A recipe for Mochiko Chicken (Hawaiian Fried Chicken)! Pieces of chicken are marinated in a mochiko cornstarch mixture and fried until crisp and tender.
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I first came across Mochiko Chicken (Hawaiian Fried Chicken) in The Asian Grandmothers Cookbook and it quickly became a favorite recipe that I have adapted little by little over the years.
Pieces of chicken (I usually go with boneless, skinless chicken thighs, but you can also use chicken breasts) are coated in a mixture of egg, soy sauce, Mochiko, cornstarch, sugar, green onion, garlic, and ginger, then refrigerated four hours to overnight. Remove the bowl from the refrigerator about 15 to 30 minutes before cooking and fry the pieces in hot oil (be careful not to overcrowd) until crisp, golden, and cooked through.
This marinade creates a light, crisp exterior with minimal effort. I especially love preparing the chicken the night before, then having an easy option for lunch without having to dip and coat each individual piece. Serve the Mochiko Chicken on its own as an appetizer or pair with steamed white rice, shredded cabbage, and Hawaiian Macaroni Salad (recipe from My Forking Life).
Mochiko is a starchy, gluten-free flour made from sticky sweet rice. It is most often used to make mochi (Japanese rice cake). I have been able to find Mochiko in the international or gluten-free section of larger grocery stores and in Asian markets with Japanese ingredients. It is also available on Amazon: Mochiko Sweet Rice Flour.
Looking for more fried chicken recipes?
Mochiko Chicken (Hawaiian Fried Chicken) Recipe
Adapted from The Asian Grandmothers Cookbook
Mochiko Chicken (Hawaiian Fried Chicken)
- 1 large egg
- 2 tablespoons soy sauce
- 3 tablespoons mochiko flour
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- Pinch salt
- 2 green onions finely chopped
- 1 clove garlic minced
- 1/2 teaspoon grated ginger
- 1 pound boneless, skinless chicken thighs
- Vegetable oil for frying
- Thinly sliced green onions for garnish
- Sesame seeds for garnish, optional
- Steamed white rice
- Hawaiian macaroni salad
- Shredded cabbage
- In a large bowl, combine the egg, soy sauce, mochiko, cornstarch, sugar, salt, chopped green onions, garlic, and ginger.
- Use the flat side of a meat tenderizer to gently flatten the chicken. Slice into about 2 inch pieces. Add the pieces to the marinade and toss to thoroughly coat. Cover and refrigerate for 4 hours to overnight. Remove from the refrigerator 15-30 minutes before frying.
- In a large wok, bring 1 inch of vegetable oil to high heat. Once heated and shimmering, reduce heat to medium.
- Gently place 7-9 pieces of chicken into the oil. Be careful not to overcrowd. Fry for 2 1/2-3 minutes per side, until golden and cooked through. Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.
- Top with green onions and (optionally) sesame seeds and serve on its own or paired with rice, shredded cabbage, and/or macaroni salad.