Crispy Hawaiian Mochiko Chicken (Printable)

Juicy chicken marinated in sweet rice flour, fried golden and crisp for a flavorful tropical-inspired meal.

# 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

# How to Make It:

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 - Fill a deep pot or large skillet with approximately 2 inches of vegetable oil. 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 with remaining chicken. Serve hot, garnished with additional green onions, sesame seeds, and lemon wedges if desired.

# Expert Tips:

01 -
  • The mochiko flour creates this impossibly light, shatteringly crisp exterior that stays crunchy even after the chicken cools down
  • Marinating the chicken directly in the coating mixture means every single bite is infused with garlic, ginger, and that perfect sweet-savory balance
  • Its actually make-ahead friendly since the chicken can sit in the marinade overnight, making party prep so much easier
02 -
  • Don't skip the refrigeration time even if you're tempted—the coating needs that time to hydrate properly and adhere to the chicken during frying
  • Crowding the pan will drop the oil temperature dramatically and make the chicken soggy, so be patient and fry in small batches
  • The coating will darken as it fries, so don't wait until it looks like the color you want—it will continue cooking slightly after you remove it from the oil
03 -
  • Set up a cooling rack over a baking sheet instead of using paper towels—the air circulation keeps the chicken crispy on all sides instead of creating a soggy bottom
  • Have your oil temperature ready before you remove the chicken from the marinade so the coating doesn't become soggy from sitting too long
  • If the coating starts to get too thick as you work, add a teaspoon of water to thin it back out for easier dipping

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