Ingredients8 h 50 m servings 877 cals
- 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.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 877 calories; 68.5 g fat; 20.4 g carbohydrates; 44 g protein; 222 mg cholesterol; 1137 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was excellent! I did modify slightly. I used chicken breasts cut into bite-sized pieces. I could not find mochiko (didn't have time to go to an Asian market), but I followed the directio...
great authentic recipe. I use soy sauce instead of oyster sauce and added some minced ginger (about 1TBS) also cut chicken in bite sized pieces