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Mochiko Asian Fried Chicken

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)251.5715
Energy (kCal)14750.63
Carbohydrates (g)190.9556
Total fats (g)1459.5571
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying. | 2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). | 3. Cook chicken in the hot oil in batches, until golden brown and no longer pink inside. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    garlic 5 cloves minced 22.35 4.959 0.9540000000000001 0.075
    rice flour 1/2 cup sweet 289.14 63.3027 4.7005 1.1218
    salt 4 teaspoons - - - -
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    oyster sauce 1/4 cup 36.72 7.8624 0.972 0.18
    chicken thigh 5 pounds boneless cut 9966.0 17.8935 216.987 1001.8095
    vegetable oil 2 cups 3758.32 0.0 0.0 436.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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