My daughter’s favorite food in the world is this mochiko chicken. You have no idea what you’ve been missing if you’ve never had mochiko chicken. This is a common dish served at potlucks, tailgates, and family reunions. Japanese sweet flour known as mochiko produces a light batter. Once a month, I prepare this for my eight-person household. There are never any leftovers because I have to triple the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 10 |
Ingredients
- ¼ cup white sugar
- ¼ cup mochiko (sweet rice flour)
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 large eggs
- ½ cup sliced green onions
- 5 tablespoons soy sauce (such as Aloha™ Shoyu)
- 2 tablespoons sesame seeds (Optional)
- 4 cloves garlic, minced, or more to taste
- 3 pounds skinless, boneless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Instructions
- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inches oil; heat over medium heat. Fry chicken strips in batches in hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- I always marinate overnight. It is so much better.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 669 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
don’t forget the Sriracha and mayo mixed together to top it off. A little dab of it on top of the chicken and then garnished with the green onion. That’s how I learned to prepare it in Hawaii. BEST chicken I’ve ever had in my life!
Loved the Recipe I’m making it once a month
My family loved this dish! All three kids ate it. That alone is a miracle within itself. My husband said that it would be better if it had crushed red pepper in the marinade, but as the rest of us don’t like spicy, that will have to only go on his. I did think it was good, but I feel like it was missing something. I think next time I’ll add some Asian Five Spice, or nutmeg, or something else to try to give it that little extra that it needs.
This was great! I used boneless chicken breasts, which I sliced in half lengthwise so they were thinner w/o pounding. I didn’t add the green onion nor the sesame seeds, and it was perfect. Mochiko chicken is a very popular japanese/hawaiian dish, and is often put into bentos (lunches). You could use a little less sugar if you want. Thanks for the recipe!