Junko's Mirin Chicken
Da kine I make for oshogatsu for over 40 years.~ Junko
*Mom does not have measurements!~ Tammy
Ingredients:
boneless skinless chicken thighs – as many as you like
garlic salt
eggs
mochiko
mirin
shoyu
cooking oil
Garlic salt on chicken thighs and put in ziplock overnight
Next day:
Soak thighs with mirin. Use enough to cover completely. Soak for about 1.5-2 hours
Squeeze thighs to remove excess liquid and put aside.
Heat oven to 350 degrees
Crack a few eggs and mix w/ a little water until scrambled
Put some mochiko in a plate
Heat oil with medium heat
Dip thighs in egg mixture and then into mochiko
Fry until chicken turns brown (does not need to be fully cooked)
Place chicken into a foil lined cookie sheet (make sure has a lip on all sides)
Next make a mixture of even amount of shoyu and mirin – usually use 3 T for about 25 thighs
spoon the mixture onto each chicken
bake for 30-35 minutes
rest for 10 minutes and then slice up and serve
enjoy!