Mochiko Chicken

Here's a favorite of Chef Azuki and her family.  She used a tried and true passed down recipe, but omitted the MSG so it would be healthier.  Also she decided to change to low sodium soy sauce and use skinless breasts.  Cut the breasts into small thin pieces and save time too.  Taste test results...still delicious!

Mochiko Chicken

Ingredients:
3 lbs boneless, skinless chicken breasts
4 Tbsp mochiko (sweet rice flour)
4 Tbsp cornstarch
4 Tbsp sugar
5 Tbsp low sodium shoyu (soy sauce)
2 beaten eggs
1/4 cup chopped green onions
1/2 tsp garlic salt
Canola oil

Directions:
1.  Rinse, pat dry and slice breasts in half
2.  Place mochiko, cornstarch, sugar, soy sauce, eggs, green onions and garlic salt in a bowl
3.  Mix thoroughly
4.  Soak chicken in mixture for 4 hours or overnight in the refrigerator
5. Put enough oil to coat the bottom of the pan
6.  Fry until golden brown and cooked through

It's fun changing old recipes to fit our new lifestyle.  Chef Azuki found a scrumptious compromise.

BeaNspiration:  Our amazing life is filled with tweaking things, to fit the us we are today!