Description
This Hawaiian Style Mochiko Chicken recipe features tender, marinated chicken thighs coated in a flavorful mochiko flour batter and fried to golden perfection. Infused with a blend of savory soy sauce, garlic, ginger, and green onions, this dish offers a crispy exterior with a juicy interior, perfect as a delicious appetizer or main course inspired by traditional Hawaiian comfort food.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- ¼ cup shoyu (soy sauce)
- ¼ cup granulated sugar
- ¼ cup green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon salt
- 2 eggs, beaten
Coating and Frying
- ¼ cup potato starch
- ¼ cup mochiko flour (sweet rice flour)
- Oil for frying (enough to heat to 325°F in a deep pan)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken thighs into approximately 1-inch cubes. Set the pieces aside while preparing the marinade.
- Make the Marinade: In a large mixing bowl, combine the potato starch, mochiko flour, shoyu, granulated sugar, thinly sliced green onions, sesame seeds, minced garlic, minced ginger, salt, and beaten eggs. Whisk all the ingredients together thoroughly until well blended into a thick marinade mixture.
- Marinate the Chicken: Add the cubed chicken pieces into the marinade bowl. Stir well to coat each piece evenly with the marinade mixture. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the chicken and for the coating to develop.
- Prepare for Frying: When ready to cook, heat enough oil in a large deep pan or skillet to reach 325°F. This temperature ensures the chicken cooks through without burning the coating.
- Fry the Mochiko Chicken: Carefully place the marinated chicken pieces into the hot oil. Fry the chicken until it turns golden brown on all sides and reaches an internal temperature of 165°F, ensuring it’s fully cooked inside. This usually takes several minutes per batch depending on the size of your pan and amount of chicken.
- Drain Excess Oil: Remove the fried chicken from the oil using a slotted spoon or tongs. Place the cooked pieces on a cooling rack set over a cookie sheet or on paper towels to let excess oil drain off, keeping the chicken crispy.
- Serve and Enjoy: Serve the Hawaiian Mochiko Chicken hot as a tempting appetizer, snack, or part of a larger meal. Enjoy the delicious crispy exterior and juicy, flavorful interior!
Notes
- For best flavor, marinate the chicken overnight; it enhances the seasoning and texture.
- Maintain oil temperature at 325°F for even cooking and to avoid greasy chicken.
- If you don’t have mochiko flour, sweet rice flour or a combination with cornstarch can be used as a substitute.
- Use a thermometer to check chicken’s internal temperature to ensure it’s fully cooked.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian
