There’s a certain joy in biting into a piece of fried chicken that’s crispy on the outside and juicy on the inside. One day, while rummaging through my pantry in search of a quick dinner solution, I stumbled upon mochiko flour—a delightful ingredient that’s often overlooked. This happy discovery led me to create my version of Mochiko Chicken, a Hawaiian fried chicken that’s not just a meal, but an experience.
As the ingredients meld together, the fragrance of garlic and ginger will fill your kitchen, making it impossible to resist. The best part? This dish requires minimal effort while delivering maximum flavor, making it perfect for those who crave homemade goodness without the stress. Paired with steamed rice, creamy Hawaiian macaroni salad, and a refreshing crunch from shredded cabbage, this is comfort food that can turn any ordinary dinner into a celebration. So, let’s dive into this delightful recipe that’s destined to impress and satisfy!
Why is Mochiko Chicken a must-try?
Irresistible Crunch: Each bite boasts a crispy exterior thanks to the unique mochiko flour batter.
Flavor Explosion: The garlic, ginger, and soy sauce come together for a flavor profile that will keep you coming back for more.
Quick & Easy: This dish is a breeze to prepare, making it a great option for busy weeknights.
Versatile Pairing: Serve it alongside steamed rice and Hawaiian macaroni salad for a delightful meal.
Crowd-Pleaser: Perfect for family dinners or gatherings, this dish is sure to impress guests and satisfy picky eaters alike!
Mochiko Chicken Ingredients
• Gather everything you need for this delicious dish!
For the Batter
• 1 large egg – a binding agent that helps the batter adhere to the chicken.
• 2 tablespoons soy sauce – adds a savory umami kick to the flavor.
• 3 tablespoons mochiko flour – gives that signature crispy texture unique to Mochiko Chicken.
• 3 tablespoons cornstarch – enhances the crunchiness of the batter.
• 2 tablespoons granulated sugar – balances the savory notes and enhances browning.
• Pinch salt – enhances all the flavors in the batter.
• 2 green onions finely chopped – adds a fresh, mild onion flavor.
• 1 clove garlic minced – brings a robust aroma and flavor profile.
• 1/2 teaspoon grated ginger – adds warmth and spice to the batter.
For the Chicken
• 1 pound boneless, skinless chicken thighs – ideal for their tenderness and flavor which holds up well when fried.
For Cooking and Serving
• Vegetable oil for frying – ensures the chicken gets that perfect golden crust.
• Thinly sliced green onions for garnish – adds freshness and a beautiful pop of color.
• Sesame seeds for garnish, optional – provides a nuttiness and a delightful crunch.
• Steamed white rice – a classic accompaniment that complements the flavors beautifully.
• Hawaiian macaroni salad – offers a creamy and sweet contrast that pairs wonderfully.
• Shredded cabbage – adds a refreshing crunch to balance the richness of the chicken.
How to Make Mochiko Chicken
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Mix the Batter: In a large bowl, combine the egg, soy sauce, mochiko flour, cornstarch, sugar, salt, green onions, garlic, and ginger. Whisk until the mixture is smooth and forms a thick batter.
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Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Gently coat each piece with the batter, ensuring it’s well-covered for a tasty crunch.
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Heat the Oil: Pour vegetable oil into a pan, filling it enough to submerge the chicken pieces. Heat the oil over medium heat until it shimmers, indicating it’s hot and ready for frying.
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Fry Until Golden: Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 5-6 minutes or until they’re golden brown and cooked through.
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Drain Excess Oil: Using a slotted spoon, remove the fried chicken from the oil and place it on paper towels. This will help absorb any excess oil and keep the chicken crispy.
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Serve With Love: Plate your Mochiko Chicken alongside steamed white rice, Hawaiian macaroni salad, and shredded cabbage. Garnish with sliced green onions and sesame seeds for that extra touch!
Optional: Drizzle with your favorite sauce for added flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Mochiko Chicken?
Elevate your dining experience with delightful side dishes and drinks that complement the succulent flavors of this Hawaiian fried chicken.
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Steamed White Rice:
The fluffy rice perfectly soaks up the savory juices, balancing the dish’s flavors and offering a comforting base. -
Hawaiian Macaroni Salad:
Creamy and slightly sweet, this salad provides a refreshing contrast with its cool texture that beautifully offsets the fried chicken’s crunch. -
Shredded Cabbage:
The crispness adds a refreshing crunch to your meal, while its mild flavor allows the chicken to shine without overwhelming the palate. -
Tropical Fruit Salsa:
A vibrant mix of pineapple and mango brings a sweet burst of freshness that pairs wonderfully with the savory notes of Mochiko Chicken. -
Garlic Butter Corn on the Cob:
Sweet and tender corn drizzled with garlic butter enhances the Hawaiian aesthetic, making each bite feel like a sunny beach day. -
Coconut Rice:
The hint of coconut in the rice adds a tropical flair, offering a delightful contrast to the rich fried chicken. -
Pineapple Ginger Smoothie:
Sip on this refreshing drink that highlights tropical flavors, beautifully complementing the savory elements of the chicken. -
Chocolate Haupia Pie:
Finish your meal with this creamy, coconut-infused dessert. Its rich chocolate layer provides a decadent finale after savoring the fried chicken.
Mochiko Chicken Variations
Feel free to give your Mochiko Chicken a personal twist with these fun and delicious options!
- Gluten-Free: Substitute traditional soy sauce with tamari and replace mochiko flour with gluten-free all-purpose flour.
- Spicy Kick: Add 1-2 teaspoons of sriracha or your favorite hot sauce into the batter for a zesty flavor explosion.
