Hawaiian Mochiko Chicken: The Ultimate Crispy Chicken Recipe
Introduction to Hawaiian Mochiko Chicken
Hawaiian Mochiko Chicken is a delicious dish that combines the rich flavors of traditional Hawaiian cuisine with the satisfying crunch of crispy fried chicken. This recipe is not only easy to follow but also perfect for family gatherings or casual weeknight dinners. With its unique marinade and delightful garnishes, it’s sure to become a favorite in your household.
A Personal Story Behind My Hawaiian Mochiko Chicken Journey
I remember the first time I tried Mochiko Chicken at a family luau. The crispy texture and savory flavor captivated me from the first bite. As I grew older, I wanted to recreate that special dish in my kitchen. After many attempts, I finally perfected my version of Hawaiian Mochiko Chicken, and it has since become a staple for celebrations and gatherings with friends and family.
What Makes This Hawaiian Mochiko Chicken Recipe Special?
What sets Hawaiian Mochiko Chicken apart is its unique blend of ingredients like mochiko flour and potato starch, which creates a wonderfully crispy texture. The marinade, infused with soy sauce, garlic, and ginger, gives the chicken a savory flavor that is both comforting and exciting. Moreover, the addition of spicy mayo and furikake garnishes elevates the dish, making it not only tasty but visually appealing as well.
The Full Hawaiian Mochiko Chicken Recipe
Ingredients
- 2 lbs chicken thighs, cut into 2-inch strips
- 2 large eggs
- 1/2 cup mochiko flour (glutinous rice flour)
- 1/2 cup potato starch (or corn starch)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 Tbsp Mirin
- 2 green onions, chopped
- 6 cloves garlic, minced
- 1/2 inch ginger, minced
Garnish:
– Spicy Mayo (mix 1-2 Tbsp sriracha with 1/4 cup mayo if needed)
– Furikake
Instructions
- Make the marinade. In a large bowl, combine the mochiko flour, potato starch, eggs, sugar, soy sauce, Mirin, green onions, garlic, and ginger. Whisk until well mixed. This step is crucial for ensuring every piece of chicken is well-coated and flavorful.
- Marinate the chicken. Add the chicken thighs to the marinade, mixing well to ensure they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight. Marinating allows the flavors to deeply penetrate the chicken, making it extra delicious.
- Set up for deep frying. Prepare a Dutch oven with a candy thermometer attached. Fill with oil about 2 inches deep, ensuring the chicken can float while frying. This will help achieve an even crispiness.
- Deep fry the chicken. Heat the oil over medium heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pot to ensure that each piece cooks evenly. Fry until golden and crispy, around 4-5 minutes. Transfer the fried chicken to a cooling rack over a sheet pan. Repeat until all chicken is cooked.
- Garnish and serve. Drizzle spicy mayo and sprinkle furikake over the crispy chicken. Enjoy immediately for the best texture and flavor. For an extra kick, a squeeze of fresh lemon juice can be added just before serving.
Serving Suggestions and Variations for Hawaiian Mochiko Chicken
Hawaiian Mochiko Chicken is perfect when served on a bed of steamed rice or alongside a fresh salad. For a fun twist, you can make sliders with the chicken, adding some coleslaw and pickles. If you want to spice things up, try adding jalapeños in the marinade or serve with a side of pineapple salsa to complement the savory flavors of the chicken.
Frequently Asked Questions About Hawaiian Mochiko Chicken
Can I use chicken breasts instead of thighs? While chicken thighs are recommended for their juiciness and flavor, you can use chicken breasts. However, be mindful that they may not be as tender.
How can I make this recipe gluten-free? To make this recipe gluten-free, ensure you use gluten-free soy sauce and check that your potato starch is also gluten-free.
Can I bake these instead of frying? Yes, you can bake them at 425°F (220°C) for about 25-30 minutes, flipping halfway through. They might not be as crispy as fried but will still be delicious.
What is furikake? Furikake is a Japanese seasoning that typically includes dried fish, sesame seeds, seaweed, and various seasonings. It adds a wonderful umami flavor to dishes.
How do I store leftovers? Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain some crispiness before serving.
Hawaiian Mochiko Chicken
Equipment
- Dutch oven For deep frying.
- Candy thermometer To monitor oil temperature.
Ingredients
Main Ingredients
- 2 lbs chicken thighs cut into 2-inch strips
- 2 large eggs
- 1/2 cup mochiko flour glutinous rice flour
- 1/2 cup potato starch or corn starch
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 Tbsp Mirin
- 2 green onions chopped
- 6 cloves garlic minced
- 1/2 inch ginger minced
Garnish:
- Spicy Mayo mix 1-2 Tbsp sriracha with 1/4 cup mayo if needed
- Furikake
Instructions
- In a large bowl, combine the mochiko flour, potato starch, eggs, sugar, soy sauce, Mirin, green onions, garlic, and ginger. Whisk until well mixed.
- Add the chicken thighs to the marinade, mixing well to ensure they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare a Dutch oven with a candy thermometer attached. Fill with oil about 2 inches deep, ensuring the chicken can float while frying.
- Heat the oil over medium heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pot to ensure that each piece cooks evenly. Fry until golden and crispy, around 4-5 minutes. Transfer the fried chicken to a cooling rack over a sheet pan. Repeat until all chicken is cooked.
- Drizzle spicy mayo and sprinkle furikake over the crispy chicken. Enjoy immediately for the best texture and flavor. For an extra kick, a squeeze of fresh lemon juice can be added just before serving.