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I spent seven years in Hawaii, from ages 21 to 28. While there, I met my wife Janey, and made a lifetime’s worth of new friends. The state had such a profound effect on me that I still consider it home, even after spending six years in the Baltimore/Washington area. For our family, the best way to connect with home is to cook its flavors. Here are three of my favorite Hawaii dishes, made gluten-free and paleo-friendly.

Mochiko Chicken

Mochiko is the Japanese word for sweet rice flour, made from glutinous rice (also known as sticky rice). Mochiko Chicken is a popular fried chicken in Hawaii, often used for potlucks since it’s so easy to make a large batch of it at once. I like this dish because it has a comforting, deep flavor with minimal hands-on cooking. Ingredients 4 pounds boneless skinless chicken thighs, cut into bite-sized pieces 1/2 cup tamari 1/2 cup mochiko 3 tbsp honey 3 tbsp potato starch 3 cloves garlic, minced 1 tsp salt 1 tsp sesame seeds 1/2 inch ginger, minced 2 eggs, beaten 1/4 cup coconut oil 2 green onions, sliced Directions In a plastic resealable bag, combine all of the ingredients except the coconut oil and green onions. Refrigerate for at least 4 hours but up to overnight. Open the plastic bag and squeeze out almost all of the liquid (about 90%). Heat 2 tbsp of the coconut oil in a large skillet or wok over medium high heat, then add half of the chicken. Pan-fry until golden brown, flipping every couple of minutes, about 6 minutes altogether. Set the chicken on some paper towels to drain, then repeat the process with the remaining 2 tbsp of coconut oil and the other half of the chicken. Top with sliced green onion and serve. Serves Six. 55

DomiCile Fall 2014  
DomiCile Fall 2014  

The Fall 2014 Issue highlights the Logan Circle neighborhood in Washington, D.C. and shows off the perfect way to enjoy the season with thin...