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Hurts So Good Chicken Recipe

This recipe is aptly dubbed “Hurts So Good Chicken” for a reason. People tend to eat and eat til it hurts…in a deliciously good way. 

Hurts So Good Chicken Mochiko 1

We loved so many things about the cozy church we attended back in sunny So. Cal.

The awesome friendships, learning, music, and myriads of Littles running wildly happy were some of our favorite things.

But I gotta just say it. You know where this is going: the food. {Oh, the food.} People there could cook up a marvelous storm, as evidenced by the mouthwatering potlucks we frequently enjoyed.

Several of my go-to recipes originated from friends who shared their tried-and-true recipes. Recipes like this succulent Teriyaki Meatloaf and these irresistible Red Bean Mochi Bars.

And this Hurts So Good Chicken? You’d never guess who I adapted this recipe from…

Bowl of Chicken Mochiko with Chopped of Scallions

This Hurts So Good Chicken recipe hails from one of the college guys. Yeah, boy-men can cook.

After one of the famous potlucks, all the moms couldn’t stop asking about that one chicken dish. Thankfully, college guys are super generous with sharing their mama’s best recipes. The rest is history.

By the way, I didn’t title this dish. College Guy did. Seems whenever they made this chicken dish in their apartment, the guys crowded around and ate ’til their stomachs hurt. In a good way.

Hurts So Good Chicken Mochiko 2

Looks like that traditional will continue on in my own boys…they could not stop feasting on this chicken. They ate til their stomachs were F-U-L-L.

Maybe they’ll pass this recipe around once they’re off to college someday.


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Bowl of Chicken Mochiko with Chopped of Scallions

Hurts So Good Chicken Recipe

5 from 1 vote
This recipe is aptly dubbed "Hurts So Good Chicken" for a reason. People tend to eat so much of it that they a deliciously good way. This chicken is delish all on its own, and doesn't really need a sauce. However, I've included an optional dipping sauce for those who love to dip.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Author: Amy Dong


Optional Dipping Sauce:


  • Do ahead: Mix together first 12 ingredients in a large bowl, whisking to combine well. Towel-dry the chicken and use a fork to poke throughout all chicken pieces. Add chicken to the bowl of sauce mixture, coating completely. Cover and marinate 12 hours or overnight.
  • If desired, make the Optional Dipping Sauce by combining sauce ingredients and whisking together. Set aside until ready to use.
  • Line a large baking sheet with paper towels. Heat a generous amount of oil in a large heavy pan (oil should go deep enough to completely submerge chicken pieces.) Once oil reaches 350F, fry chicken pieces in batches until golden brown on all sides - do not over crowd. Adjust heat as needed to keep oil temp as close to 350F as possible. Use tongs to turn pieces over as needed. Once chicken is golden and floats to top, it's done. Drain on paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce.


Mochiko is a brand of "glutinous" or "sweet" rice flour found in the Asian section of major grocery stores. Though it's name suggests otherwise, it does not contain gluten.

Nutrition (per serving)

Calories: 534kcal | Carbohydrates: 25g | Protein: 60g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 2130mg | Potassium: 802mg | Fiber: 1g | Sugar: 9g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg
Course: Main Course
Cuisine: American
Method: Stovetop

Source: Chew Out Loud

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