Mochiko Chicken
Updated Oct. 11, 2023
- Total Time
- 35 minutes, plus at least 4 hours’ marinating
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes, plus at least 4 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless, skinless chicken thighs
- ¼cup/40 grams potato starch
- ¼cup/40 grams mochiko (sweet rice flour)
- ¼cup soy sauce
- ¼cup/50 grams granulated sugar
- ¼cup thinly sliced scallions (about 2 scallions), plus more for serving
- 2large eggs, beaten
- 1tablespoon sesame seeds
- 1teaspoon minced garlic (from about 2 cloves)
- 1teaspoon minced ginger
- ½teaspoon fine sea salt
- Neutral oil (such as canola), for frying (about 1½ cups)
- Cooked white rice, for serving
Nutritional analysis per serving (8 servings)
484 calories; 33 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 26 grams protein; 564 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken into 1-inch pieces and set aside.
- Step 2
In a large mixing bowl, whisk together the potato starch, mochiko, soy sauce, sugar, scallions, eggs, sesame seeds, garlic, ginger and salt.
- Step 3
Add the chicken to the marinade and stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or up to overnight.
- Step 4
In a large skillet, heat oil over medium-high to 325 degrees. (A deep-fry thermometer is helpful here.) Working in batches and adjusting the heat to maintain the temperature, fry the chicken: Using tongs, transfer chicken to the hot oil, shaking off excess batter, and fry until golden brown on both sides and cooked through, 2 to 4 minutes per side.
- Step 5
Remove chicken from oil and place on a cooling rack over a baking sheet or on a large plate lined with paper towels to absorb excess oil. Repeat with remaining chicken. Serve with rice and garnish with more scallions, if desired.
Private Notes
Comments
Recipe was good. Tastes very Hawaiian and good with some rice and macaroni salad. I tried the air frying route: I created an all purpose flour potato starch mix (1:1) and floured the marinated chicken before air frying it. I did 15mins on 400degrees—at 10mins, flip the chicken. Incredibly crunchy and delicious!
Wondering if this would work in an air fryer.
For those struggling to find sweet rice flour look in the Asian section of your grocery store. It’s in a white box with a blue star, not in a paper flour sack or the plastic zip top bags regular rice flour is in.
Backstory to the origins of this island favorite’s namesake ingredient. Koda Farms was the first to commercially produce sweet rice flour in the late 1940s (after the re-establishment of our business due to setbacks of WWII internment). Broken rice kernels are a byproduct of rice milling and our grandfather/farm founder resourcefully rolled out Mochiko under his trademark, Blue Star Mochiko. Popular butter mochi and Nisshodo’s chichi-dango are other familiar delights from Hawaii.
Went down extremely well with a 4 year old and the rest of the adults in the house too! I recommend not planning on reheating leftovers…i found they got a bit dense, soggy & chewy. Perfect first night - and better appreciated cold the next day in my opinion. Or just cook half one night, leave the rest to marinate until the next day.
What would be a good substitute for potato flour in this recipe? Oddly enough I do have mochiko flour. Corn starch doesn't stand up to high heat. Should I use regular flour? More Mochiko? instant mashed potatoes flakes? Thanks!
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