Name: Hawaiian Style Mochiko Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: Hawaiian
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes; 1/4 cup potato starch; 1/4 cup mochiko flour (sweet rice flour); 1/4 cup shoyu (soy sauce); 1/4 cup granulated sugar; 1/4 cup green onions, thinly sliced; 1 tablespoon sesame seeds; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1/2 teaspoon salt; 2 eggs, beaten; Oil for frying (vegetable or canola oil recommended)

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Introduction

Hawaiian Style Mochiko Chicken is a beloved island favorite known for its crispy, flavorful crust and tender, juicy interior. This recipe combines a unique mochiko flour marinade with classic Asian ingredients, creating a deliciously addictive fried chicken that’s perfect for any meal.

The dish shows a single white plate on a white marbled surface, filled with a base layer of fluffy white rice spread evenly across the plate. On top of the rice, there are four pieces of golden brown fried chicken, each piece crispy with a rough textured coating and slightly darker brown spots from frying. Small pieces of green onion are sprinkled lightly over the chicken and rice, adding a touch of color contrast. In the background, a white napkin with black stripes is softly folded. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs
1/4 cup potato starch
1/4 cup mochiko flour
1/4 cup shoyu (soy sauce)
1/4 cup granulated sugar
1/4 cup green onions, thinly sliced
1 tablespoon sesame seeds
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon salt
2 eggs, beaten
Oil for frying

Instructions

Step 1: Cut the chicken thighs into roughly 1-inch cubes and set aside.
Step 2: In a large mixing bowl, whisk together the potato starch, mochiko flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and beaten eggs until well combined.
Step 3: Add the cubed chicken to the marinade and stir to coat all pieces evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 4: Heat oil in a large pan to 325°F (160°C). Carefully add the marinated chicken pieces and fry until golden brown on both sides and cooked through, reaching an internal temperature of 165°F (74°C).
Step 5: Remove the fried chicken from the oil and drain on a cooling rack or paper towels to remove excess oil.
Step 6: Serve hot and enjoy your crispy, flavorful Hawaiian Mochiko Chicken!

Tips & Variations

For extra crispiness, double fry the chicken by frying once until lightly golden, resting for a few minutes, then frying again until deeply golden and crisp.
You can substitute shoyu with tamari for a gluten-free option.
Add a squeeze of fresh lemon juice or drizzle with a spicy mayo to enhance the flavor.
Use a thermometer to monitor oil temperature and maintain 325°F for the best frying results.

Storage

Store leftover Mochiko Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

A white plate on a white marbled surface holds a pile of crispy fried chicken pieces. The chicken is golden brown with darker brown crunchy spots and has small flecks of green herbs scattered throughout. The unevenly shaped pieces appear well-cooked with a rough texture, and they sit on a white paper towel that absorbs excess oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may result in slightly drier meat. Marinating longer and careful frying can help keep it tender.

What is mochiko flour?

Mochiko flour is a sweet rice flour commonly used in Japanese and Hawaiian cooking. It helps create a light, crispy coating when frying.