Hawaiian Mochiko Chicken
Deliciously crispy Hawaiian Mochiko Chicken, perfect for family dinners.
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.
Notes
For an extra kick, you can add a squeeze of fresh lemon juice over the finished chicken before serving.