Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 0.5 cup (60 g) Mochiko flour (glutinous rice flour)
  • 0.25 cup (60 ml) low-sodium soy sauce
  • 2 tbsp (30 ml) honey
  • 1 tbsp (15 g) grated fresh ginger
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 0.5 tsp (3 g) black pepper
  • 0.5 tsp (3 g) salt
  • 1 cup (240 ml) neutral oil (avocado or grapeseed)

Instructions:

  1. In a large bowl, whisk together the soy sauce, honey, grated ginger, minced garlic and black pepper.
  2. Beat in the egg until smooth and well combined.
  3. Add the chicken cubes and toss to coat every piece.
  4. Gradually fold in the Mochiko flour, stirring until a thick, velvety paste clings to the chicken. Whisk the flour in small increments if it begins to clump.
  5. Cover the bowl and refrigerate for at least 4 hours, or overnight, so the 0.5 tsp (3 g) salt penetrates the chicken and the batter sets.
  6. Heat the oil in a heavy-bottomed skillet or wok over medium-high heat until it reaches 350°F (175°C).
  7. Fry the chicken in batches, leaving space between pieces, for 3-4 minutes per side, until deep mahogany brown and the chicken reaches 165°F (74°C) inside. Cook in batches if they don't fit in one layer, and wait for the oil to return to 350°F (175°C) between batches.
  8. Remove the bites from the oil and place them immediately on a wire rack set over paper towels to drain and stay crisp.