Crispy Mochiko Chicken

This crispy mochiko chicken is a Hawaiian classic that delivers an extralight, shatteringly crisp crust surrounding juicy, tender chicken. The mochiko sweet rice flour creates a crunch that is even better than cornstarch, while the combination of soy, ginger, garlic, and a touch of sugar brings a savory and sweet flavor that feels totally addictive in every bite.

I first tried this recipe on a family trip to Hawaii, and ever since, it has become a weekly favorite. The crunchy texture and the aromatic marinade always bring a smile to everyone’s face.

Ingredients

• Two pounds boneless skinless chicken thigh pieces: cut into twoinch chunks for juicy, tender bites that hold moisture well
• Half a cup mochiko sweet rice flour: finely milled glutinous rice flour essential for that signature crunchy crust
• Quarter cup cornstarch: adds lightness and a crisp texture to the batter
• Two large eggs: bind the batter and help it stick beautifully to the chicken
• Quarter cup soy sauce: provides umami depth and savory balance, choose reduced sodium for a milder saltiness
• Quarter cup granulated sugar: balances the savory notes with a subtle sweetness
• Two teaspoons freshly grated ginger root: adds warmth and a zingy freshness
• Four cloves minced garlic: for robust aromatic flavor
• Two tablespoons mirin rice wine: optional, but highly recommended for adding mild sweetness and complexity
• Vegetable oil: for frying, a neutral oil with a high smoke point is best for deep frying
• Half teaspoon salt: to season and enhance the flavors
• Quarter teaspoon freshly ground black pepper: for a gentle spicy kick

Instructions

Prepare the chicken:

Pat the chicken thighs dry very well with paper towels to remove excess moisture. Cut into twoinch bitesized pieces if not already cut. Dry chicken helps the marinade adhere and reinforces the crisp coating.

Mix the marinade batter:

In a large mixing bowl, whisk together the eggs, soy sauce, sugar, mirin, grated ginger, minced garlic, salt, and black pepper until fully combined. Gradually add mochiko sweet rice flour and cornstarch. Whisk thoroughly until the batter is smooth without lumps or dry patches. This wet batter acts both as a marinade and a crispy jacket.

Marinate the chicken:

Add the chicken pieces to the batter. Toss gently with your hands or tongs to ensure every piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for a minimum of two hours. For best flavor and texture, marinate overnight.

Heat the oil for frying:

Fill a deep skillet or heavy Dutch oven with about one and a half to two inches of vegetable oil. Heat over medium and monitor the temperature with a deepfry thermometer. Aim for 340°F to 350°F. Maintain this temperature throughout frying, adjusting the heat as needed.

Fry the chicken in batches:

Carefully lift chicken pieces from the batter allowing excess to drip back into the bowl. Add pieces gently to the hot oil without overcrowding the pan to avoid steaming instead of frying. Fry each batch for five to seven minutes, turning once to ensure even browning. Chicken is done when golden brown and cooked through with an internal temperature of 165°F.

Drain and rest the chicken:

Use a slotted spoon or tongs to transfer hot fried chicken onto a wire rack placed over a baking sheet. This prevents sogginess from trapped oil. Optionally season lightly with a pinch of salt while still hot. Let the chicken rest for a few minutes so the crust sets and juices redistribute for tender bites.

Serve Hawaiian style:

Enjoy your crispy mochiko chicken hot alongside steamed white rice, macaroni salad, or your favorite dipping sauces. Leftovers reheat wonderfully in a 375°F oven or air fryer until crispy and heated through.

This recipe always reminds me of summer family gatherings where everyone would gather around the table to devour this chicken, sharing stories and laughter. My favorite ingredient has to be the mochiko flour because it creates that craggy, irresistible crust that stays crispy even as it cools.

Storage Tips

Store leftover chicken in a single layer in an airtight container in the refrigerator. To reheat, use an oven or air fryer set to 375°F to revive the crispiness without drying the meat. Avoid microwaving as it tends to make the crust soggy.

Ingredient Substitutions

Replace soy sauce with tamari or coconut aminos for glutenfree or milder flavor options. You can substitute chicken thigh with chicken breast if you prefer leaner meat but watch the frying time closely to avoid dryness. Cornstarch can be swapped with potato starch for an even lighter and more delicate crisp.

Serving Suggestions

Pair this chicken with traditional Hawaiian sides like white rice and macaroni salad for an authentic experience. It also works well with Asianinspired slaws or steamed vegetables. Serve with dipping sauces such as spicy mayo, ponzu, or simple soy sauce with a squeeze of lime.

Enjoy this mochiko chicken hot with rice or macaroni salad for a classic Hawaiian plate lunch. Reheat leftovers in an oven or air fryer at 375°F to keep the crust crispy.

Common Questions About the Recipe

→ What is mochiko and why is it used?

Mochiko is a sweet rice flour that creates an extra crunchy, light coating, enhancing texture compared to traditional wheat flour or cornstarch.

→ Can other chicken cuts be used instead of thighs?

Yes, chicken breast can be substituted for a leaner result, but frying time should be adjusted to prevent drying out.

→ What is the purpose of mirin in the batter?

Mirin adds a subtle sweetness and umami depth, creating a glossy finish and enhancing the overall flavor balance.

→ How should the oil temperature be maintained during frying?

Keep the oil between 340°F and 350°F to ensure even cooking and a crisp crust without excessive oil absorption.

→ Are there gluten-free alternatives for soy sauce in the marinade?

Tamari or coconut aminos can replace soy sauce for a gluten-free option while preserving savory notes.