Crispy Mochiko Chicken (Print Version)
Golden mochiko coated chicken with savory soy, ginger, and garlic notes, delivering a tender, crunchy bite every time.
# What You'll Need:
→ Proteins
01 -
2 lb boneless, skinless chicken thighs, cut into 2-inch pieces
→ Batter and Coating
02 -
½ cup mochiko sweet rice flour
03 -
¼ cup cornstarch
04 -
2 large eggs
→ Marinade
05 -
¼ cup soy sauce
06 -
¼ cup granulated sugar
07 -
2 tsp fresh ginger root, grated
08 -
4 cloves garlic, minced
09 -
2 tbsp mirin rice wine (optional)
10 -
½ tsp salt
11 -
¼ tsp black pepper
→ Frying
12 -
Vegetable oil, enough to fill 1½ to 2 inches in pot
# Steps to Follow:
01 -
Pat chicken thighs dry and cut into 2-inch pieces to enhance marinade adherence and crispness.
02 -
Whisk together eggs, soy sauce, sugar, mirin, ginger, garlic, salt, and pepper. Incorporate mochiko flour and cornstarch, whisking until smooth without dry spots.
03 -
Add chicken pieces to batter, tossing to coat thoroughly. Cover and refrigerate for a minimum of 2 hours or overnight for optimal flavor and texture.
04 -
Fill a heavy pot with 1½ to 2 inches of vegetable oil. Heat to maintain 340–350°F using a deep-fry thermometer, adjusting heat as necessary.
05 -
Lift chicken from batter letting excess drip off. Carefully fry in hot oil without overcrowding for 5–7 minutes, turning once, until deep golden brown and reaching an internal temperature of 165°F.
06 -
Transfer fried chicken to a wire rack over a sheet pan. Optionally sprinkle with salt while hot. Allow to rest briefly for crust to set and juices to redistribute.
07 -
Serve hot alongside steamed rice, macaroni salad, or preferred dipping sauces. Reheat leftovers in a 375°F oven or air fryer to restore crispness.
# Additional Notes:
01 -
Marinate chicken overnight for enhanced flavor and crispiness.
02 -
Maintain oil temperature within recommended range for even cooking and optimal crust.