Mochiko Fried Chicken + Mac Salad

In a mixing bowl, combine mochiko, cornstarch, sugar and mix. 

In a separate bowl, whisk together gochujang, sake, ginger, soy sauce, eggs, and 2 tbsp water. 

Combine sauce mix with flour mix. Add chicken and mix. Refrigerate 4 hours.

 Heat canola oil to 350F. Combine cornstarch, ap flour, garlic powder and toss chicken in mix. Shake off excess flour. Fry for 5-6 mins. Rest in rack.

 Serve over rice, drizzle miso and aioli, top with furikake. Eat with side of mac salad. Enjoy!

Combine mayonnaise, gochujang, and sugar in a bowl. Refrigerate.

In a saucepan, combine mirin, sake, sugar and bring to boil.

Boil macaroni in salted water until al dente. Rinse under cold water and set aside.

 Boil potato for 20 mins, until soft. Rinse under cold water, peel off skin and dice.

Bring water to boil and add eggs. Cook for 6 mins, then turn off heat and let sit in water another 6 mins. Rinse under cold water. Peel and dice.

 Combine macaroni, potato, eggs, carrot, mayo, and other dry ingredients. Mix and season.