📝 About This Recipe
A beloved staple of Hawaii’s plate lunch culture, Mochiko Chicken is the ultimate fusion of Japanese technique and tropical flair. This dish features succulent chicken thighs marinated in a sweet-savory soy ginger glaze, then coated in a unique batter of mochiko (sweet rice flour) which fries up into a distinctively chewy yet shatteringly crisp crust. It is the perfect balance of salty, sweet, and crunch that captures the spirit of Aloha in every bite.
🥗 Ingredients
The Chicken
- 2 pounds Boneless, skinless chicken thighs (cut into 1.5-inch bite-sized pieces)
The Signature Batter
- 1/2 cup Mochiko (Sweet Rice Flour) (Koda Farms brand is recommended)
- 1/2 cup Cornstarch (provides extra crunch)
- 1/4 cup Granulated sugar (for that classic local sweetness)
- 1/4 cup Soy sauce (Shoyu) (use Japanese style shoyu)
- 2 large Eggs (beaten)
- 3 cloves Garlic (minced or grated into a paste)
- 1 tablespoon Fresh ginger (finely grated)
- 2 tablespoons Green onions (finely chopped)
- 1/2 teaspoon Kosher salt
For Frying and Garnish
- 3 cups Neutral frying oil (Vegetable, canola, or peanut oil)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 stalk Fresh scallions (sliced thin on a bias)
👨🍳 Instructions
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1
Prepare the chicken by trimming any excess fat and cutting the thighs into uniform 1.5-inch chunks to ensure even cooking.
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2
In a large mixing bowl, whisk together the mochiko flour, cornstarch, sugar, and salt until well combined.
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3
Add the beaten eggs, soy sauce, minced garlic, and grated ginger to the dry ingredients. Whisk vigorously until a smooth, thick batter forms.
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4
Fold in the chopped green onions and the chicken pieces. Ensure every piece of chicken is thoroughly submerged and coated in the batter.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is preferred for maximum flavor penetration and tenderization.
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6
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes to take the chill off.
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7
Fill a heavy-bottomed skillet or Dutch oven with about 1 inch of oil. Heat over medium-high heat until it reaches 350°F (175°C).
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8
Give the chicken mixture one last stir to redistribute the batter. Using tongs, carefully drop chicken pieces into the hot oil one by one.
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9
Fry in small batches to avoid crowding the pan, which lowers the oil temperature and results in greasy chicken. Fry for 3-4 minutes per side.
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10
Look for a deep golden-brown color and a crisp exterior. Use an instant-read thermometer to ensure the internal temperature is 165°F (74°C).
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11
Remove the chicken with a slotted spoon or spider and drain on a wire rack set over a baking sheet. This keeps the bottom of the chicken from getting soggy.
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12
Garnish immediately with toasted sesame seeds and fresh sliced scallions while the chicken is still hot so they adhere to the surface.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy during the deep-frying process. Make sure your oil is at the correct temperature (350°F) before starting; if it's too low, the mochiko crust will absorb too much oil and become heavy. Do not skip the marinating time, as the sugar and soy sauce need time to break down the proteins and infuse the meat. If the batter feels too thin after marinating, you can sprinkle in an extra tablespoon of mochiko just before frying to reach a thick, paste-like consistency. Use a wire cooling rack rather than paper towels for draining to maintain the maximum crunch on all sides of the chicken.
🍽️ Serving Suggestions
Serve alongside two scoops of white calrose rice and a generous portion of Hawaiian-style macaroni salad for an authentic plate lunch experience. Pair with a side of pickled ginger (gari) or quick-pickled cucumbers to cut through the richness of the fried chicken. Drizzle with a little spicy mayo or a squeeze of fresh lemon juice for an extra pop of brightness. Enjoy with a cold Hawaiian fruit punch or a crisp Japanese lager to complement the sweet and savory flavor profile. Pack into a bento box for a picnic; this chicken is famous for tasting just as delicious at room temperature as it does hot.