Recepies
Mochiko Hen Recipe | Bon Appétit
Like most beloved native Hawai‘i favorites, each household has their very own model of mochiko hen. This variation from chef Robynne Maii, co-owner of restaurant Fête in Honolulu, Hawai‘i, is a mash-up of her maternal grandmother’s kalbi marinade and the gluten-free tempura flour they use on the restaurant. There are some core substances which are at all times included within the marinade: shoyu (soy sauce), sugar, and garlic, however in any other case mochiko hen is an adaptable crowd-pleaser. Grandma Kim used dry cooking sherry in loads of her cooking, a behavior handed on to her daughter after which to Robynne herself. Chef Maii has fond reminiscences of Tupperware containers full of gallon freezer baggage filled with marinating mochiko hen for giant gatherings.
Irrespective of how tempting, do not use hen breast instead of the chicken thighs on this recipe. They do not maintain up as nicely to being fried and will likely be powerful and dry as an alternative of juicy.
Learn extra about Hawai‘i’s singular meals tradition
