Mochiko Chicken
Incredibly crispy, sweet-savory Hawaiian fried chicken with a delicate mochiko rice flour coating. The chicken thighs are marinated in a classic blend of soy sauce, sugar, garlic, and ginger, then dredged in mochiko flour and fried until golden. A bite of this island favorite delivers a satisfying crunch that gives way to juicy, tender meat.
For 4 servings
- prep · ~120 min
Marinate the chicken.
1.In a large bowl, combine soy sauce, sugar, grated ginger, minced garlic, salt, and sliced green onions.2.Add chicken thigh pieces and mix well to coat every piece.3.Cover and refrigerate for at least 2 hours, preferably overnight.TIPOvernight marination lets the soy-ginger flavor penetrate deep into the meat. Two hours is the bare minimum. - prep · ~2 min
Set up the dredging station.
1.In a shallow bowl, whisk together mochiko flour and cornstarch until evenly combined.2.In a second shallow bowl, beat the eggs until smooth.3.Line a baking sheet with parchment paper for holding the coated chicken. - mix · ~5 min
Coat the chicken pieces.
1.Remove chicken from the marinade and let excess drip off. Do not discard the marinade.2.Dip each chicken piece into the beaten egg, letting excess drip back into the bowl.3.Dredge the egg-coated chicken in the mochiko-cornstarch mixture, pressing the flour onto all sides.4.Place the coated chicken pieces on the lined baking sheet without crowding.TIPPress the flour mixture firmly — this builds the signature crisp jacket. Shake off loose flour to keep your frying oil clean. - mix · ~1 min
Make the batter with leftover marinade.
1.Pour the remaining marinade from the bowl into the leftover beaten eggs.2.Whisk in 3 tablespoons of the mochiko-cornstarch dredging mix to form a thin batter.3.Set the batter aside — you will use this for a second dip.TIPUsing the leftover marinade in the batter builds an extra punch of flavor into the crust. - fry · ~9 min
Heat oil and double-coat the chicken.
1.Pour oil into a deep pot to a depth of at least 2 inches and heat to 350°F (175°C).2.While the oil heats, dip each flour-coated chicken piece into the reserved batter.3.Let the excess batter drip off, then dredge one more time in the remaining mochiko-cornstarch mix.4.Place the double-coated pieces back on the baking sheet. - fry · ~15 min
Fry the chicken in batches until golden and crisp.
1.Working in batches of 5-6 pieces, carefully lower the chicken into the hot oil.2.Fry for 4 to 5 minutes, turning once halfway, until deep golden brown and the internal temperature reaches 165°F (74°C).3.Transfer fried chicken to a wire rack set over a baking sheet to drain.4.Repeat with the remaining chicken, letting the oil return to 350°F between batches.TIPDon't overcrowd the pot — it drops the oil temperature and makes the coating greasy. Keep the oil steady at 350°F. - serve · ~1 min
Garnish and serve hot.
1.Transfer the fried mochiko chicken to a serving platter.2.Sprinkle with toasted sesame seeds and additional sliced green onion if desired.3.Serve immediately with steamed rice or Hawaiian mac salad.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken overnight for the deepest soy-ginger flavor penetration.
- 2Press the mochiko-cornstarch mixture firmly onto the chicken to build a sturdy, crisp crust.
- 3Use a deep-fry thermometer to keep the oil at a steady 350°F — fluctuations cause greasy chicken.
- 4Double-coat each piece by dipping in the reserved batter, then dredging again for extra crunch.
- 5Let excess batter drip off before the second dredge to prevent clumpy, uneven coating.
- 6Fry in small batches of 5-6 pieces to avoid overcrowding and maintain oil temperature.
- 7Rest fried chicken on a wire rack, not paper towels, to keep the crust crisp on all sides.
Adapt it for your goals.
Spicy Mochiko Chicken
Add 1-2 tablespoons of sriracha or gochujang to the marinade for a spicy kick, or toss the fried chicken in a gochujang glaze for those who love heat.
Gluten FreeGluten-Free
Use tamari or coconut aminos instead of soy sauce (both are gluten-free) to make this dish suitable for gluten-sensitive diners without changing the classic flavor.
Oven BakedOven-Baked
For a lower-oil version, place the double-coated chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 20-25 minutes, flipping halfway, until golden and cooked through.
Chicken Breast OptionChicken Breast Option
Substitute boneless, skinless chicken breasts for thighs; pound to even thickness (1/2 inch) and reduce marinating time to 1 hour to prevent the lean meat from becoming mushy.
Why this is on our healthy list.
High-Quality Protein
Chicken thighs provide a rich source of complete protein, essential for muscle repair and satiety, with approximately 20g per 100g serving.
Ginger's Digestive Aid
Fresh ginger in the marinade contains gingerol, a compound known to support digestion and reduce nausea, adding a bright flavor and mild anti-inflammatory properties.
Garlic for Immune Support
Garlic is rich in allicin, a sulfur compound linked to immune-boosting and antimicrobial effects, contributing to overall wellness in this savory dish.
Gluten-Free Grain Alternative
Mochiko (sweet rice flour) is naturally gluten-free, making this fried chicken accessible to those with gluten sensitivities or celiac disease.
Frequently asked questions
Regular rice flour is less starchy and won't give the same light, crispy texture. Mochiko (sweet rice flour) is essential for the signature crunch; substitute 1:1 with glutinous rice flour if needed.
