Skip to main content

Mochiko Chicken + Mele Red Blend #WinePW

 

I hadn't actually planned to post a new recipe for this weekend's Wine Pairing Weekend event that looks at lesser known wine regions of the United States. Susannah of Avvinare is hosting this month's #WinePW; you can read her invitation here

I had planned to hold this bottle for our small, sheltered-in-place virtual Thanksgiving feast to the Hawaiian islands. 


But, I never say 'no' to fried chicken and was aching to try this version. Its batter is made with soy sauce, fresh garlic, fresh ginger, and rice flour - Mochiko. So, here we are with a Mochiko Chicken paired with the Mele Red Blend. Not for Thanksgiving. 

In the Glass

Unlike the other wines I found for this Under the Radar wine event for #WinePW, this one is actually made with grapes! And, it turns out that the only grape-based wine I found from Hawaii - Mele Red Blend - is made with grapes that are grown in California though they say that sometimes the California fruit is mixed with their estate fruit. But information was sketchy on the details. Oh, well.

This was a pleasant enough albeit unremarkable red wine. Nothing stood out as noteworthy. But it was a nice mid-week pour to go with our fried chicken. And it was an excuse for me to do some reading about the wine industry on the Hawaiian Islands. This one - Maui Wine -  has ties to the Tedeschi family from Calistoga, California.

On the Plate

I don't fry very many foods. But lumpia, beignets, malasadas, and fried chicken are the exceptions, the delicious, unhealthy exceptions! I make this version with soy sauce, fresh ginger, and fresh garlic. Then it's sprinkled with furikake and fresh green onions just before serving. It's quick and easy and the chicken stays moist and tender.

Ingredients serves 4
  • 1-1/2 pounds boneless skinless chicken thighs
  • 1/2 cup mochiko flour (rice flour)
  • 1/3 cup soy sauce
  • 1" knob fresh ginger, finely grated
  • 5 to 6 cloves garlic, peeled and pressed
  • 1 Tablespoon maple syrup or ginger syrup
  • 2 eggs
  • oil for frying (I use canola oil)
  • 3 green onions, thinly sliced for garnish
  • furikake, for garnish

Procedure

Cut the chicken into 1 inch cubes or strips.

In a large mixing bowl, whisk together the mochiko flour, soy sauce, maple syrup, and eggs until everything is a uniform color. Stir in the ginger and garlic until well-combined.

Add chicken to the sauce, making sure that everything is covered and submerged. You can refrigerate this and cook at a later time. Or you can just let it stand at room temperature while the oil heats for frying.

To cook, fill a heavy pan with about 1 inch of oil and heat over medium until the oil sputters when you add a drop of the batter. If you are using a thermometer, the temperature should be around 325 degrees Fahrenheit.

Gently lower pieces of the chicken into the hot oil. Don't crowd the pieces. Fry for 6 to 7 minutes until they are nicely browned on the bottom. Flip them over and fry for another 6 to 7 minutes.


Once they are nicely crisped on both sides, remove them to a paper towel-lined plate to drain. Sprinkle the chicken with furikake and top with sliced green onions.


Serve hot with steamed rice on the side.

Comments

  1. I had a white blend from Maui Wine a couple years ago that was pretty decent! Had I but known that I should have been hanging onto it for this #WinePW!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur