Crispy Mochiko Chicken (Hawaiian Fried Chicken)
38 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
Hawaii's mochiko chicken is karaage's island cousin, where sweet rice flour creates a shatter-crisp coat over juicy soy, ginger, garlic marinated thighs with a touch of sweetness.
I don't do soggy chicken, and this is clutch for game day, potlucks, or a hungry weeknight because it fries fast, stays crunchy, and disappears the second it hits the plate.
Ingredients (4 servings)
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Ingredients
- 2 lb boneless, skinless chicken thigh (cut into 2-inch pieces) boneless, skinless chicken thighs 2 lb
- ½ cup Mochiko sweet rice flour Mochiko sweet rice flour 0.18 lb
- ¼ cup cornstarch cornstarch 1.14 oz
- 2 large eggs large eggs 2 ct
- ¼ cup soy sauce soy sauce 2 fl oz
- ¼ cup granulated sugar granulated sugar
- 2 tsp fresh ginger root, grated fresh ginger root 0.14 oz
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 2 Tbsp Mirin rice wine (optional, for depth) Mirin rice wine 1 fl oz
- vegetable oil (for frying) vegetable oil
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredient Notes *
- Mochiko sweet rice flour: Mochiko is a glutinous rice flour made from short-grain sweet rice (also known as mochi rice or sticky rice). It's finely milled and widely used in Japanese and other East Asian cuisines.
- Mirin rice wine: Mirin is a sweet Japanese rice wine used for cooking. It adds a mild sweetness, umami depth, and glossy finish to sauces and glazes.
How to Make Crispy Mochiko Chicken (Hawaiian Fried Chicken)
-
Make the mochiko marinade-batter
In a large bowl, whisk eggs, soy sauce, sugar, mirin, ginger, garlic, salt, and black pepper until the sugar dissolves.
Whisk in mochiko flour and cornstarch until smooth and the texture looks like thin pancake batter that clings to a spoon.
-
Cut and marinate the chicken
Pat the chicken thighs very dry, cut into 2 inch pieces, and add to the bowl, turning to coat every surface.
Cover and chill at least 4 hours or up to 24 hours, stirring once halfway so every piece gets equal love.
-
Preheat the oil
Pour 1.5 to 2 inches of vegetable oil into a deep, heavy pot and heat to 340 F, keeping a steady flame so the temperature holds between 325 and 350 F.
Set a wire rack over a sheet pan for draining so the undersides stay crisp and never steam out on paper towels.
-
Fry in controlled batches
Let excess batter drip back into the bowl, then carefully lower a few pieces into the oil without crowding.
Fry 4 to 6 minutes, turning as needed, until deep golden and an instant read thermometer in the thickest piece hits 165 F.
Adjust the heat to keep the oil in the zone and skim any floating batter bits so they do not burn and flavor the oil.
-
Drain and season hot
Transfer chicken to the rack and immediately sprinkle a light pinch of salt to wake up the crust.
Let rest 2 to 3 minutes so the crust sets and the juices relax back into the meat.
-
Optional second fry for extra crunch
For party proof crispness, refry the chicken 45 to 60 seconds at 360 to 370 F to drive off surface moisture and get that glassy snap.
-
Serve
Plate with steamed rice, lemon wedges, and a scoop of mac salad, or hit with a little togarashi or chili crisp if you like a kick.
Substitutions
- Soy sauce -> Gluten free tamari or coconut aminos
- Tamari keeps the same savory depth with cleaner gluten free credentials, while coconut aminos are sweeter and less salty, so dial back the sugar by a teaspoon and add an extra pinch of salt for balance.
- Cornstarch -> Potato starch
- Potato starch fries up even crisper and stays snappy longer, giving the crust a light, glassy crunch without changing the flavor.
- Mirin -> Pineapple juice plus a splash of rice vinegar
- A tablespoon of pineapple juice with 1 teaspoon rice vinegar brings gentle sweetness and a tropical wink that plays beautifully with the Hawaiian vibe while keeping the marinade bright.
Tips
- Dial in batter thickness
- You want a thin pancake batter that clings in a sheer coat, so if it is too thick add 1 to 2 teaspoons cold water, and if it is too thin whisk in a teaspoon more mochiko until it barely ribbons off the spoon.
- Temperature control is everything
- Start at 340 F so the sugar in the marinade does not scorch and let the oil recover between batches, because dropping below 320 F gives you greasy crust and going over 360 F darkens before the meat cooks.
- Do a tester piece
- Fry one piece first to check seasoning and color, then decide if you want a pinch more salt or a touch more sugar before you commit the whole batch.
- Rack over paper every time
- A wire rack keeps air moving so the underside stays crunchy, and a paper lined tray underneath catches drips without steaming the crust.
- Second fry for service
- If you are feeding a crowd, fry all the chicken once, rest it on the rack, then hit it with a short second fry right before serving to bring back peak crunch without overcooking the meat.
- Cut size for even cooking
- Keep pieces at a true 2 inches and similar thickness so they cook at the same rate and finish together without stringy overdone edges.
Nutrition Facts *
| Energy | 430 | kcal |
|---|---|---|
| Protein | 39 | g |
| Total Fat | 16 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken is browning too fast but not cooked inside, what happened?
- Your oil is too hot or the pot is crowded, so drop to 330 to 340 F and fry fewer pieces at a time so the exterior does not burn before the center reaches 165 F.
- The batter slid off, how do I fix that?
- Make sure the chicken is patted dry before marinating, rest it at least 4 hours so starch hydrates and sticks, and let excess batter drip off before frying so the coating is not heavy.
- Can I air fry or bake this?
- Yes, spray or brush the battered pieces lightly with oil and air fry at 400 F for 8 to 12 minutes flipping once, or bake on a greased rack at 425 F for 18 to 22 minutes, but know it will be less shatter crisp than deep fried.
- How can I keep it crispy for a party?
- Hold in a 200 F oven on a rack for up to 30 minutes and do a quick second fry before serving which re crisps without drying the meat.
- How long can I marinate the chicken?
- Four hours is the sweet spot and up to 24 hours is fine, but do not go past that or the texture can get mealy from the soy and sugar.
- What oil should I use and can I reuse it?
- Use a neutral high heat oil like canola, peanut, or rice bran, and after frying let it cool, strain out the browned bits, and reuse once or twice for similar frying before it darkens.
Serving Suggestions
Serve this with furikake rice and lemon wedges, and tuck a little spicy mayo on the side for a dip that plays up the gingery sweetness without stealing the show.
If you want a punchy twist, grate fresh lime zest over the hot chicken and shower with sliced scallions, or slide it into Hawaiian rolls with crunchy slaw for the filthiest little sliders in the best way.
More pairings:
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