Mochiko Chicken

4.73 from 33 votes

Chicken Mochiko is a Hawaiian fried chicken dish. Delicious bite-size pieces of tender chicken are coated in a marinade made of Mochiko Flour (sweet rice flour) and flavorful seasonings, then dredged in flour and seasonings, and deep fried.

Course Main Dish Recipes

Cuisine Hawaiian, Japanese

Keyword hawaiian chicken nuggets, mochiko chicken

Prep Time 10

Cook Time 10

Additional Time 2

Total Time 2 20

Servings servings

Calories 263kcal

Author Robin Donovan

Ingredients

For the chicken and marinade

1 pound skinless boneless chicken thighs, cut into bite size pieces
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 tablespoon sriracha
1 tablespoon ginger garlic paste
1 tablespoon cornstarch
¼ cup Mochiko flour
1 large egg
Oil for frying

For the dredge mixture

½ cup all-purpose flour
½ cup cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

Instructions

In a medium bowl combine soy sauce, black pepper powder, salt, sriracha, ginger garlic paste, corn starch, mochiko flour, and egg. Whisk thoroughly until combined.
Add chicken to the marinade and mix well. Cover and let it rest in the refrigerator for at least 2 hours, ideally 8 hours.
In a large bowl, make the dredge mixture by combining the all-purpose flour, cornstarch, pepper, and salt. Drop the marinated chicken pieces and toss them in the dredge, coating them thoroughly.
In a heavy, high-sided pan, heat about 4 inches of oil over medium-high heat until it shimmers.
Drop the chicken pieces into the hot oil and fry them until they are crisp, golden brown, and cooked through. Once done, transfer the fried chicken onto a plate.
Serve immediately.

Notes

1. Mochiko flour is also called glutinous rice flour or sweet rice flour. Don’t substitute another type of flour or even another type of rice flour as the recipe won’t work properly.

2. You can substitute any chili paste for the sriracha.

3. You can substitute half-and-half fresh minced ginger and fresh minced garlic for the ginger garlic paste.

4. Garnish your Mochiko Chicken with furikake, Shichimi Togarashi, flaky sea salt, freshly ground black pepper, sliced red chile peppers, sliced green onions, or lemon or lime wedges.

5. You can store the Mochiko Fried Chicken in an airtight container in the refrigerator for up to 4 days.

Nutrition