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Ingredients

3 lbs. boneless, skinless chicken thighs, 2-inch pieces

Oil for frying

Marinade:

½ c. mochiko (glutinous rice flour)

½ c. cornstarch

¼ c. lemon grass, white parts only, crushed, minced

¼ c. Thai basil leaves, chopped

¼ c. cilantro leaves and stems, chopped

3 cloves garlic, grated

2 TB patis (fish sauce)

1 TB sriracha sauce

2 tsp. sugar

1 tsp. salt

½ tsp. white pepper

2 large eggs, beaten

 

Description

This Is A Mochiko Chicken Recipe With A Thai Twist To It.  

Cooking Hawaiian Style