Entree: United States – Hawaii – Mochiko Chicken (Hawaiian sweet-marinated deep-fried chicken coated in mochiko sweet rice flour)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 8 boneless skinless chicken thighs, approx. 2 lb (900 g), cut into 1–1.5 in (2.5–4 cm) bite-size pieces
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 ml) sesame oil
- 1/4 cup (60 ml) mirin or rice wine
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 large egg, beaten
- 3/4 cup (95 g) mochiko (sweet rice) flour
- 2 tbsp (16 g) cornstarch
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) kosher salt, or to taste
- Vegetable oil for deep frying, enough for a 2–3 in (5–8 cm) oil depth in a pot (about 4–6 cups / 950–1400 ml)
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp (9 g) toasted sesame seeds (for garnish)
- Lemon or lime wedges for serving
- Optional dipping sauce: 1/4 cup (60 ml) mayonnaise mixed with 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) chili sauce

Instructions

1. In a large bowl combine soy sauce, sugar, sesame oil, mirin, minced garlic, and grated ginger; whisk until sugar dissolves.
2. Add the chicken pieces to the marinade, mix to coat, cover, and refrigerate for at least 2 hours or up to overnight.
3. In a shallow bowl or pie dish whisk the beaten egg. In another shallow bowl combine mochiko flour, cornstarch, baking powder, and salt.
4. Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature.
5. Remove chicken from the marinade, letting excess drip off. Dip pieces briefly into beaten egg, then dredge thoroughly in the mochiko flour mixture, pressing lightly to adhere.
6. Fry chicken in batches without crowding for 4–6 minutes per batch, turning as needed, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F (160–175°C).
7. Transfer fried pieces to a wire rack set over a sheet pan to drain and rest for 2–3 minutes so coating firms and stays crisp.
8. Serve hot garnished with sliced green onions, toasted sesame seeds, and lemon or lime wedges alongside the optional dipping sauce.