Mochiko Chicken Wings

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3 eggs, beaten
1/2 cup soy sauce
2 tablespoons white sugar
2 teaspoons Hawaiian sea salt
6 green onions, finely chopped
5 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup cornstarch
3/4 cup mochiko (glutinous rice flour)
5 pounds chicken wings or thighs
Oil for deep frying


Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl.  Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth.  Add chicken and mix until well coated.  Cover bowl with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator, and mix again to redistribute.  Heat a large pot of oil to 350 degrees F (175 degrees C).  Deep fry chicken wings until golden brown and cooked through; drain on paper towels.