Joshinko (Mochiko) Chicken Gluten Free Sugar Free

The key to frying chicken is maintain the ideal temperature with a thermometer, do not crowd the pan and cleaning the oil between batches with a fine strainer to keep the bits from burning and creating a bitter taste.  I hate a mess and lay foil everywhere for easy clean up!

This is one of my favorite ways to eat chicken because of the simple ingredients, easy to make for a large crowd and reheats well in an air fryer.  

Ingredients 

5 pounds boneless skinless chicken thighs

2 T flour (replace with 2 T mochiko or cornstarch to make gluten free)

4 T cornstarch

4 T mochiko 

3 T monk fruit (or sugar)

1 T salt

4 t shoyu

1-2 T oyster sauce 

2 eggs

Directions

  1. Cut chicken into 2" pieces.
  2. Mix all ingredients and marinate overnight.
  3. Bring chicken to room temperature.
  4. Heat oil to 330 F 
  5. Fry in small batches, cook about 2-3 minutes per side depending on how big the chicken is cut.

Notes 

  • Digital thermometer keeps oil at desired temperature.
  • use a spider to remove cooked chicken.
  • Drain chicken on wire rack.
  • use a fine stainless-steel strainer to collect the small bits keeping the oil clean.
  • Allow oil temperature to return to 330 F between batches.