Mochiko Chicken
Crispy, golden, and bursting with savory-sweet flavors, Mochiko Chicken is a Hawaiian favorite that combines bold Asian-inspired ingredients with a signature crunch. This dish features tender, bite-sized pieces of marinated chicken thighs coated in a luscious mix of mochiko (sweet rice flour), soy sauce, garlic, and a hint of sesame oil. After absorbing the marinade’s rich flavors overnight, the chicken is fried to perfection, delivering a delightful balance of crispy coating and juicy interior. Ideal as an appetizer, snack, or main course, this crowd-pleasing recipe is best served hot alongside steamed rice and a refreshing side salad. Perfect for weeknight dinners or festive gatherings, Mochiko Chicken is a must-try for lovers of flavor-packed, fried delights.
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Recipe Information
Ingredients
- 2 lbs Chicken thighs, boneless and skinless
- 1 cup Mochiko (sweet rice flour)
- 1 cup Cornstarch
- 0.5 cup Soy sauce
- 0.5 cup Sugar
- 3 stalks Green onions, finely chopped
- 4 cloves Garlic, minced
- 2 large Eggs
- 1 tablespoon Sesame oil
- 3 cups Vegetable oil (for frying)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces, roughly 2 inches each.
In a large mixing bowl, whisk together mochiko, cornstarch, soy sauce, sugar, green onions, minced garlic, eggs, sesame oil, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for best flavor.
Heat the vegetable oil in a deep skillet or large frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Remove the chicken from the marinade, allowing excess marinade to drip off. Do not discard the marinade as it forms the crispy coating.
Carefully fry the chicken in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F or 74°C).
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Serve hot as an appetizer or main dish, paired with rice and a side salad for a complete meal.
Nutrition Facts
Calories |
9455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 834.4 g | 1070% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 102.1 g | ||
| Protein | 269.7 g | 539% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2991 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.
