Entree: United States – Hawaii – Mochiko Chicken

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs, trimmed and cut into 1.5-inch (4 cm) pieces
- 3/4 cup (105 g) mochiko (sweet rice flour) for marinade
- 1 cup (140 g) mochiko (sweet rice flour) for dredging
- 1 large egg
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) water
- 1 tbsp (6 g) fresh ginger, grated
- 2 cloves (6 g) garlic, minced
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 cups (950 ml) neutral frying oil (vegetable or canola), for deep frying
- 2 cups (360 g) short-grain white rice, rinsed
- 2 1/2 cups (625 ml) water (for cooking rice)
- 4 cups (340 g) green cabbage, finely shredded
- 1 medium (70 g) carrot, peeled and grated
- 3 green onions (scallions), thinly sliced (white and green parts separated)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (8 g) toasted sesame seeds
- Lemon wedges, for serving
- Salt as needed

Instructions

Short Description:
Crispy, sweet-savory pieces of chicken marinated in mochiko (sweet rice flour), soy sauce, and sugar, then deep-fried and served with steamed short-grain rice and a quick sesame cabbage slaw for a complete Hawaiian-style plate lunch entree.

Regional Notes:
This Hawaiian version uses mochiko (sweet rice flour) in the marinade and coating to create a distinctive crisp, slightly sweet crust familiar in local plate-lunch shops. It differs from mainland karaage by the mochiko base and the sweeter soy-sugar marinade, and is typically plated with rice and a simple slaw rather than just a dipping sauce.

1. Make the rice: combine rinsed short-grain rice and 2 1/2 cups (625 ml) water in a medium pot, bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
2. Prepare the marinade: in a large bowl whisk together 3/4 cup (105 g) mochiko, egg, 1/4 cup (60 ml) soy sauce, 2 tbsp (25 g) sugar, 1 tbsp (15 ml) sesame oil, 2 tbsp (30 ml) water, grated ginger, minced garlic, and 1/2 tsp (1.5 g) black pepper until smooth.
3. Add the chicken pieces to the marinade, mixing so each piece is well coated. Cover and refrigerate at least 30 minutes or up to overnight for best flavor (2–8 hours recommended).
4. While the chicken marinates, make the sesame cabbage slaw: in a bowl whisk together 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 ml) soy sauce, and 1 tsp (4 g) sugar until smooth. Toss with shredded cabbage, grated carrot, and the white parts of the green onions. Season with salt to taste and refrigerate until serving; sprinkle with toasted sesame seeds and reserved green onion greens just before plating.
5. Heat oil in a deep, heavy pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain consistent temperature. Pour enough oil to create at least 2 inches (5 cm) depth.
6. Set up a dredging station: place 1 cup (140 g) mochiko in a shallow bowl. Remove chicken from marinade in batches, letting excess drip off, and dredge each piece lightly in the dry mochiko to coat.
7. Fry the chicken in batches without overcrowding, 4–6 minutes per batch, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat as needed to keep oil around 325–350°F (160–175°C) so exterior browns without burning.
8. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crispy. Finish all batches, keeping cooked chicken warm in a 200°F (95°C) oven if needed.
9. To serve, divide steamed rice among 4 plates, arrange mochiko chicken alongside, and add a generous scoop of sesame cabbage slaw. Garnish with green onion greens, toasted sesame seeds, and lemon wedges for squeezing.
10. Serve immediately while chicken is hot and crisp. Leftover chicken keeps refrigerated up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.