Step 1: Prepare the Marinade

In a large mixing bowl, combine soy sauce, mochiko flour, cornstarch, sugar, mirin, sesame oil, minced garlic, grated ginger, and egg. Whisk until well blended.

Add the chicken pieces, making sure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or ideally overnight) for maximum flavor.

Step 2: Prepare the Coating

In a shallow bowl or plate, mix together mochiko flour, cornstarch, baking powder, salt, and black pepper. This will be the dry coating for the chicken.

Step 3: Heat the Oil

In a deep frying pan or wok, heat about 1½ inches of oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of flour into it—if it sizzles immediately, it’s ready.

Step 4: Coat the Chicken

Remove the marinated chicken from the fridge. One piece at a time, dredge each piece in the dry coating mixture, shaking off excess.

Step 5: Fry Until Golden

Carefully place the coated chicken pieces into the hot oil, frying in batches so you don’t overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy.

Use a slotted spoon or tongs to remove the chicken and place it on a paper towel-lined plate to drain excess oil.

Step 6: Serve & Enjoy!

Garnish with chopped green onions and furikake. Serve with steamed rice and a drizzle of Kewpie mayo or sriracha for extra flavor. Enjoy your light, crispy, and flavorful Mochiko Chicken!