Mochiko Chicken

Method

1. 1

   Cut dark tops from 4 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice remaining white and pale green parts and set aside separately.

2. 2

   Whisk 1 large egg, 2 Tbsp. light or dark brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry, 1 Tbsp. toasted sesame oil, 1 Tbsp. finely chopped garlic, 1 tsp. finely chopped ginger, and reserved white and pale green scallion parts in a medium bowl to combine. Add 1½ lb. skinless, boneless chicken thighs, cut into 1" pieces, and stir to coat well. Cover and chill at least 4 hours and, preferably, up to 12 hours.

3. 3

   Mix ½ cup cornstarch or potato starch, ½ cup mochiko (sweet rice flour), ½ tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and ½ tsp. freshly ground pepper in a medium bowl. Working with 1 piece at a time, shake off excess batter from chicken and dredge in cornstarch mixture, tossing to coat evenly. Transfer to a wire rack set inside a rimmed baking sheet and let sit 30 minutes.

4. 4

   Meanwhile, pour vegetable oil into a medium high-sided skillet fitted with a deep-fry thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° after each, shake off excess coating from chicken and fry in a single layer, turning occasionally, until golden brown and crisp all over, 6–8 minutes per batch. Transfer to a clean wire rack set inside a clean rimmed baking sheet.

5. 5

   Transfer chicken to a platter and top with reserved dark green scallion parts. Serve with lemon wedges for squeezing over if desired.

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