Crispy Hawaiian Mochiko Chicken (Printable version)

Golden, tender chicken coated in sweet rice flour batter, fried until crisp and served with savory island-inspired flavors.

# What you'll need:

→ 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

14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges

# Directions:

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, tossing thoroughly to coat. Cover and refrigerate for at least 4 hours or overnight for optimal flavor penetration.
03 - Pour vegetable oil into a deep pot or large skillet to a depth of about 2 inches. Heat to 350°F.
04 - Remove chicken from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through, approximately 5-7 minutes per batch.
05 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Repeat frying process with remaining chicken pieces.
06 - Serve hot, garnished with additional green onions, sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The coating stays impossibly crisp even after the chicken cools down, which means you can fry ahead for parties without panic
  • Sweet and savory flavors balance perfectly—no overwhelming ginger or garlic, just harmony
02 -
  • Double-frying creates restaurant-quality crunch—fry once until pale golden, let rest 5 minutes, then fry again until deep golden
  • The marinade thickens as it sits, so you might need to add a tablespoon of water before the second fry if it's too thick
03 -
  • Let the chicken come to room temperature for 20 minutes before frying for more even cooking
  • Use a spider strainer or slotted spoon to easily lift chicken from the hot oil

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