Mochiko chicken is a beloved Hawaiian-Japanese fusion dish that delivers an irresistible crispy, golden crust with a juicy, tender interior. This dish gets its name from mochiko flour, a sweet rice flour that creates an airy, light-yet-crunchy coating that sets it apart from traditional fried chicken. It’s a staple in Hawaiian plate lunches, often served alongside steamed rice, macaroni salad, and dipping sauces for a perfect balance of flavors and textures.
What makes mochiko chicken special is the overnight marinade, which infuses the chicken with bold umami notes from soy sauce, garlic, ginger, and sesame oil. The batter, a blend of mochiko flour, cornstarch, and eggs, results in a delicate yet crispy exterior that stays crunchy for longer than conventional fried chicken.
If you love Japanese karaage, tempura, or Korean fried chicken, you’ll love mochiko chicken. It’s easy to prepare, meal-prep friendly, and versatile, making it great for weeknight dinners, bento boxes, or party appetizers. Whether enjoyed on its own or paired with flavorful sauces, this dish is guaranteed to become a family favorite!
Why You’ll Love This Recipe
- Crispy Yet Light: The mochiko and cornstarch blend creates a thin, delicate crust that stays crunchy.
- Deep, Savory Flavor: The overnight marinade infuses the chicken with garlic, ginger, and soy sauce for bold umami.
- Easy to Make: Simple ingredients and a quick frying process make this an accessible dish for home cooks.
- Perfect for Meal Prep: The marinated chicken can be stored overnight or frozen for easy future meals.
- Great for Parties & Bento Boxes: Bite-sized pieces make an excellent appetizer, side, or main dish.
- Versatile Serving Options: Enjoy it with rice, salads, tacos, or even in sandwiches for a creative twist!
Preparation Time and Servings
- Prep Time: 15 minutes (plus 4–12 hours marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (excluding marinating time)
- Yield: 4 servings
- Serving Size: ~6–8 pieces of fried chicken
Nutritional Information (per serving)
- Calories: 420
- Carbohydrates: 30g
- Protein: 35g
- Fat: 18g
- Fiber: 1g
- Sugar: 6g
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs (cut into 1 ½-inch pieces)
- ¼ cup mochiko flour (sweet rice flour)
- ¼ cup cornstarch
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, adds deeper umami)
- 1 tbsp sugar (or honey for a slightly different sweetness)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp sesame oil
- 2 eggs, beaten
- ½ tsp salt
- ½ tsp black pepper
For Frying:
- 1 cup vegetable oil (for deep frying)
For Garnish & Serving:
- 2 green onions, sliced thin
- Sesame seeds (optional)
- Lemon wedges
- Steamed rice or Hawaiian macaroni salad
Step-by-Step Instructions
Step 1: Marinate the Chicken
- Prepare the chicken: Cut boneless, skinless chicken thighs into bite-sized pieces (~1 ½ inches).
- Mix the marinade: In a large bowl, combine soy sauce, oyster sauce, sugar, garlic, ginger, sesame oil, eggs, salt, and black pepper. Whisk well to blend the flavors.
- Coat the chicken: Add mochiko flour and cornstarch to the marinade. Mix until the chicken pieces are fully coated in the thick batter.
- Marinate: Cover and refrigerate for at least 4 hours (ideally overnight) to allow the flavors to absorb.
Step 2: Heat the Oil
- Use a deep frying pan or Dutch oven and heat 1 inch of vegetable oil to 350°F (175°C).
- Test the oil: Drop a small bit of batter into the oil—if it sizzles immediately and floats, the oil is ready.
Step 3: Fry the Chicken
- Shake off excess batter: Take each chicken piece out of the marinade and let excess batter drip off.
- Fry in batches: Add the chicken to the hot oil, frying 4–5 pieces at a time. Cook for 3–4 minutes per side until golden brown and crispy.
- Drain excess oil: Remove chicken and place it on a wire rack or paper towels to keep it crispy.
Step 4: Serve and Enjoy!
- Garnish with sliced green onions, sesame seeds, and lemon wedges.
- Serve immediately with steamed rice, macaroni salad, or dipping sauces like spicy mayo or tonkatsu sauce.
Frequently Asked Questions
1. Can I bake or air fry mochiko chicken instead of deep frying?
Yes! For baking, place the marinated chicken on a wire rack over a baking sheet and bake at 425°F (220°C) for 25 minutes, flipping halfway through to ensure even crispiness. If air frying, cook at 375°F (190°C) for 15 minutes, shaking the basket halfway. Lightly spray with oil before air frying to enhance the crispiness.
2. How long should I marinate the chicken?
At least 4 hours, but for the best flavor and tenderness, marinate it overnight (8–12 hours). The longer the marination, the more flavorful and juicy the chicken will be. If you’re short on time, marinate for a minimum of 2 hours, but expect slightly less depth of flavor.
