Mochiko chicken is a super tasty dish that comes from Hawaii. It's chicken pieces coated in a special batter made with mochiko flour, which is a sweet rice flour. This gives the chicken a crispy outside and keeps it super juicy inside. What's awesome about this recipe is that you mix the chicken with soy sauce, sugar, green onions, and a few other ingredients, then let it soak up all those flavors before frying it.
It's a hit at parties, family dinners, or just when you want something delicious and a bit different from regular fried chicken. Plus, it's easy to make, even if you're not a pro in the kitchen.
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Why This Recipe Works
This Mochiko chicken recipe is a winner for many reasons. First off, the sweet rice flour creates a coating that's uniquely crispy and slightly sweet, which is a delightful change from your typical fried chicken. The soy sauce and sugar in the marinade add a perfect balance of savory and sweet, making each bite irresistibly flavorful. The best part? This chicken stays crispy on the outside and incredibly tender and juicy on the inside, thanks to the mochiko batter. It's a fantastic way to enjoy chicken that stands out from the usual flavors we're all used to.
Moreover, the flexibility of this recipe is a big plus. You can tweak the marinade to suit your taste, making it sweeter or more savory, depending on your preference. It's also easy to serve in various ways, whether as a main dish with rice and veggies, sliced up in a wrap, or as bite-sized pieces for an appetizer. This versatility means Mochiko chicken can easily fit into any meal plan or occasion. And because it marries well with a range of sides and sauces, it's a great recipe to experiment with. Once you try it, you'll see why this dish is a beloved favorite and why it deserves a spot in your cooking repertoire.
Ingredients
Mochiko (Sweet Rice Flour) - Gives the chicken a unique, crispy texture. Substitute with cornstarch or potato starch for a different but still crispy coating.
Soy Sauce - Adds a rich, umami flavor. Tamari can be used for a gluten-free option.
Chicken Thighs - Used for their juiciness and flavor. Chicken breasts can be substituted if preferred, but may be less moist.
Green Onions - Provides a fresh, slightly sharp taste. Chives can be a subtle substitute.
Eggs - Help to bind the batter to the chicken. For an egg-free version, you can try using a flaxseed meal mixture.
Tips
- Marinate the chicken for at least 4 hours, or overnight, to ensure deep flavor.
- Ensure the oil is hot enough before frying to get a crispy exterior.
- Don't overcrowd the frying pan to maintain a consistent oil temperature.
- Let the chicken rest on a wire rack after frying to keep the coating crispy.
- Adjust the amount of sugar in the marinade to taste, depending on how sweet you like it.
How to Serve
Mochiko chicken is a beloved Hawaiian dish known for its crispy exterior and tender, flavorful interior. This delicious meal can easily be the centerpiece of a casual dinner, a picnic, or a party appetizer. It pairs wonderfully with a variety of sides and can be adapted to different meals.
- With Rice and Mac Salad: Serve it the traditional Hawaiian plate lunch way, with steamed white rice and a scoop of macaroni salad.
- As an Appetizer: Cut the chicken into smaller pieces before marinating and frying, then serve with toothpicks and a side of spicy mayo or sweet chili sauce for dipping.
- In a Wrap: For a lighter option, wrap the chicken in lettuce leaves and add some sliced cucumber, carrots, and a drizzle of hoisin sauce.
More Chicken Recipes
Instant Pot Chicken Tikka Masala
Instant Pot Chinese Chicken Rice
Mochiko Chicken
Ingredients
- 1 lb chicken thighs boneless and skinless, cut into pieces
- ½ cup Mochiko sweet rice flour
- ¼ cup soy sauce
- ¼ cup sugar
- 2 eggs
- 4 green onions chopped
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- Oil for frying
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together Mochiko, soy sauce, sugar, eggs, green onions, garlic, and ginger. Season the chicken pieces with salt and pepper, then add them to the bowl. Stir until the chicken is well coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- Heat oil in a deep fryer or large frying pan to 350°F (175°C).
- Fry the chicken pieces in batches, being careful not to overcrowd the pan, until they are golden brown and cooked through, about 3-5 minutes per side.
- Transfer the cooked chicken to a wire rack to drain excess oil and maintain crispiness.
- Serve hot, with your choice of sides or dipping sauces.
Nutrition
Notes
• Ensure the oil is hot enough before frying to get a crispy exterior.
• Don't overcrowd the frying pan to maintain a consistent oil temperature.
• Let the chicken rest on a wire rack after frying to keep the coating crispy.
• Adjust the amount of sugar in the marinade to taste, depending on how sweet you like it.