I just tried mochiko chicken for the first time, and I’m in love! It’s a flavorful, crispy, Hawaiian-inspired dish with an incredible sweet-n-savory taste.
The secret is the unique batter of mochiko flour, sugar, shoyu soy sauce, and garlic. Sesame seeds provide crunch, and there’s a bright freshness from the green onions.
The chicken is tender, the coating is crispy, and the flavor is out of this world!
Serve it as the main course or an appetizer. Everyone will love it either way.
Why You’ll Love This Mochiko Chicken
Crispy and Chewy Texture: The mochiko creates a light, crispy exterior that somehow retains a subtly chewy bite. It sets it apart from traditional fried chicken and is such a pleasurable experience.
Umami Paradise: Shoyu soy sauce, garlic, and green onions give this recipe a rich, savory depth full of umami goodness. The slight sweetness only enhances it.
Island Experience: Enjoy a little taste of Hawaii at home with this classic comfort dish.
Versatile Pairings: You can enjoy mochiko chicken as an appetizer or with a variety of sides. It pairs nicely with everything from steamed rice to a macaroni salad.
Ingredients
- Boneless, Skinless Chicken Thighs: Tender and flavorful, thighs are the perfect canvas for the mochiko batter. Avoid breasts, as they can become too dry.
- Granulated Sugar: It adds just a touch of sweetness to balance out the bold, savory ingredients in the dish.
- Mochiko Flour: The “secret” ingredient that gives the chicken its unique and superb texture.
- Cornstarch: Another component to the light, crispy coating. It also helps the chicken remain moist and juicy.
- Salt: It’s essential for seasoning.
- Large Eggs: To help keep the batter stuck to the chicken. They’re also the key to a perfectly golden-brown crust.
- Shoyu Soy Sauce: It adds depth and umami flavor. I like the Aloha brand, but select whichever you prefer. (Available on Amazon and in most grocery stores.)
- Garlic: It provides subtle, aromatic background notes to complement the other ingredients.
- Green Onions: They add a bright pop of color and a fresh, slightly pungent flavor to the finished dish. Save a few for an optional garnish.
- Sesame Seeds: The (optional) nutty, crunchy finishing touch.
How to Make Mochiko Chicken
Follow these steps to make your island-inspired mochiko chicken.
1. Prepare the coating. Mix the sugar, mochiko, cornstarch, and salt in a medium bowl. Once it’s well mixed, set it aside. Whisk the eggs, green onions, soy sauce, sesame seeds, and garlic in a separate bowl. Then, pour the second mixture slowly into the first, whisking continuously.
2. Coat. Place the chicken strips in the batter. Stir gently to coat. Cover the bowl with plastic wrap and chill for at least 4 hours.
3. Fry. When ready to cook, fill a deep saucepan with 1 1/2 inches of vegetable oil and heat over medium heat. Once hot, add the marinated chicken in small batches. Cook each batch for about 7 minutes or until golden brown.
4. Drain. Use a slotted spoon to remove the cooked chicken from the oil. Place it on a paper towel-lined plate to drain.
5. Finish and serve. Repeat the frying/draining process until you’ve cooked all the chicken. Then, serve the chicken hot, garnished with additional green onions and sesame seeds, if desired. Enjoy!
Tips for the Best Mochiko Chicken
Check out these tips and variations before you start cooking:
- Marinate as long as possible. The recipe calls for at least 4 hours of marinating time. Marinating overnight will give you the best and boldest flavor, though.
- Make the batter smooth. Don’t leave any lumps in the batter. It should be as smooth as you can possibly make it. Keep mixing until all the lumps are gone.
- Use a trusty thermometer. Use one to maintain a constant oil temperature of 325 degrees Fahrenheit. Use another to check the internal temperature of the chicken. If it’s fully cooked, it should read 165 degrees.
- Don’t overcrowd the pan! Doing so will cause the oil temperature to drop. Cook in batches to avoid this issue.
- Can’t find shoyu soy sauce? Look for it on Amazon if your grocery store doesn’t carry it. If all else fails, substitute regular soy sauce, tamari, or coconut aminos.
- Turn up the heat. Add different spices or sauces to the batter. Some suggestions include cayenne, Sriracha, kochujang, or another chili paste variety.
- Make it a feast. Steamed rice is my go-to pairing for mochiko chicken. Other good dishes include furikake, chopped scallions, cabbage, and macaroni salad. Dipping sauces are also an excellent idea.
How to Store
Be sure to let the chicken cool fully before using the storage and freezing tips below.
To Store: Refrigerate in an air-tight container for 3 to 4 days.
To Freeze: Arrange the chicken tenders on a baking sheet and freeze them until they’re solid. Then, transfer to a freezer-safe bag or container and store for up to 3 months.
To Reheat: Let frozen leftovers thaw in the fridge. Then, warm leftover mochiko chicken in a 350-degree preheated oven for 10 to 15 minutes. Or, reheat in an air fryer at 375 degrees for 3 to 5 minutes.
Mochiko Chicken
6
servings10
minutes20
minutes445
kcalThis incredible mochiko chicken is a true Hawaiian delicacy! It’s sweet, savory, crunchy, and an absolute delight.
Ingredients
1/4 cup granulated sugar
1/4 cup mochiko (sweet rice flour)
1/4 cup cornstarch
1/2 teaspoon salt
2 large eggs
1/2 cup sliced green onions
5 tablespoons shoyu soy sauce
2 tablespoons sesame seeds (optional)
4 cloves garlic, minced (or more to taste)
3 pounds boneless, skinless chicken thighs, cut into strips
2 cups vegetable oil for frying
Instructions
- In a medium bowl, combine the granulated sugar, mochiko, cornstarch, and salt. Mix well and set aside.
- In a separate bowl, whisk together the eggs, sliced green onions, shoyu soy sauce, sesame seeds (if using), and minced garlic until well combined.
- Gradually pour the wet ingredients into the dry ingredients. Whisk continuously to create a smooth, lump-free batter.
- Add the chicken strips to the batter, gently stirring to ensure each piece is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours. Overnight is best.
- When ready to cook, pour 1 1/2 inches of vegetable oil into a deep saucepan and heat over medium heat.
- Once the oil is hot, carefully add the marinated chicken strips in small batches. Be sure not to overcrowd the pan. Fry the chicken, turning occasionally, until it is golden brown and cooked through. (About 7 minutes.) The chicken’s internal temp should reach 165 degrees Fahrenheit on an instant-read thermometer.
- Remove the cooked chicken from the oil using a slotted spoon. Place it on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining chicken strips until all are cooked.
- Serve the mochiko chicken hot, garnished with additional sliced green onions and sesame seeds if desired. Enjoy!
Notes
- Make the batter smooth and lump-free before adding the chicken.
- Use a thermometer to monitor the oil temp (325 degrees) and to check the internal temp of the chicken (165 degrees).
- Don’t overcrowd the pan.
