Tailgate Mochi Mochi Chicken
Ingredients:
Ingredients for chicken:
|
| 150 |
chicken thighs de-boned (see Chef) |
| |
Vegetable oil for deep fat frying |
Marinade: |
| 10 cups |
Mochiko (Japanese glutinous rice flour) or regular rice flour can be substituted |
| 10 cups |
Cornstarch |
| 10 cups |
Sugar |
| 10 cups |
Green onions (chopped) |
| 10 cups |
Soy sauce |
| 80 |
Large eggs (beaten) |
| 1 lb. |
Garlic (minced) |
Stir-Fry Sauce: |
| 2 gallon |
Water |
| 4 cups |
Sherry wine |
| 6 cups |
Oyster sauce |
| 2/3 cups |
Chili paste |
| 1/2 cup |
Fresh ground ginger |
| 1/2 cup |
Sesame oil |
| 1/2 cup |
Red curry paste |
Garnish: |
| 5 bunches |
Green onions (scallions roughly chopped) |
| 5 bunches |
Cilantro (roughly chopped) |
| 1 lb. |
Toasted sesame seeds (set aside) |
Method:
- Combine all marinade ingredients, pour over chicken, and refrigerate overnight
- Make stir-fry sauce set on low heat to keep warm
- Make garnish by toasting sesame seeds in a hot skillet (set aside)
- Bias-cut green onions and rough chop the cilantro toss together
(set aside)
- Before cooking toss the chicken again in the marinade (the flour may have settled to the bottom)
- Heat oil in wok or tilt fryer to 375°, heat oven to 350°
- Put 8 pieces of chicken two at a time into the wok (or more if using
tilt fryer)
- Remove from hot oil and let drain on a sheet pan
- After draining arrange 20 pieces of chicken per sheet pan and bake in the oven till internal temp. reaches 165°
- Remove from oven and transfer into hotel pans 8 per pan
- Ladle enough stir-fry sauce to coat the chicken and bottom of pan (don't soak them)
- Put on the garnish.
Source: Chef Keith Hammerich, CCSF
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