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5.0 from 3 votes

Mochiko Chicken (Hawaiian Fried Chicken)

A recipe for Mochiko Chicken (Hawaiian Fried Chicken)! Pieces of chicken are marinated in a mochiko cornstarch mixture and fried until crisp and tender.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 18 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: Hawaiian

Ingredients

  • 1 large egg
  • 2 tablespoons soy sauce
  • 3 tablespoons Mochiko flour
  • 3 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 2 green onions finely chopped
  • 1 clove garlic minced
  • 1/2 teaspoon grated ginger
  • 1 pound boneless, skinless chicken thighs
For Serving:
  • vegetable oil for frying
  • thinly sliced green onions for garnish
  • sesame seeds for garnish, optional
  • steamed white rice
  • Hawaiian macaroni salad
  • shredded cabbage

Instructions

    Cup of Yum
  1. In a large bowl, combine the egg, soy sauce, mochiko, cornstarch, sugar, salt, chopped green onions, garlic, and ginger.
  2. Use the flat side of a meat tenderizer to gently flatten the chicken. Slice into about 2 inch pieces. Add the pieces to the marinade and toss to thoroughly coat. Cover and refrigerate for 4 hours to overnight. Remove from the refrigerator 15-30 minutes before frying.
  3. In a large wok, bring 1 inch of vegetable oil to high heat. Once heated and shimmering, reduce heat to medium.
  4. Gently place 7-9 pieces of chicken into the oil. Be careful not to overcrowd. Fry for 2 1/2-3 minutes per side, until golden and cooked through. Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.
  5. Top with green onions and (optionally) sesame seeds and serve on its own or paired with rice, shredded cabbage, and/or macaroni salad.