Mochiko Chicken Recipe

By Aena Rizvi
Updated Oct. 1, 2024

5 from 1 vote
Jump to recipe

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!

A bowl of crispy Mochiko chicken garnished with green onions and sesame seeds, with a pair of chopsticks resting on the rim. — Mochiko Chicken has a unique chewiness and a subtle sweet flavor that sets it apart from other fried chicken!

Video: watch us make this Recipe

Why This Recipe Stands Out

We all love a good fried chicken, but this Mochiko Chicken Recipe takes things to a whole new level. Here’s why you’ll love this recipe:

Comfort Food: This dish is a staple in Hawaiian cuisine, and it’s easy to see why. It’s the perfect comfort food, like our Hawaiian Macaroni Salad!
Incredible Texture: We love the texture of this chicken. It has that classic fried chicken crunch, but it also has a pleasant bouncy chew thanks to the mochiko rice flour. It’s truly the best of both worlds!
Perfectly Garlicky: The recipe uses a generous amount of garlic, adding a delicious kick to the chicken, as it does in our Lemon Garlic Roast Chicken.
Chewy and Subtly Sweet: The mochiko rice flour gives the chicken a unique chewiness and a subtle sweet flavor that sets it apart from other fried chicken recipes. We also use it in our Red Bean Mochi Bars Recipe!
Easy to Make: The recipe is straightforward and easy to follow, making it a great dish for a weekend dinner or a party.
Pairs Well with Dipping Sauce: The optional dipping sauce takes the dish to a whole new level. It’s the perfect finishing touch for an already amazing recipe.

Key Recipe Ingredients

Overhead shot of ingredients to make Mochiko Chicken recipe.

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.
Chicken Thighs – We use boneless, skinless chicken thighs for this recipe, as they are more flavorful and tender than chicken breasts, and hold up well to the frying process.
Asian Toasted Sesame Oil – This gives the marinade its distinct nutty flavor and aroma and is 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.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

Chicken: While we love using boneless, skinless chicken thighs for this recipe, you can absolutely 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.

Step-By-Step Recipe Instructions

Dry and wet ingredients to make mochiko chicken recipe batter being mixed together in a bowl.

Chicken pieces being coated in mochiko chicken batter to make mochiko chicken recipe.

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, ensuring it is completely coated. Cover and marinate for at least 12 hours.

Optional dipping sauce for mochiko chicken being mixed in a bowl.

Chicken pieces being fried in hot oil until they're golden brown to make mochiko chicken.

In a separate bowl, make the optional dipping sauce by whisk together all the sauce ingredients. Cover and set it aside until the chicken is ready.
Heat a generous amount of oil in a large pan. Once the oil 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.

A bowl of crispy Mochiko chicken garnished with chopped scallions and sesame seeds. — Enjoy Mochiko Chicken on its own or with our delicious and easy optional dipping sauce!

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!

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

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 frying?

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 of frying for the best flavor and texture. After that, the quality may start to deteriorate. 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!