Mochiko Chicken
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!
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Marinade (5 minutes)
- b.In a large bowl, whisk together the soy sauce, granulated sugar, minced garlic, grated ginger, and sliced green onions until the sugar is mostly dissolved.
- c.Add the 1-inch chicken thigh pieces to the bowl and toss thoroughly to ensure every piece is well-coated.
- 2
Step 2
- a.Marinate the Chicken (4+ hours)
- b.Cover the bowl with plastic wrap and place it in the refrigerator.
- c.Let the chicken marinate for at least 4 hours, but for the most flavorful and tender results, marinate overnight (8-12 hours).
- 3
Step 3
- a.Create the Batter (5 minutes)
- b.Remove the chicken from the refrigerator. Do not drain any of the marinade from the bowl.
- c.Add the lightly beaten egg, mochiko flour, and cornstarch directly into the bowl with the marinated chicken.
- d.Mix everything together until a thick, sticky batter forms and evenly coats each piece of chicken.
- 4
Step 4
- a.Heat the Frying Oil (5 minutes)
- b.Pour about 2 inches of vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet.
- c.Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry or candy thermometer for accuracy.
- d.If you don't have a thermometer, test the oil by dropping a small bit of batter into it. It should sizzle immediately and float to the surface.
- 5
Step 5
- a.Fry the Chicken (15-20 minutes)
- b.Carefully place the battered chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Work in 2-3 batches.
- c.Fry for 5-7 minutes per batch, turning the pieces occasionally, until they are a deep golden brown, crispy, and cooked through.
- d.Use a meat thermometer to confirm the internal temperature of the chicken has reached 165°F (74°C).
- 6
Step 6
- a.Drain and Serve (5 minutes)
- b.Using a slotted spoon or spider strainer, remove the cooked chicken from the oil.
- c.Transfer the chicken to a wire rack set over a baking sheet to allow excess oil to drain away, keeping the bottom crispy.
- d.Allow the oil to return to 350°F (175°C) before starting the next batch.
- e.Garnish with additional sliced green onions and serve immediately while hot and crispy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest results, always use chicken thighs. Chicken breast can be substituted but may become dry if overcooked.
- 2Marinating overnight is highly recommended to allow the savory and sweet flavors to deeply penetrate the chicken.
- 3Maintaining an oil temperature of 350°F (175°C) is crucial. Too low and the chicken will be greasy; too high and the outside will burn before the inside is cooked.
- 4Don't overcrowd the pan. Frying in batches ensures the oil temperature stays high, resulting in a perfectly crispy crust.
- 5For an extra-crispy crust, you can double-fry the chicken. Fry for 4 minutes, remove and rest for 5 minutes, then fry again for 2-3 minutes until deep golden brown.
- 6Drain the cooked chicken on a wire rack instead of paper towels. This allows air to circulate and prevents the bottom from getting soggy.
- 7Serve classic Hawaiian plate lunch style with two scoops of white rice and a scoop of macaroni salad.
Adapt it for your goals.
Spicy
Add 1-2 tablespoons of gochujang or sriracha to the marinade for a spicy kick.
Gluten FreeGluten-Free
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.
Furikake StyleFurikake Style
Immediately after frying, while the chicken is still hot, sprinkle generously with your favorite furikake seasoning for an extra layer of umami and texture.
Why this is on our healthy list.
Rich in Protein
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.
Source of Niacin
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.
Contains Essential Minerals
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.
Frequently asked questions
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.