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Mochiko Chicken, Kochujang Aioli, Su-Miso, Kaki Mochi Crumble
HALLMARK CHANNEL31Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 pieces chicken thighs (boneless, skin on)
- 3/4 cup flour (Mochiko)
- 1/4 cup cornstarch
- 2 Tbsp. sugar
- 2 eggs
- 2 Tbsp. soy sauce
- 2 Tbsp. ginger (minced)
- 2 Tbsp. sake
- 2 Tbsp. gochujang
- 2 Tbsp. water
- 2 cups AP flour
- 2 cups cornstarch
- 2 Tbsp. garlic salt
- canola oil (for deep frying)
- 1 Tbsp. kochujang
- 2 cups Best Foods Mayonnaise
- 1 Tbsp. sugar
- 1 1/4 Tbsp. miso paste (Shiro)
- 2 Tbsp. sake
- 1 cup mirin
- 1 cup sugar
- 1/2 cup nori (Komi Furikake)
- 1 Tbsp. fried garlic
- 2 oz. rice crackers (Mini Yakko Arare)
- 1/2 lb. macaroni
- 4 hard boiled eggs (chopped)
- 1 breadfruit (or russet potatoes, cooked and cubed)
- 3 cups mayonnaise
- 1 Tbsp. garlic salt
- 1 tsp. black pepper
- 1 carrot (medium size, peeled and grated)
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