Crispy Hawaiian Mochiko Chicken (Printable)
Golden fried chicken coated in sweet rice flour batter with soy, ginger, and garlic flavors.
# Ingredient List:
→ 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
# Steps:
01 - Whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper in a large mixing bowl until smooth.
02 - Add chicken pieces to the marinade. Toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat oil to 350°F.
04 - Remove chicken pieces from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through (about 5–7 minutes per batch).
05 - Transfer fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken. Serve hot, garnished with extra green onions, sesame seeds, and lemon wedges if desired.
# Expert Advice:
01 -
- The marinade becomes a naturally light batter, so every piece stays incredibly juicy inside while developing the most satisfying crunch outside.
- This is one of those rare recipes that tastes even better the next day, making it perfect for meal prep or party planning ahead.
02 -
- Patience with the marinating time is everything, at least 4 hours but overnight gives you that deeply infused flavor that makes this recipe legendary.
- Crowding the pan drops the oil temperature dramatically, which leads to soggy, greasy chicken, so work in batches and give each piece plenty of room.
03 -
- Double frying creates that restaurant quality crunch, fry once until pale golden, let rest 5 minutes, then fry again until deep golden brown.
- If making this gluten free, use tamari instead of soy sauce and double check that your mochiko is certified gluten free.