For extra crispy chicken, consider double-dredging the chicken in the rice flour mixture before frying. Adjust the amount of cayenne pepper to your preferred spice level. A pinch of black pepper can also be added for extra flavor. If you don't have a deep fryer, a large saucepan works well. Just make sure the oil is deep enough to fully submerge the chicken. Marinating for the full 48 hours really enhances the flavor, but 24 hours will still yield delicious results. Experiment with other spices! A little ginger or sesame oil in the marinade can add a unique twist.
Mochiko Chicken
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME24 hrs 35 mins
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SERVING7 People
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VIEWS100
Experience the irresistible allure of Mochiko Chicken, where tender chicken strips meet a delectable, spice-infused marinade. This recipe transforms simple ingredients into a symphony of flavors, culminating in a crispy, golden-brown perfection that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol321 mg
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Fiber1 g
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Protein84 g
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Saturated Fat4 g
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Sodium3821 mg
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Sugar16 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, whisk together the eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper until thoroughly combined. (5 minutes)
02 Step
Recipe View Add the chicken strips to the marinade, ensuring each piece is well-coated. (2 minutes)
03 Step
Recipe View Cover the bowl and marinate in the refrigerator for at least 24 hours, or up to 48 hours for maximum flavor infusion. (24-48 hours)
04 Step
Recipe View When ready to cook, heat the oil in a deep fryer or a large, heavy-bottomed saucepan to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
05 Step
Recipe View Carefully add the marinated chicken to the hot oil in batches, being careful not to overcrowd the fryer. (2 minutes per batch)
06 Step
Recipe View Fry the chicken until it is golden brown and crispy on all sides, about 5-7 minutes per batch. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches at least 165 degrees F (74 degrees C). (7 minutes per batch)
07 Step
Recipe View Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. (2 minutes)
08 Step
Recipe View Serve immediately and enjoy the crispy, flavorful Mochiko Chicken!
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Jett Doyle
May 9, 2025I added a little ginger to the marinade and it was delicious! Thanks for the great recipe.
Arnold Okuneva
Apr 23, 2025This recipe is fantastic! The chicken came out perfectly crispy and the marinade was so flavorful.
Jacky Anderson
Jan 29, 2025I made this for a party and everyone raved about it. The 24-hour marinade is key!
Krystal West
Jan 3, 2025My family loves this Mochiko Chicken! It's so much better than takeout.
Nelda Adams
Aug 16, 2024The recipe was easy to follow and the tips were very helpful. I will definitely be making this again.