Crispy Hawaiian Mochiko Chicken (Printable)

Golden, crispy chicken with a sweet rice flour coating and tropical Hawaiian flavors.

# What You'll Need:

→ 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 (optional)

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

# How to Cook:

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 and toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat oil to 350°F.
04 - Remove chicken pieces from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through, about 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 extra green onions, sesame seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The mochiko creates this shatteringly crisp exterior that somehow stays light, never heavy or greasy like other fried chicken can get
  • Marinating the chicken directly in the coating mixture means every bite is seasoned through and through, not just on the surface
02 -
  • Don't skip the marinating time—those 4 hours are what transform this from good fried chicken into something truly special
  • Crowding the pan drops the oil temperature dramatically and results in soggy, greasy chicken, so resist the urge to fry everything at once
03 -
  • The double-fry technique creates the most incredible crunch—fry once until pale gold, let rest 5 minutes, then fry again until deep golden
  • Use tamari instead of soy sauce to make this gluten-free, but double-check your mochiko is certified GF since cross-contamination can happen

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