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Hawaiian style mochiko chicken: bite sized pieces of chicken marinated in a sweet and salty sauce and fried to the perfect crispy crunch. One of Hawai’i’s favorite fried chicken recipes and definitely one you have to try.

Mochiko chicken is the Hawaiian style fried chicken and one of my favorite ways to make chicken. I mean what’s better than deep fried chicken?

Mochiko is a Japanese rice flour popular in Hawai’i. It is a glutinous rice flour that can be used to make all types of sweet and savory dishes like mochi, poi mochi, mochi waffles, or ozoni.

Mochiko chicken ingredients?

• 2 pounds boneless skinless chicken thighs
• 1/4 cup potato starch
• 1/4 cup mochiko flour
• 1/4 cup shoyu
• 1/4 cup granulated sugar
• 1/4 cup green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, minced
• 1/2 teaspoon salt
• 2 eggs, beaten

Mochiko flour is gluten free. The term glutinous is used to describe the sticky consistency when cooked. To keep this recipe completely gluten free sub out the shoyu for tamari (gluten free soy sauce).

What is the temperature of cooked chicken?

165F. You can check out the FDA’s guidelines here to see the suggested temperature of cooked foods.

How long does it take to fry mochiko chicken?

Just about 10 minutes.

What goes well with mochiko chicken?

Of course sticky, steamed white rice. You can also serve it alongside macaroni salad, potato mac salad, mashed potatoes, or french fries.

What kind of sauces go well with this?

I like to eat it just like this, but If you like it spicy you can add a mixture of kochujang and mayo or sriracha and mayo.

Can you air fry this recipe?

The air fryer is great for so many things, however it does not work well for a wet dredge like the one used in this recipe.

How to make Hawaiian style mochiko chicken?

Cut the chicken thighs in to about 1 inch size cubes and set aside.

In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.

Add cubed chicken to the sauce mixture. Stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or overnight.

In a large pan heat oil of choice to 325F. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F).

Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.

ENJOY!

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