Hawaiian Mochiko Chicken
🍗 Hawaiian Mochiko Chicken (Easy Version)
Sweet, savory, and ultra-crispy—this dish brings a little taste of Hawaii to your kitchen! Made with tender marinated chicken and a unique mochiko flour batter, it’s perfect for dinner, parties, or a fun twist on fried chicken night.
🛒 Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger (or ½ tsp ground ginger)
- 2 garlic cloves, minced
- Optional: 1 tbsp mirin (sweet rice wine)
For the Batter:
- ½ cup mochiko flour (sweet rice flour)
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 eggs, beaten
- Optional: ½ cup panko breadcrumbs for extra crunch
For Frying:
- 2–3 cups vegetable oil (canola or peanut oil recommended)
🔪 Step-by-Step Instructions
1. Marinate the Chicken
- Mix all marinade ingredients in a bowl.
- Add the chicken, toss well, cover, and refrigerate for at least 1 hour (overnight is best for flavor).
2. Prepare the Coating
- In a bowl, mix: mochiko flour, all-purpose flour, garlic powder, onion powder, salt, and pepper.
- Beat eggs in a separate bowl.
- Optional: Place panko in a third bowl for extra crunch.
3. Coat the Chicken
- Take chicken out of the marinade and let excess drip off.
- Dip each piece:
- Into the flour mixture
- Then into the beaten eggs
- Then into the panko (optional)
4. Fry the Chicken
- Heat oil to 350°F (175°C) in a deep pan.
- Carefully fry chicken in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through (165°F internal temp).
- Drain on a paper towel or wire rack.
5. Serve and Enjoy!
- Garnish with chopped green onions and sesame seeds.
- Serve with steamed rice, sweet chili sauce, or even in a wrap.
🍍 Optional Add-Ons & Variations
- Spicy Kick: Add a little sriracha to the marinade.
- Tropical Vibes: Serve with pineapple chunks or a fruit salsa.
- Baked Version: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
🧊 Storage & Reheating
- Fridge: Store leftovers in a container up to 3 days.
- Reheat: Use an oven or air fryer at 350°F for best crispness. Avoid microwaving.
🕒 Quick Info
- Prep Time: 15 minutes
- Marinate Time: 1+ hours
- Cook Time: ~20 minutes
- Yield: Serves 4