Mochiko Chicken Recipe - Japanese Fried Chicken (2024)

FAQs

Are rice flour and mochiko the same? ›

Mochi is traditionally made with glutinous rice flour, which is also known as sweet rice flour or mochiko. This type of flour has a higher starch content than regular rice flour, which gives mochi its characteristic chewy texture.

Shiratamako and mochiko are glutinous rice flours, and you'll find them used interchangeably in recipes. However, there is a noticeable difference in flavor and texture.

Because it's virtually flavorless, mochiko can be used in delicately flavored desserts (such as angel food cake or sugar cookies) that may be overwhelmed by more robust flours. 2. Use mochiko to add structure to your favorite gluten-free cakes and cookies, especially those that tend to crumble.

Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. Other names include Gyuhi-ko (求肥粉) and Daif*cku-ko (大福粉).

Many wonder, "Is sweet rice flour the same as glutinous rice flour?" Simply put, yes, glutinous rice flour is the same as sweet rice flour. It's an Asian pantry staple with a high starch content, making whipping up mochi in the kitchen a breeze.

Chicken is marinated with sake, mirin, garlic and ginger, sometimes salt and MSG, sometimes soy sauce. Breading uses potato starch instead of cornstarch. Double fried for extra crisp outside but still maintaining control of internal temperature. Also they use chicken thigh and not breast like I've seen sometimes.

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

Mochiko is less refined and has a doughier texture. Other ingredients may include water, sugar, and cornstarch (to prevent sticking). Additional other ingredients can be added to create different variations/flavors.

Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. It is sometimes called Gyuhiko 求肥粉 or Daif*ckuko 大福粉. Known for its sticky and chewy texture, mochiko is primarily used to make Japanese pastry and sweets.

What kind of flour is mochiko? ›

What Is Mochiko? Mochiko is a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice. To make mochiko, producers wash the grains in water to slough away the outer husk, then dehydrate the kernels and mill them into a fine powder.

The expiration date usually will be around 3-9 months. Food products cannot be returned unless the expiration date is within 1 month when the item is delivered.

Our Sweet White Rice Flour is 100% stone ground from high-starch, short-grain glutinous rice. It has a fine texture and neutral flavor, making it ideal for gluten free baked goods and to thicken sauces. It's also used to create rice noodles and mochi.

Make sure to get glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential for mochi's signature chewy texture. Green tea powder (or matcha) has a complex, earthy flavor that works well with mochi.

No, recipes that call for sweet rice flour will not have the same results when substituting with regular rice flour (even with sweeteners added) because sweet rice flour is used to yield a jello-like consistency whereas regular rice flour is used for regular baking.