Description
Mochiko Chicken is a popular Hawaiian-style fried chicken dish made by marinating bite-sized pieces of chicken in a sweet and savory mochiko (sweet rice flour) batter, then deep-frying until golden and crispy.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup mochiko (sweet rice flour)
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup green onions (chopped)
- 2 tablespoons mirin (or substitute with a bit of sugar and water)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (grated)
- 2 large eggs
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine mochiko, cornstarch, soy sauce, sugar, green onions, mirin, garlic, ginger, and eggs. Mix until smooth.
- Add chicken pieces to the marinade and stir to coat well. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry chicken in batches for 4-6 minutes or until golden brown and fully cooked through. Do not overcrowd the pan.
- Drain on a wire rack or paper towels and serve hot.
Notes
- For extra crispiness, double fry the chicken: fry once, let rest, then fry again briefly.
- Serve with rice and a side of macaroni salad for a classic Hawaiian plate lunch.
- You can substitute chicken thighs with chicken breast if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 135mg