502028 Sun Mar 23 16:46:39 -0700 2008 6 31 Home Cooking 0 3520309 Ok. It's a slow business day today, what with almost everyone doing their Easter activities. Kind of bored. My wife is prepping some chicken wings for her Korean Spicy Wings. Looking around the kitchen, peering into refrigerators and into cabinets, my attention is caught by some Korean marinated chicken breast, the container of sweet rice flour my wife is dredging the wings through, the deep fryer, and a bag of Frito's Chili Cheese corn chips that I had brought to snack on. Hmmmmmmm!?!?!?! My wife just kind of sighs as she sees me eying these items after setting them out onto the work table, and moves out of my way, simply saying "clean everything when you finish playing." I dump a handful of the chips into a bowl and crush them, mix in some of the mochiko, cut the marinated chicken into bite size pieces, dredge them through the chip/mochiko mix, and into the deep fryer. About 45 seconds (oil temp about 375 to 400F) to a deep golden brown then out of the oil to drain and cool. First taste and.....it works!! Crispy, crunchy, light Korean marinade flavor melded to the corn/chili cheese flavoring. A touch of sriracha as a dip. These chicken chips will be appearing as a regular at the house. Now I just need a name for them...... Chicken breast - either hand cut or pounded down to 1/4 or less thickness. Marinade: (this amount will marinade about 5 pounds of chicken) 3/4 cup natural brewed soy sauce 3/4 cup unsalted beef broth or water 1 small onion 1 small Nashi (Asian) pear or semi sweet apple 6 cloves garlic 1 inch fresh ginger 1/2 cup sugar, brown sugar, or honey 3 spring/green onion 2 teaspoons pure toasted sesame seed oil 1 tablespoon rice wine 1/2 teaspoon black pepper Mix Marinade: Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid. Pour into medium mixing bowl. Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl. Add all other ingredients. Mix well and let stand for at least fifteen minutes to allow flavors to develop. Marinate meat for one to twenty four hours. Sun Mar 23 16:46:39 -0700 2008 93805 hannaone 1 3520469 Hmm, they sound like nuggets more than chips but to keep the alliteration going Mochikorean chili cheese chicken chips. Try saying that 5 times fast. I've never thought to deep fry the mochiko rice flour--what kind of texture does it add? Sounds interesting. I did a search and found quite a few recipes. Sun Mar 23 18:00:02 -0700 2008 3520309 39874 chowser 2 3520586 It creates a very thin "skin" on the chicken, very light and crispy - similar to using corn or potato starch, or flour, but much thinner & lighter. Takes to second cooking and sauces very well. The chicken chips were actually very similar to chicken katsu (tonkatsu?) in thickness and texture (just a bit coarser from the corn chips), and were cut into triangular shapes about the size of good corn chips at a mexican restaurant. Sun Mar 23 18:40:30 -0700 2008 3520469 93805 hannaone 3 3522268 Do you find it lighter and crisper than panko crumbs? I think it's interesting since sweet rice flour in my head makes chewy food. Mon Mar 24 10:30:20 -0700 2008 3520586 39874 chowser 4 3522380 It is chewy if used in a wet mix. Using the dry flour only on say the chicken breast it gave an extremely thin, crisp, even coat. Mon Mar 24 10:55:24 -0700 2008 3522268 93805 hannaone 1 3522468 fritomochickenchips (pronounced free-TO-MO-chicken-chips) but I think you just invented the 1950s in a fictional Korean Midwestern household (Corn Flake tm fried chicken) To think, I've been eyeing dreary old puffed millet for this purpose. : ) the marinade sounds super nice, and reminds me of kiwi for tenderizing...does the pear serve a similar purpose? Mon Mar 24 11:13:40 -0700 2008 3520309 11989 pitu 2 3522518 Yeah, the pear tenderizes with a lot less "sweet" than the kiwi. Mon Mar 24 11:26:16 -0700 2008 3522468 93805 hannaone