Mochiko chicken is a beloved staple in Hawaiian homes and plate lunches, and it’s easy to see why it’s become a kitchen favorite across the globe. This recipe blends crispy, golden-brown chicken with a perfect balance of savory soy sauce, a hint of sweetness from sugar and mochiko (sweet rice flour), and the aromatic punch of garlic and green onions.
The result is a dish that’s both comforting and exciting—a true crowd-pleaser. One of the key reasons people search for this recipe is its satisfying crunch combined with juicy tenderness inside, plus its straightforward ingredients that you can find easily at home.
Mochiko flour creates a light, crispy coating that’s much less greasy than typical fried chicken batters, making it a slightly healthier indulgence.
This dish also carries a story—Mochiko chicken originated from Japanese immigrants in Hawaii, who adapted their traditional recipes to local tastes and ingredients. That cultural fusion brings a unique, rich depth to every bite.
Serving it alongside something crisp and creamy, like Popeyes Coleslaw, or refreshing your palate with a Baby Bellini Mocktail, balances the rich flavors perfectly.
This recipe is trending because it delivers deep, satisfying flavor with surprisingly simple techniques—perfect for busy weeknights or casual gatherings. Did you know that cooking with mochiko reduces oil absorption by up to 20%, making your fried food lighter?
Give this recipe a try, and share your twists—I’d love to hear how you make it your own!
Why This Recipe Steals My Heart (And Yours Will Too!)
- Crunch that wows every time: The balance between crispy outside and juicy inside makes dinners feel effortless yet impressive—perfect for busy nights.
- Light and guilt-free crispiness: Mochiko flour gives the chicken a delicate crunch without the heavy grease, which fits perfectly with mindful eating.
- Flavor that’s bold but balanced: The garlicky soy marinade packs a punch without overwhelming, keeping every bite fresh and exciting.
- Flexible and fun to tweak: I often boost the flavor with extra green onions or sprinkle sesame seeds for a little extra texture and nuttiness.
- A taste of Hawaiian culture: Cooking this recipe feels like sharing a warm, delicious piece of Hawaii’s rich culinary heritage with loved ones.
Hawaii Mochiko Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or fork
- Deep frying pan or wok
- Tongs or Slotted Spoon
- Paper towels (for draining)
- Plate or tray for resting chicken
Ingredients
- ¼ cup white sugar
- ¼ cup mochiko sweet rice flour
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 large eggs
- ½ cup sliced green onions
- 5 tablespoons soy sauce such as Aloha™ Shoyu
- 2 tablespoons sesame seeds Optional
- 4 cloves garlic minced, or more to taste
- 3 pounds skinless boneless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Instructions
- In a large bowl, whisk together mochiko flour, cornstarch, sugar, salt, eggs, green onions, soy sauce, garlic, and sesame seeds until smooth.
- Cut chicken thighs into strips and add them to the marinade, coating well. Let it sit for at least 10 minutes.
- Heat vegetable oil in a deep pan or wok over medium-high heat until hot.
- Fry chicken strips in batches until golden brown and cooked through, about 4-5 minutes per batch.
- Remove chicken and drain on paper towels to remove excess oil.
- Serve hot with your favorite sides like Popeyes Coleslaw or a refreshing Baby Bellini Mocktail.
Nutrition Info:
| Nutrition | Value |
| Calories | 316kcal |
| Carbohydrates | 14g |
| Protein | 28g |
| Fat | 16g |
| Sugar | 5g |
| Sodium | 669mg |
Flavor-Packed Variations You Haven’t Tried Yet!
- Swap chicken thighs for skinless chicken tenders if you want a leaner, quicker-cooking option that stays tender but slightly lighter in texture.
- Infuse the marinade with a splash of pineapple juice for a subtle tropical sweetness that enhances the Hawaiian vibe without overpowering the savory notes.
- Try mixing in a teaspoon of grated ginger to add a warm, zesty undertone that complements the garlic and soy sauce beautifully.
- For a gluten-free twist, substitute cornstarch with arrowroot powder—it crisps up just as well and keeps the coating light and delicate.
- Add a bit of crushed red pepper flakes or a dash of sriracha to the marinade if you like a gentle heat that balances the sweetness and savoriness.
- Finish with a sprinkle of toasted sesame seeds and finely chopped fresh cilantro or shiso leaves for an herbaceous brightness and a subtle nutty crunch.
These little tweaks can transform the dish, keeping it fresh and exciting every time you make it.
Quick Questions?
Q: Can I use chicken breasts instead of thighs?
Ans: Yes, but thighs stay juicier and more flavorful. If using breasts, don’t overcook to avoid dryness.
Q: Is mochiko flour the same as regular rice flour?
Ans: No, mochiko is sweet rice flour and gives a crispier texture, ideal for this recipe.
Q: Can I bake instead of fry?
Ans: You can bake for a healthier twist, but frying gives that signature crunch. Try a high-temp bake and turn halfway.
Q: Can I prepare the marinade ahead of time?
Ans: Absolutely! Marinate the chicken overnight for even more flavor depth.
Q: What’s a good dipping sauce for this chicken?
Ans: A simple mix of soy sauce, rice vinegar, and a touch of honey works beautifully.
