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Mochiko Chicken
I am on a mission to find the greatest version of chicken and rice, if such even exists. We now travel to Hawaii, where we experience Mochiko Chicken. If you’re looking to perfect your summer physique, then get the hell out of here, this dish isn’t for you. Our marinade has gochujang, mirin, soy sauce, egg white, ginger and garlic. We mix that in with some sugar, corn starch, and Mochiko flour, a sweet rice flour that gives our dish its name. Mac salad is an essential player in this game and it some carrot, potato, eggs, and an inhumane amount of mayo. Adding lots of black pepper helps balance that all that fatty creaminess. Don’t put away the mayo just yet because we’’ll need some more for this simple gochujang mayo, then we move onto the second sauce called a su-miso, a simple glaze of some mirin and miso. Now that we got all of our accoutrement out of the way we can focus on the star of the show, a glorious fried chicken– we coated it in flour plus corn starch for extra crunch and when it was done we glazed with the su miso and topped off with furikake. Listen, this was really good and the dopamine hit was similar to some of the highest rated dishes we’ve done. BUT, overall, it was too heavy and towards the end I was starting to gasp for air, which is why I gave it a 8.2/10.
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