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–+ servings
Crispy Hawaiian Mochiko Chicken

Crispy Hawaiian Mochiko Chicken: Your New Favorite Comfort Dish

Crispy Hawaiian Mochiko Chicken is a quick and easy dish that brings the flavors of Hawaii to your dinner table.
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Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken thighs substitute with boneless, skinless chicken breasts for a leaner option
For the Coating
  • 1 cup Mochiko flour can be swapped with any glutinous rice flour
  • 1/2 cup potato starch cornstarch is a suitable alternative
  • 2 large eggs can be substituted with chia seed slurry (1 tbsp chia seed + 2.5 tbsp water) for a vegan option
For the Marinade
  • 1/4 cup soy sauce make sure it's labeled gluten-free, with tamari as a substitute
  • 2 tablespoons sugar consider brown sugar or coconut sugar for a deeper flavor
  • 1/4 cup mirin can be substituted with rice vinegar mixed with sugar
  • 3 scallions chopped use chives if unavailable
  • 3 cloves garlic can use shallots for a milder flavor
  • 1 tablespoon ginger galangal can serve as a substitute
For Serving
  • 1/2 cup spicy mayo a mix of mayonnaise and sriracha; adjust ratios to suit heat preference
  • 2 tablespoons furikake golden sesame seeds can make a simple substitute

Equipment

  • Mixing Bowl
  • Dutch oven
  • Candy thermometer
  • slotted spoon
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the Mochiko flour, potato starch, eggs, sugar, gluten-free soy sauce, mirin, chopped scallions, minced garlic, and grated ginger until the mixture is smooth and well combined.
  2. Take the chicken thighs and cut them into bite-sized strips, then coat them with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.
  3. In a Dutch oven, pour in enough vegetable oil to reach about 3 inches deep and heat the oil to 350°F (175°C).
  4. Carefully add the marinated chicken strips to the hot oil, frying for 4-5 minutes until golden brown and crispy.
  5. After frying, place the chicken on a wire rack to allow excess oil to drain and serve with spicy mayo and furikake.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure to keep the oil temperature consistent for optimal crispiness. Store leftovers in an airtight container for up to 3-4 days.

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