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Hawaiian Style Mochiko Chicken Recipe

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★★★★★

4.9 from 69 reviews

This Hawaiian Style Mochiko Chicken recipe features tender chicken thighs marinated in a flavorful blend of mochiko flour, potato starch, shoyu, garlic, ginger, and sesame seeds, then fried to golden perfection. Served crispy on the outside and juicy inside, this dish is a beloved comfort food from Hawaii that combines savory, sweet, and umami flavors in every bite.

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes

Marinade

  • 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)

Instructions

  1. Prepare the Chicken: Cut the boneless skinless chicken thighs into approximately 1-inch sized cubes and set aside.
  2. Make the Marinade: In a large mixing bowl, combine potato starch, mochiko flour, shoyu, sugar, thinly sliced green onions, sesame seeds, minced garlic, minced ginger, salt, and beaten eggs. Whisk all ingredients together until well combined.
  3. Marinate the Chicken: Add the cubed chicken pieces into the marinade mixture. Stir thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to deepen the flavors and tenderize the chicken.
  4. Heat the Oil: In a large pan, heat oil to 325°F (about medium heat) for frying. Use enough oil to allow the chicken pieces to float and cook evenly.
  5. Fry the Chicken: Carefully place the marinated chicken pieces in the hot oil. Fry until each piece turns golden brown on all sides and is cooked through, ensuring the internal temperature reaches 165°F for food safety.
  6. Drain and Serve: Remove the cooked chicken from the oil using a slotted spoon and place it on a cooling rack set over a cookie sheet or on paper towels to absorb any excess oil. Serve hot and enjoy your crispy, delicious Mochiko Chicken!

Notes

  • Marinating overnight yields the best flavor and texture, but 4 hours is sufficient.
  • Maintain oil temperature to avoid greasy chicken; adjust heat as needed while frying.
  • Use a thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
  • Leftovers can be reheated in an oven or air fryer to maintain crispiness.

Keywords: Hawaiian Mochiko Chicken, Fried Chicken, Mochiko Flour Chicken, Hawaii Comfort Food, Crispy Chicken Thighs

Find it online: https://ricoloranz.com/hawaiian-style-mochiko-chicken-recipe/