Mochiko Chicken

Ingredients

For 4 servings

• •4 scallions
• •1 large egg
• •2 c. à soupe light or dark brown sugar
• •2 c. à soupe soy sauce
• •1 c. à soupe Shaoxing wine (Chinese rice wine) or dry sherry
• •1 c. à soupe toasted sesame oil
• •1 c. à soupe finely chopped garlic
• •1 c. à café finely chopped ginger
• •1.5 lb skinless, boneless chicken thighs, cut into 1" pieces
• •0.5 tasse cornstarch or potato starch
• •0.5 tasse mochiko (sweet rice flour)
• •0.5 c. à café baking powder
• •0.5 c. à café Diamond Crystal or ¼ tsp. kosher salt
• •0.5 c. à café freshly ground pepper
• •Vegetable oil (for frying; 2–3 cups)
• •Lemon wedges (for serving; optional)
• •A deep-fry thermometer

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.