Hawaiian Mochi Fried Chicken
Get ready to elevate your fried chicken game with this Hawaiian Mochi Fried Chicken recipe, a tantalizing twist on the classic comfort food. Juicy, bite-sized pieces of marinated boneless chicken thighs are infused with the rich flavors of soy sauce, mirin, garlic, and ginger before being coated in a unique blend of glutinous rice flour and cornstarch for an irresistibly crispy, chewy texture. Fried to golden perfection and garnished with vibrant green onions and nutty sesame seeds, this dish delivers a perfect balance of savory, sweet, and umami flavors. Ideal as a main course or party appetizer, serve it hot alongside steamed rice or your favorite dipping sauce for a mouthwatering Hawaiian-inspired feast.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 0.5 cups Soy sauce
- 0.25 cups Mirin (sweet rice wine)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Brown sugar
- 1 tablespoon Sesame oil
- 2 large Eggs
- 1.5 cups Glutinous rice flour (mochi flour)
- 0.5 cups Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Neutral oil (for frying, such as vegetable oil)
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 2 inches in size, and set aside.
In a large mixing bowl, prepare the marinade by combining soy sauce, mirin, minced garlic, grated ginger, brown sugar, and sesame oil. Whisk until the sugar dissolves.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
In a large bowl, whisk the eggs. In another shallow dish, combine glutinous rice flour, cornstarch, salt, and black pepper to create the dry coating mix.
Heat the neutral oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature.
Remove the marinated chicken from the fridge. Dip each piece in the beaten eggs, then dredge in the glutinous rice flour mixture, pressing gently to coat evenly.
Carefully place the coated chicken pieces in the hot oil in small batches, avoiding overcrowding. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through.
Use a slotted spoon to remove the chicken and transfer it to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Garnish the fried chicken with sliced green onions and sesame seeds before serving. Serve hot with your favorite dipping sauce or over steamed rice for a complete meal.
Nutrition Facts
Calories |
11672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1076.5 g | 1380% | |
| Saturated Fat | 165.9 g | 830% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7886 mg | 343% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 45.7 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
