Crispy Mochiko Chicken (Hawaiian Fried Chicken)

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

How to Make Crispy Mochiko Chicken (Hawaiian Fried Chicken)

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Prepare the chicken

Pat the chicken thighs dry with paper towels, then cut into bite-size 2-inch pieces if not already cut.
This helps the marinade cling better and gives a crispier crust after frying.
Mix the marinade batter

In a large bowl, whisk the eggs, soy sauce, sugar, mirin, ginger, garlic, salt, and pepper.
Add the mochiko flour and cornstarch, then whisk until the batter is smooth with no dry spots.

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Marinate the chicken

Add the chicken pieces to the bowl and toss until every piece is well coated in batter.
Cover and refrigerate for at least 2 hours, or up to overnight for the best flavor and texture.
Heat the oil for frying

Fill a heavy pot or deep skillet with 1 1/2 to 2 inches of vegetable oil.
Heat the oil over medium heat until it reaches 340°F to 350°F on a deep-fry thermometer.
Adjust the heat as needed to keep the temperature in this range while frying.
Fry the chicken in batches

Working in batches, lift chicken pieces from the batter, letting excess drip back into the bowl.
Carefully add chicken to the hot oil, leaving space so the pieces do not crowd or stick together.
Fry each batch for 5 to 7 minutes, turning once, until deep golden brown and cooked through.
The internal temperature should reach 165°F when checked at the thickest piece.

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Drain and rest the chicken

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a sheet pan.
Lightly sprinkle with a pinch of salt while hot, if you like a little extra seasoning.
Let the chicken rest a few minutes before serving so the crust sets and the juices redistribute.
Serve Hawaiian style

Serve the crispy mochiko chicken hot with steamed rice, mac salad, or your favorite dipping sauces.
Leftovers reheat well in a 375°F oven or air fryer until hot and re-crisped.

Substitutions

Soy sauce -> tamari or coconut aminos: Tamari keeps the chicken gluten free while giving the same deep savory flavor as soy sauce. Coconut aminos taste a little sweeter and milder, which pairs nicely with the mochiko and sugar.
Chicken thighs -> chicken breast or extra-firm tofu: Chicken breast creates a leaner version, so watch the frying time to avoid drying the meat. Extra-firm tofu soaks up the marinade and gives a fun mochiko tofu nugget that fries up beautifully.
Cornstarch -> potato starch: Potato starch makes the coating even crisper with a slightly lighter, more delicate crunch. The flavor stays neutral, so the ginger, garlic, and soy notes still shine.

Tips

Chill time matters: Longer marinating gives better flavor and helps the batter hydrate, which makes a smoother, crispier coating. Aim for at least 2 hours, but overnight gives the most classic mochiko chicken texture.
Keep the oil at the right temperature: If the oil is too cool, the coating absorbs oil and turns greasy instead of crisp. If it is too hot, the exterior browns before the chicken cooks through. Use a thermometer for the most consistent results.
Do not overcrowd the pan: Crowding drops the oil temperature quickly and leads to pale pieces that steam instead of fry. Fry in small batches so each piece has space around it.
Use a wire rack, not paper towels: Cooling the chicken on a rack keeps the crust crisp, because air can circulate around each piece. Paper towels trap steam and soften the coating as the chicken rests.
Cut even pieces: Keep the chicken pieces roughly the same size so they cook at the same rate. Smaller pieces cook faster and give slightly more crunch, which many people love for snacking.

Energy	451	kcal
Protein	49	g
Total Fat	10	g
Carbohydrates	36	g
Dietary Fiber	1	g

FAQ

Can I bake mochiko chicken instead of frying it?: You can, but the texture will not match traditional Hawaiian fried chicken. Bake on a greased rack at 425°F, flipping once, until browned and cooked through. For more crispness, finish under the broiler for a minute or two.
How do I know when the chicken is cooked inside?: The safest way is to use an instant-read thermometer and check the thickest piece. It should read 165°F, and the juices should run clear, not pink. If you do not have a thermometer, cut one piece open to check.
Can I make the batter ahead of time?: You can mix the marinade batter and add the chicken up to a day before frying. Keep everything covered and chilled in the refrigerator until you are ready to cook. Do not leave the marinated chicken at room temperature for food safety.
Why is my coating falling off the chicken?: The chicken might have been too wet, or the oil temperature may have been too low. Pat the chicken dry before marinating, and avoid moving pieces too much during the first minute of frying. Also, let excess batter drip off so it does not form heavy clumps.