Crispy Hawaiian Mochiko Chicken (Printable)

Golden, crispy chicken pieces with a sweet and savory coating, marinated in traditional Hawaiian flavors.

# What goes in:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

→ Marinade

02 - 1 cup mochiko (sweet rice flour)
03 - 1/2 cup cornstarch
04 - 1/2 cup soy sauce
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 4 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tbsp green onions, finely sliced
10 - 2 tbsp sesame oil
11 - 1 tsp kosher salt
12 - 1/2 tsp ground black pepper

→ For Frying

13 - Vegetable oil, for deep frying

→ Garnish

14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges

# Directions:

01 - Whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper in a large mixing bowl until smooth.
02 - Add chicken pieces to the marinade. Toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or overnight for optimal flavor development.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat to 350°F.
04 - Remove chicken from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through, approximately 5–7 minutes per batch.
05 - Transfer fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken. Serve hot, garnished with green onions, sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The marinade does double duty as a light batter, creating that impossible thin crisp that shatters when you bite it
  • Everything comes together in one bowl the night before, making party prep feel effortless
  • That sweet-savory-garlic balance hits every craving at once
02 -
  • The coating thickens in the fridge, so give it a quick stir before adding the chicken pieces
  • Crowding the pan drops the oil temperature dramatically, leading to soggy chicken
  • Patting the chicken pieces dry before marinating helps the coating actually stick
03 -
  • Line your draining plate with paper bags instead of paper towels for better grease absorption
  • Let the oil come back to temperature between batches for consistent results

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