Crispy Hawaiian Mochiko Chicken (Printable Version)

Golden, crispy Hawaiian-style chicken featuring juicy marinated thighs in sweet rice flour coating.

# What You Need:

→ For the 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

# How to Make It:

01 - Whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper in a large mixing bowl until smooth and fully combined.
02 - Add chicken pieces to the marinade, tossing thoroughly to coat each piece evenly. Cover bowl and refrigerate for at least 4 hours, or overnight for optimal flavor penetration.
03 - Pour vegetable oil into a deep pot or large skillet to a depth of approximately 2 inches. Heat to 350°F, maintaining temperature throughout frying process.
04 - Remove chicken from marinade, allowing excess coating 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 paper towel-lined plate to drain excess oil. Repeat frying process with remaining chicken. Serve hot, garnished with additional green onions, sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The mochiko flour creates a unique crunch that regular flour just cant achieve, staying impossibly crisp even after the chicken cools down
  • Marinating the chicken directly in the coating means every bite is seasoned through and through, not just on the surface
  • This is the kind of dish that disappears from the platter first at parties, with people inevitably asking for the recipe
02 -
  • Don't skip the marinating time, the chicken needs those hours to absorb flavor and for the coating to really adhere to the meat
  • If your oil is too hot the outside will burn before the inside cooks, but if it's too low you'll end up with soggy greasy chicken
  • The coating thickens as it sits in the refrigerator, which is exactly what you want for that perfect crunch
03 -
  • Pat the chicken pieces semi-dry with paper towels after removing from the marinade, this helps the coating adhere better and prevents splattering
  • Don't overcrowd the pan, fry in batches and keep cooked pieces warm in a 200 degree oven while you finish the rest

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