The Grinds: Nori-Wrapped Mochiko Chicken

Recipe and photo by Wendee Augustiro

[caption id="attachment_1407" align="alignright" width="327" caption="A tasty item that's great for a home-packed lunch or a packed-home lunch."][/caption]

(Serves 4-6)

2-1/2 lbs. boneless, skinless chicken thighs

¾ cup mochiko (sweet rice flour)

¼ cup sugar

¼ cup green onion, sliced

2 eggs

¼ cup cornstarch

½ teaspoon salt

2 cloves garlic, minced

1/3 cup shoyu (soy sauce)

2 sheets of nori, cut into 1-inch strips

1. Slice chicken into bite-sized pieces, about the size of a "fun size" candy bar.
2. Mix together the rest of the ingredients and pour over the chicken, and marinate in the fridge overnight.
3. Heat oil (to about 350 degrees Fahrenheit, if you want to be exact).
4. Wrap the chicken pieces in the nori strips and fry until golden brown.

*To determine the right temperature of the oil, I stick a wooden chopstick in the oil and watch for bubbles that are released.  If the bubbles are popping up at a moderate speed, it’s ready.  You can also just drop a bit of the batter in and watch how quickly it crisps up.

Wendee Augustiro is a Renaissance woman who attends classes at UH, knows how to cook, and plays a mean match of roller derby.