Mochiko chicken with ponzu sauce from Saveur Magazine, May 2014 (#165): Special Issue: A Day of Cooking (page 88)

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Notes about this recipe

  • twoyolks on November 29, 2014

    The chicken ends up looking almost nothing like that in the picture as the breading is simply not that thick. The marinade for the chicken adds a nice soy sauce flavor to it. I'd consider changing the breading in the future as it was the only disappointment in the dish. The ponzu sauce was very good.

  • Rinshin on September 16, 2014

    We enjoyed this but I would not call this mochiko chicken. This is your typical Japanese karaage chicken with katakuriko (potato flour). Mochiko flour has sweet rice flour and it's a little more mochi like ie stickier in texture. Instead of chicken thighs, I used wings and they came out very tasty. I hesitated to use ginger in ponzu sauce since in Japan that's not added, but I figured it was a Hawaiian style so I went ahead and added the ginger. It was good, but I still prefer my own version of ponzu sauce.

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