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Hawaiian Mochiko Chicken: A Crispy, Flavorful Island Favorite

Hawaiian Mochiko Chicken is a crispy, flavorful dish with a unique light and crunchy texture thanks to mochiko (sweet rice flour). Marinated in a savory soy sauce and garlic blend, this fried chicken is a Hawaiian favorite perfect for potlucks, tailgates, or family dinners. The marinade ensures juicy, tender meat, while the frying process creates a golden, crispy crust. Whether served with rice, in a bento box, or as an appetizer, this dish is a crowd-pleaser that will quickly become a household favorite!

  • Total Time: 4 hours 25 minutes

Ingredients

Scale
  • 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

  1. Mix sugar, mochiko, cornstarch, and salt together in a bowl.

  2. Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.

  3. Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.

  4. Fill a deep saucepan with 1 1/2 inches oil; heat over medium heat. Fry chicken strips in batches in hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Hawaiian, Japanese Fusion

Nutrition

  • Serving Size: 10
  • Calories: 316 per serving