Crispy Hawaiian Mochiko Chicken (Printable Version)

Golden, crunchy chicken bites marinated in sweet rice flour and island spices for authentic Hawaiian flavor.

# What You Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

→ Marinade

02 - 1 cup mochiko (sweet rice flour)
03 - 1/2 cup cornstarch
04 - 1/2 cup soy sauce
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 4 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tbsp green onions, finely sliced
10 - 2 tbsp sesame oil
11 - 1 tsp kosher salt
12 - 1/2 tsp ground black pepper

→ For Frying

13 - Vegetable oil, for deep frying

→ Garnish

14 - Sliced green onions
15 - Toasted sesame seeds
16 - Lemon wedges

# How to Make It:

01 - In a large mixing bowl, whisk together mochiko, cornstarch, soy sauce, sugar, eggs, garlic, ginger, green onions, sesame oil, salt, and black pepper until smooth.
02 - Add the chicken pieces to the marinade. Toss thoroughly to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
03 - Fill a deep pot or large skillet with about 2 inches of vegetable oil. Heat oil to 350°F.
04 - Remove chicken pieces from marinade, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and cooked through (about 5–7 minutes per batch).
05 - Transfer fried chicken to a paper towel-lined plate to drain. Repeat with remaining chicken. Serve hot, garnished with extra green onions, sesame seeds, and lemon wedges if desired.

# Expert Tips:

01 -
  • The mochiko coating stays crispy for hours, making it perfect for potlucks or meal prep
  • The marinade doubles as the batter, so every layer of flavor gets locked in
  • That sweet and savory balance is completely addictive, the kind of food that makes people ask for the recipe immediately
02 -
  • The marinade will look thick and paste-like after sitting for hours, and this is exactly what you want, do not thin it out
  • Crowding the pan drops the oil temperature dramatically and makes the coating soggy, so fry in small batches
  • Letting the chicken rest between the first and second fry is crucial for that extra-crunchy exterior
03 -
  • If you want to save time, prep the marinade the night before and add the chicken first thing in the morning
  • A wire cooling rack is better than paper towels for draining because it keeps the chicken crispy on all sides

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