Mochiko chicken is a Hawaiian local-food favorite where chicken is marinated, coated, and fried until crisp outside and tender inside. It belongs in the archive because it is a very recognizable island plate-lunch and potluck dish, not just a niche recipe.
If you enjoy this style of Pacific cooking, you may also want to try shoyu chicken, loco moco.
Ingredients
- 2 pounds boneless chicken thighs, cut into pieces
- 1/2 cup mochiko flour
- 1/4 cup all-purpose flour
- 1/4 cup soy sauce
- 2 eggs
- 2 tablespoons sugar
- 2 cloves garlic, minced
- Oil for frying
Instructions
- Mix the chicken with the soy sauce, eggs, sugar, and garlic.
- Add the mochiko and all-purpose flour and stir until coated.
- Marinate briefly or chill for longer if you want deeper flavor.
- Heat oil in a deep pan over medium heat.
- Fry the chicken pieces until crisp and fully cooked.
- Drain and serve hot.
Helpful Tips
- Chicken thighs stay juicier than breast meat here.
- Do not crowd the oil or the coating will soften.
- Serve soon after frying for the best texture.
FAQ
What makes mochiko chicken different?
The mochiko flour helps give the coating a distinctive crisp texture.
Can it be made ahead?
It is best fresh, though leftovers can be reheated.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 395 kcal |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Protein | 31 g |
| Sodium | 720 mg |
| Cholesterol | 155 mg |
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