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Hawaiian Mochiko Chicken
Hawaiian Mochiko Chicken
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Irresistible family-friendly Mochiko chicken thighs, marinated in sweet rice flour, soy sauce, and garlic, then shallow fried.
Ingredients:
  • 0.25 cup white sugar
  • 0.25 cup mochiko (sweet rice flour)
  • 0.25 cup cornstarch
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.5 cup sliced green onions
  • 5 tablespoons soy sauce (such as Aloha™ Shoyu)
  • 2 tablespoons sesame seeds
  • 4 cloves garlic, minced, or more to taste
  • 3 pounds skinless, boneless chicken thighs, cut into strips
  • 2 cups vegetable oil for frying
Instructions:
  • Combine sugar, mochiko, cornstarch, and salt in a bowl, blending until well mixed.
  • Combine eggs, green onions, soy sauce, sesame seeds, and garlic in a bowl, whisk until smooth, then mix into the flour mixture to create a smooth batter.
  • Delicately fold the chicken strips into the batter, then let them marinate in the refrigerator for 4 hours to overnight.
  • Heat 1 1/2 inches of oil in a deep saucepan over medium heat. Fry chicken strips in batches until golden brown and cooked through, about 7 minutes, flipping occasionally. Ensure they reach an internal temperature of at least 165 degrees F (74 degrees C).

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