but would probably stretch to the extra chook, doncha fink? We marinated ours for six hours.
 
I used a ‘skillet’, and after measuring it I’d estimate it was just under 2 1/2 inches deep, so we certainly used “1 – 2 inches of oil” a-la the recipe. Ours was vegetable oil.
 
My only other note would be that we would recommend using a decent-length set of steel kitchen tongs (mine are 9″, honest!) and to take extra care when turning the individual strips not to drop them in the hot oil and cause unnecessary splashing. An apron is advised as there will also be some spitting.
 
And we both thought the recipe was a triumph and extremely tasty. We could also note that, as ever, use high-quality free-range chicken if possible for the best results.
 
Bravo Mr Okumoto! 

And bravo to you, too, Mr Rathbone!

Yuji Okumoto’s Mochiko Chicken

3 pounds chicken thighs (boneless, skinless)

Marinade

7 tablespoons mochiko flour (sweet rice flour)

5 tablespoons cornstarch

6 tablespoons sugar

7 tablespoons soy sauce

4 teaspoons garlic (minced)

1/2 teaspoon salt

3 large eggs (beaten)

1/4 cup green onions (chopped)

1/2 teaspoon ginger root (minced)

oil for deep frying

Preparation

Trim fat from chicken and cut into into 3 x 1½-inch strips. Combine ingredients for marinade in a large bowl or ziplock bag. Add chicken strips and marinate in refrigerator overnight (or at least 4 to 5 hours).

Take chicken out of refrigerator about 20 minutes before frying. Stir well and drain off excess marinade.

Deep-fry chicken in 2 or 3 batches in hot oil (375˚F) until golden brown. Drain and serve. (Chicken can also be fried in a skillet with 1 to 2 inches of oil, until golden brown on both sides.)

Enjoy Kona Kitchen Mochiko Chicken as part of a typical Hawaiian lunch with macaroni salad, rice or Hawaiian sweet roll.

Serves 4 to 6

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