These Mochi Chicken Nuggets are crispy, slightly sweet from the Mochi flour, and have a hint of kick from the Chinese 5 Spice! They’re a delightful step up from chicken nuggets or fried chicken and are perfect for any potluck. And you can easily make them gluten-free by using a GF soy sauce*.
This plate of nuggets got devoured so quickly, that I was barely able to take this picture before they were all gone! Thank you, Brandy, for sharing your Mochi Chicken Nugget recipe!
2 lbs. boneless, skinless chicken breast
1/2 cup Mochiko Sweet Rice Flour (found in the Asian section of the supermarket)
1/2 cup cornstarch or tapioca starch
1/2 cup sugar
1/2 cup soy sauce
1 tsp. salt
4 eggs, beaten
1 stalk green onion, chopped fine
4 garlic cloves, minced
Cut the chicken breast into bite-sized pieces and set aside.
In a large bowl, combine all of the remaining ingredients, except the Chinese 5 Spice, and mix well. Add the chicken chunks and marinate in the refrigerator overnight.
Deep fry at 350 degrees until brown and crispy. Drain off excess oil on paper towels. Dust them with Chinese 5 Spice and keep in a warm oven until it’s potluck time. If you’re traveling to the potluck, don’t worry. They’re great when served at room temperature, too!
* Note: Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!