Crispy Hawaiian Mochiko Chicken (Printable Version)

Juicy chicken marinated in sweet rice flour, fried until golden and irresistibly crisp with a savory-sweet Hawaiian flavor.

# What You 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

# Directions:

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 well combined.
02 - Add the chicken pieces to the marinade. Toss thoroughly to coat every piece evenly. Cover and refrigerate for at least 4 hours, or overnight for optimal flavor penetration.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat oil to 350°F, maintaining consistent temperature throughout frying.
04 - Remove chicken pieces from 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. Serve hot, garnished with extra green onions, sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The mochiko creates this incredible shatteringly crisp exterior that regular flour just can't achieve
  • The marinade does double duty, flavoring and coating the chicken in one step
  • These reheat surprisingly well in the oven, though they rarely last long enough to need reheating
02 -
  • The coating batter will look way too thick at first, but that's exactly right and will thin slightly as the chicken marinates
  • Cold chicken going into hot oil helps the coating adhere better, so don't let the chicken sit out before frying
  • Don't overcrowd the pan or the oil temperature will drop and you'll end up with soggy chicken instead of crispy perfection
03 -
  • Cut your chicken pieces uniformly so everything cooks at the same rate
  • Let the coated chicken come to room temperature for about 15 minutes before frying for even better results

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