Hawaii

Mochiko Chicken

Aloha to Hawaii's most beloved fried chicken! Mochiko chicken features boneless thigh meat marinated in a sweet soy-ginger mixture, coated in glutinous rice flour for an incredibly light yet crispy texture. A staple at every Hawaiian potluck and plate lunch spot.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Mild Heat ⭐ Island Favorite

Equipment Needed

🍳 Deep Pot or Wok
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Spider Strainer

Instructions

1

Cut the chicken: Cut boneless thighs into bite-sized pieces, about 1.5-inch chunks. Pat dry with paper towels.

2

Make the marinade: In a large bowl, whisk together soy sauce, sugar, eggs, garlic, ginger, green onions, and sesame oil until sugar dissolves.

Tip: The egg in the marinade is what makes mochiko chicken unique - it binds with the flour for a tender coating.
3

Add the mochiko: Stir the mochiko and cornstarch into the marinade until smooth. It will be thick and gluey - that's correct.

4

Marinate the chicken: Add chicken pieces to the batter, stirring to coat completely. Cover and refrigerate for at least 4 hours, or overnight for best results.

5

Heat the oil: Pour oil into a deep pot or wok to about 2 inches depth. Heat to 350°F (175°C).

6

Fry the chicken: Remove chicken pieces from batter one at a time, letting excess drip briefly. Carefully lower into hot oil. Don't crowd the pot. Fry for 6-8 minutes until golden brown and cooked through.

Tip: The batter-coated chicken should float when done. Internal temp should reach 165°F.
7

Drain and rest: Remove chicken to a wire rack set over a baking sheet. Let rest for 2-3 minutes while frying remaining batches.

8

Garnish and serve: Arrange on a platter and sprinkle with sesame seeds and sliced green onions. Serve with white rice and macaroni salad for a true Hawaiian plate lunch experience.

💡 Pro Tips & Variations

  • Mochiko matters: Regular rice flour won't work - you need mochiko (sweet/glutinous rice flour) for the signature chewy-crispy texture. Find it in Asian groceries.
  • Overnight is best: While 4 hours works, overnight marinating gives the deepest flavor and best texture.
  • Don't skip the eggs: The eggs in the batter are essential - they create the unique tender interior that sets mochiko chicken apart.
  • Boneless thighs only: Dark meat is traditional and stays more moist. Breast meat will dry out.
  • Potluck perfect: This chicken tastes great at room temperature, making it perfect for Hawaiian potlucks and parties.
  • Katsu variation: For chicken katsu style, press panko onto the marinated chicken before frying.
Back to Hawaii Browse All Fried Chicken