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.
Other great local and Hawaiian recipes
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!
Mochiko Chicken
Equipment
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” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.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 teaspoon ginger minced
- 1/2 teaspoon salt
- 2 eggs beaten
- oil for frying
Instructions
- 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!
Notes
Nutrition
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Aloha Rellle! Mahalo for sharing your recipe, my family loved it! Prepped the meat Sunday night and then when I came home from work Monday I was able to workout and then fry up the chicken for dinner. It was so Ono. We served with a side of fresh Aloha tofu. My other half came home from work on Tuesday and warmed up what ever was left to eat 🙂 Mahalo again.
Aloha Tehani. Mahalo for sharing. So happy you guys enjoyed it.
Could this be done in an air fryer?
Aloha Dawn. Wet dredges like mochiko chicken don’t do so well in the air fryer.
This was great and we couldn’t stop eating it! I appreciate being able to find a recipe from someone local which can be difficult sometimes when looking things up online. Can’t wait to make it again!
Could this be baked in the oven instead of fried? If so, at what temp and for how long?
Aloha Verna. I’ve never tried baking it. If you try it let me know. Mahalo!