Mochiko chicken is a popular Hawaiian dish, with families often having their unique versions. Chef Robynne Maii's recipe incorporates her grandmother's kalbi marinade and gluten-free tempura flour. Key ingredients include shoyu, sugar, and garlic, though the recipe allows for adaptability. Maii fondly recalls her grandmother's habit of using dry cooking sherry and marinating chicken in gallon freezer bags for family gatherings. The recipe specifically suggests using chicken thighs for optimal juiciness, as chicken breasts may become tough and dry when fried.
Mochiko chicken is a beloved local Hawaiian dish, with each family having their unique version. Chef Robynne Maii's recipe combines her grandmother's kalbi marinade with gluten-free tempura flour.
Core ingredients of the marinade include shoyu, sugar, and garlic, while the recipe is adaptable to personal preferences. Robynne Maii remembers her grandmother using dry cooking sherry in many dishes.
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