Hawaiian Mochiko Chicken: A Crispy, Flavorful Island Favorite

Quick Benefits

Mochiko Chicken is a Hawaiian comfort food classic known for its crispy, golden exterior and juicy, flavorful interior. Made with mochiko (sweet rice flour), soy sauce, and garlic, this dish has a light yet crunchy texture that sets it apart from other fried chicken recipes. It’s perfect for potlucks, tailgates, family gatherings, or an indulgent weeknight dinner. The marinade does most of the work, making it an easy make-ahead meal that delivers huge flavors with minimal effort!

Essential Ingredients

• Dry Ingredients:
  • ¼ cup white sugar
  • ¼ cup mochiko (sweet rice flour)
  • ¼ cup cornstarch
  • ½ teaspoon salt
• Wet Ingredients:
  • 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)
• Chicken & Frying:
  • 3 pounds skinless, boneless chicken thighs, cut into strips
  • 2 cups vegetable oil for frying

Preparation Steps

1. Prepare the Marinade: In a bowl, mix sugar, mochiko, cornstarch, and salt.
2. Whisk Wet Ingredients: In a separate bowl, whisk together eggs, green onions, soy sauce, sesame seeds, and garlic.
3. Combine & Marinate: Stir the wet mixture into the dry ingredients to form a smooth batter. Add chicken strips, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours (or overnight for best flavor).
4. Heat the Oil: Fill a deep saucepan with 1½ inches of vegetable oil and heat over medium heat.
5. Fry the Chicken: Fry chicken in batches, turning occasionally, until golden brown and cooked through (about 7 minutes per batch). The internal temperature should reach 165°F (74°C).
6. Drain & Serve: Remove chicken and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Health Benefits

• High in Protein: Each serving provides 28g of protein, essential for muscle growth and repair.
• Gluten-Free Option: Using mochiko flour makes this dish naturally gluten-free, as long as you use a gluten-free soy sauce.
• Iron & Calcium Boost: Sesame seeds and cornstarch add essential minerals like iron and calcium.
• No Heavy Batter: Unlike traditional fried chicken, mochiko batter is lighter and crispier, absorbing less oil.

Serving Suggestions

• Classic Hawaiian Plate: Serve with steamed white rice and Hawaiian macaroni salad.
• With Dipping Sauce: Pair with spicy mayo, sweet chili sauce, or ponzu for extra flavor.
• In a Bento Box: Pack with pickled vegetables and furikake-seasoned rice for a perfect Hawaiian-style lunch.
• With Stir-Fried Veggies: Add a side of sautéed bok choy, edamame, or grilled pineapple.

Creative Variations

• Spicy Mochiko Chicken: Add 1 teaspoon of sriracha or 1/2 teaspoon of cayenne pepper to the marinade.
• Coconut Mochiko Chicken: Mix ¼ cup coconut milk into the marinade for a slight tropical sweetness.
• Air-Fried Version: For a healthier alternative, cook in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway.
• Baked Version: Bake at 400°F (200°C) for 25 minutes, flipping once for even crispiness.

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Marinate chicken and freeze uncooked for up to 3 months. Thaw before frying.
• Reheating: To maintain crispiness, reheat in an oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes.

Pro Tips

• Marinate Overnight: The longer the chicken marinates, the better the flavor.
• Use Chicken Thighs: They stay juicier than chicken breasts when fried.
• Don’t Overcrowd the Pan: Fry in small batches for even cooking.
• Test Oil Temperature: Keep the oil at 350°F (175°C) for the best frying results.
• Drain Excess Oil: Use a wire rack instead of paper towels to keep chicken crispy.

Frequently Asked Questions

What is mochiko flour, and where can I find it?

Mochiko is sweet rice flour, commonly found in Asian grocery stores or online. It gives the chicken a light, crispy texture.

Can I use all-purpose flour instead of mochiko?

Mochiko flour is essential for the unique texture, but in a pinch, you can substitute rice flour or a gluten-free flour blend.

Is mochiko chicken spicy?

No, this recipe is mild and savory, but you can add spices or chili flakes for heat.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and are preferred for frying.

What oil is best for frying mochiko chicken?

Use vegetable, canola, or peanut oil for the best crispiness and flavor.

Mochiko Chicken is a must-try Hawaiian dish that’s crispy, juicy, and packed with bold flavors. Whether you’re making it for a potluck or a simple weeknight dinner, this recipe is sure to become a household favorite!

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