Description
Mochiko chicken delivers island-inspired comfort with a crispy, golden exterior and juicy center. Sweet and savory marinade paired with rice flour coating makes every bite irresistibly crunchy.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless, skinless chicken thighs
Dry Ingredients:
- 0.5 cup mochiko (sweet rice flour)
- 0.25 cup cornstarch
- 1 tablespoon sesame seeds
Seasoning and Wet Ingredients:
- 0.25 cup soy sauce
- 2 tablespoons sugar
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- Oil for frying, as needed
Instructions
- Whisk together ¼ cup soy sauce, 2 tablespoons sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 2 beaten eggs in a large bowl until your marinade looks smooth and well-incorporated.
- Mix ½ cup mochiko flour and ¼ cup cornstarch into the marinade, creating a thick batter that will coat your chicken perfectly.
- Add 1 ½ pounds bite-sized chicken thigh pieces to the batter, ensuring each morsel gets completely covered. Seal the bowl and refrigerate for 4-8 hours to let flavors deeply penetrate the meat.
- Remove chicken from refrigerator 10 minutes before cooking, allowing it to approach room temperature for even frying.
- Pour 2 inches of oil into a deep skillet, heating to 350°F (175°C). Test oil readiness by dropping a small batter bit – it should immediately sizzle and float.
- Gently lower chicken pieces into hot oil in small batches, preventing overcrowding. Fry 5-7 minutes, rotating periodically to achieve golden-brown exterior.
- Transfer crispy chicken to paper towel-lined plate, letting excess oil drain completely.
- Garnish with 2 chopped green onions and 1 tablespoon sesame seeds for vibrant flavor and visual appeal. Serve immediately with rice or your preferred side.
Notes
- Use potato starch or cornstarch as alternatives to Mochiko flour for a similar crispy texture if the traditional rice flour isn’t available.
- Marinate the chicken for at least 2 hours, preferably overnight, to let the flavors deeply penetrate the meat and tenderize it.
- Pat the chicken pieces completely dry before coating to ensure the flour mixture sticks properly and creates an extra-crisp exterior.
- For a gluten-free version, confirm all sauce ingredients are gluten-free and use tamari instead of regular soy sauce.
- Prep Time: 4 hours 10 minutes
- Cook Time: 5-7 minutes per batch
- Category: Fried
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 180 mg