Ingredients:

  • Chicken leg meat (1” cube)2½ #
  • Flour¼ c
  • Mochiko flour½ c
  • Cornstarch½ c
  • Sugar2 Tbl
  • Lemongrass Sauce & Marinade¾ c (8 oz)
  • Eggs3
  • Salt1 tsp
  • Vegetable oilas needed for frying chicken
  • Lemongrass Sauce & Marinade¼ c

 

Procedure:

  • Coat chicken with flour and set aside
  • Combine mochiko flour, cornstarch, sugar, Lemongrass Sauce & Marinade, eggs, and salt and mix with a whisk until smooth
  • Combine chicken and mochiko mixture and coat chicken well
  • Cover and refrigerate overnight
  • Heat oil to 350°F in a medium-sized pot
  • Stir chicken well before frying
  • Drop chicken pieces in oil one at a time
  • Fry in batches, if needed; do not crowd pot
  • Move chicken pieces around, pull chicken pieces apart if pieces are stuck together
  • Fry 3-4 minutes or until cooked
  • Place cooked chicken pieces on a rack or paper towel to drain excess oil
  • Toss chicken with a light coating of Lemongrass Sauce & Marinade and serve