Title: Mochiko Chicken
Categories: Appetizer
Yield: 12 Servings

2 tb Flour
3/4 c Cornstarch
3/4 c Mochiko flour (Japanese
-sweet rice flour)
1 1/2 ts Sugar
1 tb Salt
1/2 c Soy sauce
1/2 ts Sesame oil
2 Eggs; beaten
1/2 c Green onion chopped
1 tb Fresh ginger; grated
3 -(up to)
4 lb Chicken wings
Vegetable oil for frying

From: Judith Pirie

Date: Wed, 26 Jun 1996 15:58:48 -1000
Mix dry ingredients and set aside. Combine eggs, soy sauce, sesame oil,
green onions and ginger well. Add to dry ingredients, then add chicken
wings. Mix well and cover. Refrigerate for at least 3 hours. Bring out and
return to room temp. Deep fry chicken wings until golden brown. This is
good party food.

Recipe from Timothy dePeralta

EAT-L Digest 25 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.