Crispy Hawaiian Mochiko Chicken (Print View)

Golden, crispy chicken with sweet rice flour coating and Hawaiian-inspired flavors.

# What You Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

→ Marinade

02 - 1 cup mochiko (sweet rice flour)
03 - 1/2 cup cornstarch
04 - 1/2 cup soy sauce
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 4 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tbsp green onions, finely sliced
10 - 2 tbsp sesame oil
11 - 1 tsp kosher salt
12 - 1/2 tsp ground black pepper

→ For Frying

13 - Vegetable oil, for deep frying

→ Garnish (optional)

14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges

# How to Make It:

01 - In a large mixing bowl, whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor development.
03 - Fill a deep pot or large skillet with approximately 2 inches of vegetable oil. Heat the oil to 350°F, using a thermometer to verify temperature accuracy.
04 - Remove chicken pieces from the marinade, allowing excess to drip off. Fry in small batches, turning occasionally, until golden brown and cooked through, approximately 5–7 minutes per batch.
05 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken. Serve hot, garnished with additional green onions, sesame seeds, and lemon wedges if desired.

# Expert Tips:

01 -
  • The mochiko flour creates this shatteringly crisp exterior that stays crunchy even after the chicken cools down
  • Marinating overnight transforms every piece into flavor bombs that still taste amazing the next day
02 -
  • The coating needs that full marinating time to soften and adhere properly or it will slide right off in the oil
  • Patience with oil temperature makes all the difference between soggy coating and perfectly crisp chicken
03 -
  • Cut your chicken into uniformly sized pieces so everything finishes cooking at the same time
  • Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom crisp

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