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Mochiko chicken over a bed of white rice in a dark shallow bowl.

Mochiko Chicken

5 (1 rating)
Created by Shinee D.
Servings 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Hawaiian style mochiko chicken features tender bites of golden brown, crispy fried chicken thighs! Chicken thighs are marinated overnight, then coated in mochiko, & fried until crunchy.

Equipment

  • Large bowls
  • measuring cups & spoons
  • Heavy-bottomed pot or dutch oven

Ingredients
  

For marinade:

  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon ginger garlic paste
  • ¼ cup mochiko flour Note 1
  • 1 tablespoon cornstarch
  • ½ teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken thighs cut into pieces, Note 2

For dredge:

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon ground black pepper
  • 1 teaspoon table salt
  • oil for frying

Instructions
 

To marinade:

  • In a large bowl, combine egg, soy sauce, sriracha, ginger garlic paste, cornstarch, mochiko flour, salt and pepper. Whisk thoroughly until smooth.
  • Add chicken into the marinade and mix well. Cover and let it rest in the refrigerator for at least 8 hours.

To coat:

  • In a large bowl, combine flour, cornstarch, salt and pepper.
  • Drop the marinated chicken pieces and toss them in the dredge, coating them thoroughly.

To fry:

  • In a large deep skillet (or Dutch oven), heat oil (at least 1-inch deep) until shimmering over medium high heat.
  • Carefully add the chicken pieces in a single layer without touching each other and cook until golden brown and crisp, about 5 minutes.
  • Using a pair of kitchen tongs, flip each chicken and cook another 5 minutes or so, or until internal temperature reaches 165°F.
  • Transfer the cooked chicken onto a wire rack, lined with paper towel. And repeat with the remaining chicken pieces.
  • Serve Mochiko chicken with white steamed rice and vegetables of your choice.

Notes

Note 1: Don't swap mochiko flour with regular rice flour. It's not the same ingredient, and the recipe won't come out right. Find mochiko flour at your local Asian grocery store, or online.
Note 2: Boneless, skinless chicken breasts can be used in place of chicken thighs. 
Storing Tips:
- Store leftover mochiko chicken in an airtight container in the refrigerator for up to 4 days.
- To reheat, place the chicken onto a wire rack placed on top of a sheet pan. Place the sheet pan into a 375°F oven until hot and crispy - about 10 to 12 minutes.
- You can also freeze mochiko chicken. To reheat, place frozen mochiko chicken in an air fryer basket in a single layer and cook at 375°F for about 7-10 minutes, or until fully thawed and crispy.

Nutrition

Calories: 434kcalCarbohydrates: 38gProtein: 23gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 152mgSodium: 1316mgPotassium: 300mgFiber: 1gSugar: 0.2gVitamin A: 159IUVitamin C: 2mgCalcium: 25mgIron: 2mg

* Disclaimer: All nutrition information are estimates only.