Baked Mochiko Chicken

INGREDIENTS:

2 lbs               Chicken Thighs, boneless and skinless

1/2 cup          Mochiko

1 cup              Flour

1/3 cup          Corn Starch

1 tsp              Garlic Salt

1/4 cup         Shoyu (soy sauce,) low sodium

1/4 cup         Mirin

4 cloves        Garlic, minced

1 Tbs             Ginger, minced

2 Tbs            Sesame Seeds (optional)

a/n                Olive Oil

a/n                Cooking Spray

DIRECTIONS:

Cut chicken into bite sized pieces. In a small bowl combine shoyu, mirin, garlic, ginger and chicken. Add sesame seeds if using.  Marinade in the refrigerator for at least 3-4 hours (or overnight). Drain chicken of marinade. In a medium bowl, sift together flour, corn starch, mochiko and garlic salt and mix well. Set aside.

Pre-heat the oven to 425 degrees. When ready to bake coat the bottom of a broiler pan or cookie sheet with olive oil. Place the oiled pan into the oven and preheat the pan until the oil is very hot (you want the chicken to sizzle when you add it to the pan). While the pan and chicken is heating up, dredge the drain chicken in the flour mixture and set aside. When the pan is really hot, place the chicken pieces in a single layer (very important), quickly spray with cooking spray and place in the oven – let it sizzle. Lower the heat to 350 degrees and cook the chicken for about 10 minutes. Enjoy with rice and steamed veggies for a healthy chicken meal.