Crispy Hawaiian Mochiko Chicken

Crispy Hawaiian Mochiko Chicken is your new favorite gluten-free dish that blends Hawaiian flavors with a crispy coating.

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Prep Time 15

Cook Time 20

Marination Time 4

Total Time 4 35

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 pound chicken thighs Juicy and flavorful, can substitute with boneless chicken breasts.
1 cup Mochiko flour Gluten-free flour, can be swapped with glutinous rice flour.
½ cup potato starch Ensures extra crispy texture; cornstarch can be used as an alternative.
2 pieces eggs Binds ingredients; can be omitted for vegan option.
¼ cup gluten-free soy sauce Adds umami depth; use tamari if needed.
2 tablespoons sugar Balances savory flavor.
2 tablespoons mirin Contributes sweetness; can substitute with rice vinegar and sugar.
2 pieces scallions Offers fresh flavor; chives can be used if unavailable.
3 cloves garlic Deepens flavor; replace with shallots for milder taste.
1 tablespoon ginger Infuses warmth; galangal can serve as alternative.

For Frying

3 cups vegetable oil Use a neutral oil like canola or peanut.

For Serving

to taste spicy mayo Mix of mayonnaise and sriracha.
to taste furikake Japanese seasoning mix; golden sesame seeds can replace.

Equipment

Dutch oven
Candy thermometer
medium-sized bowl

Method

Step-by-Step Instructions

In a medium-sized bowl, whisk together 1 cup of Mochiko flour, ½ cup of potato starch, 2 eggs, 2 tablespoons of sugar, ¼ cup of gluten-free soy sauce, 2 tablespoons of mirin, 2 chopped scallions, 3 minced garlic cloves, and 1 tablespoon of grated ginger until smooth.
Cut 1 pound of chicken thighs into strips and coat them thoroughly with the marinade, ensuring every piece is well-covered. Cover tightly and refrigerate for at least 4 hours or overnight.
In a Dutch oven, pour enough vegetable oil to submerge the chicken pieces and heat it to 350°F.
Once the oil is hot, add the marinated chicken in batches and fry for 4 to 5 minutes until golden brown.
After frying, drizzle with spicy mayo and sprinkle with furikake. Serve warm.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 38gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Maintain oil temperature at 350°F for best results. Fry in batches to avoid sogginess. Marinate overnight for maximum flavor. Cool on a rack to keep crispy.

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