Mochiko Chicken Recipe
- By Aena Rizvi
- Updated Oct. 9, 2024
This Mochiko Chicken Recipe is Hawaii’s fried chicken at its best! This succulent chicken recipe is huge on flavor, super tender, and an instant family favorite dinner!
In This Article
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Video: watch us make this Recipe
Why This Recipe Stands Out
We all love a good chicken dinner, but this Mochiko Chicken Recipe is no ordinary chicken. Here’s why you’ll love it:
- Huge Flavors: This dish is a staple in Hawaiian cuisine, and it’s easy to see why. It’s robust in flavor, and delicious with this Hawaiian Macaroni Salad!
- Super Tender: This mochiko chicken is ridiculously tender on the inside, with a lightly crisp exterior.
- Garlic Lovers: The recipe uses a generous amount of garlic, similar to our Lemon Garlic Roast Chicken.
- Easy to Make: The recipe is straightforward and easy to follow, making it a great dish for a weekend dinner or a party.
- The Dipping Sauce: The dipping sauce takes the dish to a whole new level.
Key Recipe Ingredients
- Mochiko Flour – Mochiko is a brand of “glutinous” or “sweet” rice flour found in the Asian section of major grocery stores. Though its name suggests otherwise, it does not contain gluten. It’s the key ingredient that gives this dish its signature crispy coating. It is not the same as regular rice flour.
- Chicken Thighs – We use boneless, skinless chicken thighs for this recipe, as they are more flavorful and tender than chicken breasts.
- Asian Toasted Sesame Oil – This gives the marinade its deep aromatic flavor and can found in the Asian aisle of grocery stores.
- Oyster Sauce and Soy Sauce – These two sauces add a savory, umami flavor to the chicken. Make sure to use regular soy sauce for the right level of saltiness. Read up on oyster sauce here.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Chicken: While chicken thighs will provide the most tender results, you can substitute them with chicken breast, as in our Huli Huli Chicken.
- Spicier: If you like your food spicy, feel free to add more Sriracha to the dipping sauce. You can even add some chili powder to the flour mixture itself.
- Do Not Use Regular Rice Flour: Note that Mochiko flour is not the same as rice flour, and the two are not interchangeable.
Step-By-Step Recipe Instructions
- Mix all the dry ingredients in a large bowl and whisk to combine well. Add the wet ingredients and whisk the mixture well.
- Dry the chicken pieces and poke them with a fork. Add the chicken to the sauce mixture. Cover and marinate for at least 12 hours.
- If desired, make dipping sauce. It’s optional, but truly delicious!
- Once the oil in a large pan reaches 350F, fry the chicken pieces in batches until golden brown on all sides.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Marinate Overnight: The chicken needs to marinate for at least 12 hours, so we recommend marinating it overnight. This is a great way to get a head start on the recipe and let the flavors really soak into the chicken.
- Make the Dipping Sauce: The optional dipping sauce can be made ahead of time. Simply combine the sauce ingredients and whisk them together. This can be covered and stored in the fridge until you’re ready to use it.
What To Serve With MOchiko Chicken
Appetizer
- For the perfect Hawaiian-themed appetizer, try our Hawaiian BBQ Chicken Nachos which are always a crowd-pleaser!
- We also love these Asian Chicken Skewers and Grilled Shrimp Kabobs!
Rice and Salad
- Serve it with some Cilantro Lime Rice and Hawaiian Macaroni Salad for the complete meal everyone will love!
- We also love mochiko chicken with Instant Pot Jasmine Rice.
Drinks
- Keeping with the Hawaiian theme, you’ll love this make-ahead Hawaiian Mai Tai for the adults!
- Kids adore this 4-Ingredient Orange Julius Recipe that takes only 5 minutes to prep.
Commonly Asked Questions
What is mochiko flour?
Mochiko flour is a “sweet rice flour” made from glutinous rice, but it isn’t actually sweet in flavor at all. It’s commonly added to Asian desserts and savory dishes.
Is mochiko flour the same thing as rice flour?
Regular rice flour is made from non-glutinous, long-grain brown or white rice and is often used in gluten-free cooking or baking, as it has a light/fluffy texture. Mochiko is a sweet rice flour made from a glutinous, short-grain sweet rice called mochigome. Mochiko’s higher starch content allows the outer layer to become crunchy when frying, leaving a nice brown even coloring.
How long should I marinate the chicken?
For the best flavor, we recommend marinating the chicken for at least 12 hours or overnight. This allows the chicken to fully absorb the flavors of the marinade, resulting in a more delicious end product.
How do I know when the chicken is done cooking?
The chicken is done frying when it turns a golden-brown color and floats to the top of the oil. You can also use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C).
How long does Mochiko Chicken keep?
We recommend consuming Mochiko Chicken within 3 days for the best flavor and texture. Be sure to store it in an airtight container in the fridge.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Mochiko Chicken Recipe
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.
Ingredients
- 6 TB Mochiko flour, glutinous or “sweet” rice flour
- 3 TB all purpose flour
- 5 TB cornstarch
- 4 TB granulated sugar
- 8 cloves garlic, minced
- 2 large eggs, beaten
- ½ cup scallions, chopped
- 4 TB Asian toasted sesame oil, found in Asian aisle of grocery stores
- 3 TB oyster sauce
- 6 TB regular soy sauce
- 1 tsp table salt
- 1 tsp white pepper
- 5 lbs boneless skinless chicken thighs, cut into bite size pieces
- oil , for frying, peanut or vegetable oil work well
Optional Dipping Sauce:
- ⅓ cup light soy sauce
- ⅓ cup Mirin
- 1 tsp Asian toasted sesame oil
- 1 tsp Sriracha
- chopped scallions, optional garnish
- toasted sesame seeds, optional garnish
Instructions
- Do ahead: In a large bowl, mix together mochiko flour, all purpose flour, cornstarch, sugar, garlic, eggs, scallions, sesame oil, oyster sauce, soy sauce, salt, and pepper, 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. Cover and 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 cooked chicken on plate lined with paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce.
Notes
- Mochiko is a brand of “glutinous” or “sweet” rice flour found in the Asian section of major grocery stores. Though its name suggests otherwise, it does not contain gluten, nor does it taste sweet.
- Do not substitute rice flour for mochiko flour, as the two are not interchangeable. See original article for details.
- Gluten-free: To make this recipe gluten-free, replace the all-purpose flour with extra mochiko flour and use gluten-free tamari sauce in place of soy sauce.
- Don’t overcrowd the pan. Fry the chicken in batches to ensure even cooking and to prevent the oil temperature from dropping too much.
- Serve the mochiko chicken with or without the dipping sauce. We also love it with Cilantro Lime Rice and Hawaiian Macaroni Salad!
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
More to Cook And Eat
- Honey Soy Chicken – With only a handful of ingredients and minimal effort, this Honey Soy Chicken will quickly become a family favorite. It’s super tender, flavorful, and healthy.
- Easy, Healthy Orange Chicken – Skip the frying and excess breading, with this hugely flavorful orange chicken recipe.
- Maui Chicken Tacos – These Maui Chicken Tacos are deliciously inspired by the flavors of Hawaii. Tender, juicy, and bold-flavored, these tacos are a taste of paradise any day of the week.
- Teriyaki Chicken (Easy Stovetop Method) – This is our secret sauce teriyaki that cooks up perfectly every time.