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Crispy, juicy, and slightly sweet fried chicken from Hawaii. Bite-sized pieces of chicken are marinated in a savory soy-ginger sauce, coated in sweet rice flour, and fried to golden perfection. A true island classic!
Prepare the Marinade (5 minutes)
Marinate the Chicken (4+ hours)
Create the Batter (5 minutes)
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Crispy, juicy, and slightly sweet fried chicken from Hawaii. Bite-sized pieces of chicken are marinated in a savory soy-ginger sauce, coated in sweet rice flour, and fried to golden perfection. A true island classic!
This hawaiian recipe takes 35 minutes to prepare and yields 4 servings. At 567.73 calories per serving with 38.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Heat the Frying Oil (5 minutes)
Fry the Chicken (15-20 minutes)
Drain and Serve (5 minutes)
Add 1-2 tablespoons of gochujang or sriracha to the marinade for a spicy kick.
The recipe is easily made gluten-free by substituting the soy sauce with tamari or a gluten-free soy sauce. Mochiko flour is naturally gluten-free.
Immediately after frying, while the chicken is still hot, sprinkle generously with your favorite furikake seasoning for an extra layer of umami and texture.
Chicken is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Chicken thighs provide a good amount of Niacin (Vitamin B3), a crucial vitamin for converting food into energy and supporting the health of your nervous system, digestive system, and skin.
This dish offers important minerals like selenium, a powerful antioxidant that supports immune function and thyroid health, and phosphorus, which is vital for strong bones and teeth.
Mochiko flour is a type of glutinous rice flour, also known as sweet rice flour. It's made from short-grain sweet rice and is responsible for the uniquely light, chewy, and crispy texture of Mochiko Chicken.
As a deep-fried dish, Mochiko Chicken is high in calories and fat and is best enjoyed in moderation as part of a balanced diet. However, it is an excellent source of protein from the chicken.
A typical serving of Mochiko Chicken contains approximately 550-650 calories, depending on the exact size of the chicken pieces and the amount of oil absorbed during frying.
Yes, you can make it in an air fryer for a lower-fat version, but the texture will be different—less crispy than deep-frying. Arrange the battered chicken in a single layer, spray with oil, and air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Store leftover Mochiko Chicken in an airtight container in the refrigerator for up to 3-4 days. For the best results, reheat in an oven or air fryer at 375°F (190°C) for 5-10 minutes, or until heated through and crispy again. Avoid using a microwave, as it will make the coating soggy.
Mochiko Chicken is famously served as part of a Hawaiian plate lunch, which traditionally includes two scoops of white rice and a scoop of creamy macaroni salad.