Easy Mochiko Chicken recipe brings crispy, flavorful Hawaiian-style chicken to your table. Perfect for dinner, appetizers, or a picnic. Ready in under an hour.
1lbchicken thighsboneless and skinless, cut into pieces
½cupMochikosweet rice flour
¼cupsoy sauce
¼cupsugar
2eggs
4green onionschopped
2clovesgarlicminced
1teaspoongrated 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.
Notes
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.