Hawaii Mochiko Chicken Recipe
Crispy, juicy Hawaii Mochiko Chicken delivers irresistible sweet-savory flavors with a light, crunchy coating made from mochiko flour. Perfectly balanced and simple, it’s a crowd-pleaser for any occasion.
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.
