Crispy Hawaiian Mochiko Chicken (Print version)
Golden fried chicken with mochiko coating, offering crispy texture and tropical flavors
# 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 (optional)
14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges
# Method:
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.
02 - Add the chicken pieces to the marinade. Toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat oil to 350°F.
04 - Remove chicken pieces from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through (about 5–7 minutes per batch).
05 - Transfer fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken. Serve hot, garnished with extra green onions, sesame seeds, and lemon wedges if desired.
# Expert advice:
01 -
- The mochiko coating creates this shatter-crisp texture that stays crunchy way longer than regular flour breading
- Marinating the chicken directly in the batter means every bite is seasoned through and through, not just on the surface
02 -
- The overnight marinating time is not optional, it is what transforms this from good to incredible
- Do not overcrowd the pan or your oil temperature will drop and the chicken will turn out greasy
03 -
- Double frying creates next-level crunch, fry once until pale gold, let rest, then fry again until deep golden
- Use tamari instead of soy sauce to keep it gluten free