Crispy Hawaiian Mochiko Chicken (Printable)
Golden, juicy chicken pieces coated in sweet rice flour batter and fried until crisp.
# What You’ll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
→ Marinade
02 - 1 cup mochiko (sweet rice flour)
03 - 1/2 cup cornstarch
04 - 1/2 cup soy sauce
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 4 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tbsp green onions, finely sliced
10 - 2 tbsp sesame oil
11 - 1 tsp kosher salt
12 - 1/2 tsp ground black pepper
→ For Frying
13 - Vegetable oil, for deep frying
→ Garnish
14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges
# How To Make It:
01 - In a large mixing bowl, whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper until smooth and fully combined.
02 - Add the chicken pieces to the marinade. Toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor development.
03 - Fill a deep pot or large skillet with approximately 2 inches of vegetable oil. Heat the oil to 350°F, maintaining consistent temperature throughout the frying process.
04 - Remove chicken pieces from the marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through, approximately 5–7 minutes per batch.
05 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken pieces. Serve hot, garnished with additional green onions, sesame seeds, and lemon wedges if desired.
# Expert Tips:
01 -
- The marinade does double duty as your crispy coating so less prep and less mess
- That mochiko crunch creates this texture that keeps people reaching for just one more piece
02 -
- Patience during the marinating time is absolutely non negotiable for authentic flavor
- Crowding the pan drops the oil temperature and makes the coating soggy so work in batches
03 -
- Double frying creates that restaurant style crunch that stays crisp even after the chicken cools down
- Use tamari instead of soy sauce to make this completely gluten free without sacrificing flavor