For a crispier texture, consider double-frying the chicken. After the first fry, let the chicken cool slightly, then fry again for another 1-2 minutes. If you don't have mochiko, you can find it in most Asian supermarkets or online. Adjust the amount of garlic to your preference. For a more intense garlic flavor, add an extra clove or two. Leftover Mochiko chicken is delicious cold, making it a great option for lunchboxes or picnics.
Hawaiian Mochiko Chicken
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 25 mins
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SERVING10 People
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VIEWS19
Experience the irresistible crunch and savory-sweetness of Hawaiian Mochiko Chicken! This dish features tender chicken marinated in a flavorful batter made with mochiko (sweet rice flour), creating a delightfully light and crispy coating. Perfect for potlucks, family gatherings, or a satisfying weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol130 mg
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Fiber1 g
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Protein28 g
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Saturated Fat4 g
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Sodium669 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium bowl, whisk together the sugar, mochiko, cornstarch, and salt. (Prep time: 2 minutes)
02
Step
3 mins
In a separate bowl, whisk together the eggs, green onions, soy sauce, sesame seeds, and minced garlic. (Prep time: 3 minutes)
03
Step
5 mins
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Ensure there are no lumps. (Prep time: 5 minutes)
04
Step
5 mins
Gently stir the chicken strips into the batter, ensuring each piece is well coated. (Prep time: 5 minutes)
05
Step
4 hrs
Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld. (Marinating time: 4 hours - overnight)
06
Step
8 mins
When ready to cook, pour the vegetable oil into a deep, heavy-bottomed saucepan or Dutch oven, filling it to a depth of about 1 1/2 inches. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). A deep-fry thermometer is recommended for accuracy. (Prep time: 8 minutes)
07
Step
7 mins
Carefully add the marinated chicken strips to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). (Cook time per batch: 6-8 minutes)
08
Step
2 mins
Remove the fried chicken with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil. (Prep time: 2 minutes)
09
Step
0 mins
Serve hot and enjoy!
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Milo Buckridge
May 29, 2025This recipe is fantastic! The chicken comes out perfectly crispy and flavorful. My family loves it!
Kaylie Shields
May 28, 2025The directions were easy to follow, and the chicken turned out great. I will definitely be making this again!
Irwin Walker
Apr 22, 2025I made this for a potluck, and it was a huge hit! Everyone raved about how delicious it was.
Romaine Heller
Apr 15, 2025I've tried a few Mochiko chicken recipes, and this one is by far the best. The marinade is spot-on, and the chicken stays tender and juicy.