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.
Servings 3 -4 Servings
Ingredients
- 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
Instructions
- 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.