Mochiko Chicken Wings

So a couple years ago I started my “diet” blog. The idea was to keep me accountable for what I’m eating by showing everyone… well… what I’m eating. Well for those that read it, know my problems with diets. It never works. Check it out:

Well today, I continue that tradition of what I’m eating. I also need a recipe book that contains all the stuff I try to make. So, this will do a live recipe book that will just grow as long as I remember to update it.



I tried this recipe with the family on Christmas day. We only marinated the chicken for a couple hours, really didn’t do it justice.

Well if it didn’t work the first time, try it again. This time I marinated the chicken for 24 hours.

Here’s the result:



  • 2 to 3 pounds chicken wings, patted dry
  • Mochiko marinade:
  • ¼ cup mochiko (rice flour)
  • ¼ cup cornstarch
  • ¼ cup sugar
  • ⅓ cup shoyu
  • 2 eggs, lightly beaten
  • ¼ cup green onions, thinly sliced
  • 2 tablespoons sesame seeds ( I didn’t have sesame seeds)
  • 2 cloves garlic, minced
  • 1/2 tablespoon ginger (add to taste, I didn’t actually measure)
  • Oil, if frying (I used peanut oil)
  • Garnish: green onions or Chinese parsley

This is your batter. Put your wings in here and let it soak for awhile. It’s best to let it sit in the batter for at least a day. Overnight would probably work too. My first attempt, the chicken sat in the batter for only 2 hours and didn’t come out as good.

You should really marinate for at least a day. Makes a big difference.

For those who are frying for the first time, just cook each side until they’re golden brown.



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