- Citrus Zing: Incorporate the zest of one lemon or lime into the batter for a refreshing, tangy boost.
- Herb Infusion: Mix in freshly chopped cilantro or basil to the batter for an aromatic and flavorful twist.
- Coconut Flavor: Replace some of the cornstarch with coconut flour to give a subtle tropical taste that complements the dish beautifully.
- Nutty Crunch: Add finely chopped nuts like cashews or almonds to the batter for unexpected texture and richness.
- Crispy Breading: After battering the chicken, dip it in panko breadcrumbs before frying for an extra crunchy layer.
- Sweet & Spicy: Drizzle honey or a sweet chili sauce over the cooked chicken to elevate the flavors for a delightful contrast!
Expert Tips for Mochiko Chicken
- Perfect Batter Consistency: Ensure your batter is thick enough to adhere to the chicken, which is key for achieving that crispy texture.
- Mind the Oil Temperature: Keep the oil at medium heat to avoid undercooked chicken or burnt batter. If it’s too hot, the outside will burn while the inside remains raw.
- Avoid Overcrowding: Fry the chicken in batches to prevent steaming. Overcrowding cools the oil and results in soggy chicken instead of crispy Mochiko Chicken.
- Resting Period: Let the fried chicken rest on paper towels for a few minutes to absorb excess oil, keeping it crispy without being greasy.
- Garnish Wisely: Add sliced green onions and sesame seeds right before serving for the best presentation and fresh flavor burst!
How to Store and Freeze Mochiko Chicken
Fridge: Store leftover Mochiko Chicken in an airtight container for up to 3 days to maintain its flavor and texture.
Freezer: For longer storage, freeze the chicken in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 2 months.
Reheating: When ready to enjoy, reheat in a hot oven at 375°F (190°C) for about 10-15 minutes to restore that crispy exterior, or use an air fryer for best results.
Keep it Crisp: Avoid microwaving, as this can make the chicken soggy. Instead, aim for methods that enhance the crunch!
Make Ahead Options
Mochiko Chicken is an excellent choice for meal prep, allowing you to enjoy delicious homemade food with less hassle on busy weeknights! You can prepare the batter and marinate the chicken pieces up to 24 hours in advance; simply whisk together the egg, soy sauce, mochiko flour, cornstarch, sugar, salt, green onions, garlic, and ginger, and coat the chicken. Store the batter-coated chicken in an airtight container in the refrigerator—this will help the flavors meld beautifully while preventing the batter from becoming soggy. When you’re ready to serve, just heat the oil and fry the chicken until golden brown, resulting in that irresistible crunch that makes Mochiko Chicken a family favorite!
Mochiko Chicken Recipe FAQs
What type of mochiko flour should I use?
Absolutely! When choosing mochiko flour, make sure to select “sweet rice flour,” as it’s a staple in many Asian dishes and key to achieving that signature chewy and crunchy texture in Mochiko Chicken. Regular rice flour won’t yield the same crispy results.
How should I store leftover Mochiko Chicken?
Very simple! Store any leftover Mochiko Chicken in an airtight container in the fridge for up to 3 days. To keep it crispy, place it in a shallow dish lined with paper towels before sealing the container. This helps to absorb excess moisture and maintain that delightful crunch!
Can I freeze Mochiko Chicken?
Of course! To freeze, first, allow the fried chicken to cool completely. Then, lay the pieces in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the chicken to a freezer-safe bag or container and store for up to 2 months. When you’re ready to eat, you can reheat it in an oven or air fryer to restore its crispy texture.
What should I do if the batter is too thin?
If your batter turns out too thin, don’t worry! Simply add a little more mochiko flour or cornstarch, mixing gradually until you achieve the desired thick and smooth consistency. You want it thick enough to coat the chicken well, ensuring that perfect crunch. Remember, practice makes perfect!
Are there any dietary considerations for Mochiko Chicken?
Absolutely, it’s key to be mindful of dietary needs! This Mochiko Chicken is not gluten-free due to the soy sauce, but you can easily substitute it with a gluten-free alternative. Also, if you have allergies to any of the ingredients like eggs or sesame seeds, you can opt for egg replacer and skip the seeds to make it safe for your needs. Always check labels to ensure all ingredients align with specific dietary restrictions.
How can I ensure the chicken stays crispy after frying?
To guarantee that your Mochiko Chicken remains crispy, let it rest briefly on paper towels after frying to absorb excess oil. Also, avoid overlapping the chicken while storing, as this could lead to sogginess. And remember, reheat in the oven or air fryer rather than the microwave for the best texture!
Crispy Mochiko Chicken: Your Flavorful Hawaiian Delight
Ingredients
Equipment
Method
- Mix the Batter: In a large bowl, combine the egg, soy sauce, mochiko flour, cornstarch, sugar, salt, green onions, garlic, and ginger. Whisk until the mixture is smooth and forms a thick batter.
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Gently coat each piece with the batter, ensuring it's well-covered for a tasty crunch.
- Heat the Oil: Pour vegetable oil into a pan, filling it enough to submerge the chicken pieces. Heat the oil over medium heat until it shimmers, indicating it’s hot and ready for frying.
- Fry Until Golden: Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 5-6 minutes or until they're golden brown and cooked through.
- Drain Excess Oil: Using a slotted spoon, remove the fried chicken from the oil and place it on paper towels. This will help absorb any excess oil and keep the chicken crispy.
- Serve With Love: Plate your Mochiko Chicken alongside steamed white rice, Hawaiian macaroni salad, and shredded cabbage. Garnish with sliced green onions and sesame seeds for that extra touch!