Air Fryer Mochiko Chicken Recipes

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

Steps:

• Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.
• Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.
• Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.
• Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.
• Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.
• Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.
• Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.
• To serve, remove herb bundle and carve.