Most of the beloved, like the local Hawaii’s favorite, every family has its own version of Mochaico Chicken. This variation of Robin Mai, the co-owner of restaurant fate at Honolulu, Hawaii, is his grandmother’s grandmother’s mash-up Kalbi The flour of marinade and gluten-free Tempura is used in the restaurant. There are some main elements that are always involved in the marinade: Shyu (soy sauce), sugar, and garlic, but otherwise Mochaico Chicken is a customized congestion. Grandma Kim used a dry cooking sherry in her cooking, a habit went to her daughter and then to Robin herself. Chef Mai has memories of tapperware containers filled with Gallon Freezer Bag -filled Gallon Freezer Bag for large celebrations.
No matter how breathtaking, do not use chicken breast instead chicken thighs In this recipe. They do not hold on to be fried and will be hard and dried instead of juicy.
