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Mochiko chicken with Stevia

Mochiko Chicken With Stevia

A healthier version of mochiko chicken that uses a touch of honey for that signature flavor.
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Prep Time: 1 hour
Cook Time: 40 minutes

Ingredients

  • 1½ lbs chicken Boneless, skinless, cut into bite-sized pieces.
  • 2 cloves garlic Minced.
  • 1½ tbsp Stevia
  • 2 tbsp shoyu 2 tbsp + 1 tsp. Kikkoman shoyu.
  • 1 tsp rice wine
  • 1 tsp hot sauce
  • 1½ tbsp honey
  • ½ c mochiko flour

Instructions

  • Skin and debone chicken if necessary. Cut into bite-sized pieces. The larger they are, the longer they'll cook. Mince the garlic and combine the chicken, garlic, Stevia, shoyu, rice wine, hot sauce (optional) and honey into a bowl and mix thoroughly. Marinate in the fridge for at least 30 minutes.
  • Mix in the mochiko flour and deep fry in oil. The oil should cover about ¾ of the chicken. Turn chicken as needed until you get a nice brown all over.
  • Optional: For extra crispiness, fry for a second time for about 1 minute. This will really crisp up the chicken and provide some added crunch to each bite.

Notes

  • Use Kikkoman shoyu (or any strong shoyu) for this recipe. The commonly available Aloha shoyu in Hawaii is more suited for dipping sauces rather than for cooking.
  • Many mochiko chicken recipes use raw eggs to puff up the batter. Add a little more flour so that the mochiko chicken is not too wet when cooking.
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