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Mochiko Chicken (Hawaiian Fried Chicken)

A recipe for Mochiko Chicken (Hawaiian Fried Chicken)! Pieces of chicken are marinated in a mochiko cornstarch mixture and fried until crisp and tender.
Course Main
Cuisine Hawaiian
Keyword chicken, fried, fried chicken, Hawaii, Hawaiian, mochi
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time: 4 hours
Total Time 4 hours 18 minutes
Servings 3 -4 Servings


  • 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

For Serving:

  • 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.