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.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Cut the boneless, skinless chicken thighs into bite-sized pieces, roughly 2 inches each.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove the chicken from the marinade, allowing excess marinade to drip off. Do not discard the marinade as it forms the crispy coating.

Step 6

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).

Step 7

Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Step 8

Serve hot as an appetizer or main dish, paired with rice and a side salad for a complete meal.

Nutrition Facts

Serving size	2211.8 grams (2211.8g)

Amount per serving	% Daily Value*
Calories	9455

Total Fat 834.40g	1070%
Saturated Fat 133.90g	670%
Polyunsaturated Fat 6.00g
Cholesterol 1506mg	502%
Sodium 7924mg	345%
Total Carbohydrate 275.30g	100%
Dietary Fiber 4.80g	17%
Total Sugars 102.10g
Protein 269.70g	539%

Vitamin D 82IU	410%
Calcium 286mg	22%
Iron 14mg	77%
Potassium 2991mg	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.

Source of Calories

Fat: 77.5%

Protein: 11.1%

Carbs: 11.4%