3. Can I make mochiko chicken gluten-free?
Yes! Use tamari instead of soy sauce, and ensure that your oyster sauce (if using) is gluten-free. Mochiko flour is naturally gluten-free, making this an excellent option for those with gluten sensitivities.
4. What oil is best for frying?
A neutral oil with a high smoke point is best. The most common choices are vegetable oil, canola oil, peanut oil, or avocado oil. Avoid olive oil, as it has a low smoke point and can alter the flavor.
5. How do I keep the chicken crispy for longer?
To maintain crispiness, place fried chicken on a wire rack instead of paper towels. Avoid covering it immediately, as steam can make the coating soggy. If serving later, reheat in the oven at 375°F (190°C) for 5–7 minutes to revive crispiness.
6. Can I freeze the marinated chicken?
Yes! Store raw, marinated chicken in an airtight container or zip-top bag for up to 3 months. Thaw in the refrigerator overnight before frying. This is a great option for meal prep.
7. What dipping sauces pair well with mochiko chicken?
Mochiko chicken pairs well with spicy mayo (sriracha + mayo), ponzu sauce, tonkatsu sauce, honey garlic sauce, or a simple soy sauce and lemon dip.
8. Can I use chicken breast instead of thighs?
Yes, but thighs are more tender and juicy. If using chicken breast, cut it into evenly sized pieces and avoid overcooking, as breast meat is leaner and can dry out quickly. Consider brining chicken breast in salted water for 30 minutes before marinating to retain moisture.
9. Why does mochiko chicken stay crispy longer than regular fried chicken?
The combination of mochiko flour and cornstarch creates a lighter, crispier batter that doesn’t absorb as much oil. Unlike traditional flour-based coatings, mochiko forms a thin, crunchy crust that resists becoming soggy, making it perfect for bento boxes or meal prepping.
10. What side dishes go best with mochiko chicken?
Classic Hawaiian-style side dishes include steamed white rice, macaroni salad, or a simple cabbage slaw. You can also serve it with pickled vegetables, miso soup, or even inside a soft bun as a slider for a fun twist!
Conclusion
Mochiko chicken is a Hawaiian-Japanese fusion dish that’s crispy, flavorful, and easy to make at home. With its light yet crunchy coating, juicy interior, and bold umami flavors, it’s the perfect dish for family meals, parties, or quick weeknight dinners. The unique batter, made with mochiko (sweet rice flour), creates an irresistibly crispy texture that sets it apart from traditional fried chicken recipes. Whether you serve it as a main dish with rice, alongside a fresh salad, or as a delicious appetizer, this dish is guaranteed to impress. Plus, it’s easy to customize with different marinades and seasonings to suit your taste preferences. Try it today and enjoy a Hawaiian classic that will quickly become your favorite way to enjoy fried chicken!
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Light & Crispy Mochiko Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs (cut into 1 ½-inch pieces)
- ¼ cup mochiko flour (sweet rice flour)
- ¼ cup cornstarch
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, adds deeper umami)
- 1 tbsp sugar (or honey for a slightly different sweetness)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp sesame oil
- 2 eggs, beaten
- ½ tsp salt
- ½ tsp black pepper
For Frying:
- 1 cup vegetable oil (for deep frying)
For Garnish & Serving:
- 2 green onions, sliced thin
- Sesame seeds (optional)
- Lemon wedges
- Steamed rice or Hawaiian macaroni salad
Instructions
Step 1: Marinate the Chicken
- Prepare the chicken: Cut boneless, skinless chicken thighs into bite-sized pieces (~1 ½ inches).
- Mix the marinade: In a large bowl, combine soy sauce, oyster sauce, sugar, garlic, ginger, sesame oil, eggs, salt, and black pepper. Whisk well to blend the flavors.
- Coat the chicken: Add mochiko flour and cornstarch to the marinade. Mix until the chicken pieces are fully coated in the thick batter.
- Marinate: Cover and refrigerate for at least 4 hours (ideally overnight) to allow the flavors to absorb.
Step 2: Heat the Oil
- Use a deep frying pan or Dutch oven and heat 1 inch of vegetable oil to 350°F (175°C).
- Test the oil: Drop a small bit of batter into the oil—if it sizzles immediately and floats, the oil is ready.
Step 3: Fry the Chicken
- Shake off excess batter: Take each chicken piece out of the marinade and let excess batter drip off.
- Fry in batches: Add the chicken to the hot oil, frying 4–5 pieces at a time. Cook for 3–4 minutes per side until golden brown and crispy.
- Drain excess oil: Remove chicken and place it on a wire rack or paper towels to keep it crispy.
Step 4: Serve and Enjoy!
- Garnish with sliced green onions, sesame seeds, and lemon wedges.
- Serve immediately with steamed rice, macaroni salad, or dipping sauces like spicy mayo or tonkatsu sauce.
- Prep Time: 15 minutes
- Marinating Time: 4–12 hours
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6–8 pieces of fried chicken
- Calories: 420
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g