Mochiko Chicken (paleo) (Edit recipe)

In Hawai’i Mochiko chicken is a favorite local dish. It is traditionally deep fried so I have created a healthier version. Mochiko chicken is typically served in a plate lunch with mac salad and white rice. But, I have decided to pair it with fresh green beans, but any vegetable will do fine.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	500
Fat:	13 g
Carbohydrates:	37 g
Protein:	56 g
Cholesterol:	130 g
Sodium:	1718 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

Marinade

.75 cup Mochiko Sweet Rice Flour
1 tsp Sea Salt
1 Tbsp Coconut Sugar
2 whole Egg, Large, room temperature
.25 cup Coconut Aminos
1 Tbsp Ginger Root, Grated
2 lb Chicken Tenders, Or breasts

Dredge

1 cup Almond Flour
2 tsp Garlic Salt

Cooking

2 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make marinade. In a large glass dish mix all ingredients (from Mochiko flour through ginger) and stir well.
Once it is a batter then add the chicken. For this you can use boneless skin on or skinless chicken thighs or breasts, your choice. Both work great.
Marinate for 4 – 6 hours.
Prepare Coating. In a dish add the almond flour and garlic salt, stir.
When ready to cook, remove the chicken and let excess batter drip off. Dredge in coating and put on a plate.
Using an oven proof skillet on medium heat add enough oil to barely cover the bottom of the pan. Cook for 4-5 minutes on each side, until golden brown.
To prevent the almonds from burning finish cooking in the oven until the internal temperature is 165 degrees. I cook on 335 degrees for 18-20. minutes.

Notes

Serve with vegetables, rice, fried rice, or cauliflower rice. You can serve with coconut aminos or other Asian sauce if desired. If using breasts may have to cook a few minutes longer. You can also use thighs but whatever cut the internal temp must be 165 degrees to be food safe.