Hawaiian Style Mochiko Chicken Recipe

Name: Hawaiian Style Mochiko Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts; 5 tablespoons mochiko rice flour; 5 tablespoons cornstarch; 6 tablespoons sugar; 5 tablespoons aloha shoyu; 2 teaspoons sesame oil; 1/2 teaspoon salt; 1/4 cup green onion, chopped (for batter); 1/4 cup green onion, chopped (for garnish); 5 minced garlic cloves; 2 eggs; 1 1/2 cups canola oil (for frying); sesame seeds (for garnish)

Servings: persons

2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
5 tablespoons mochiko rice flour
5 tablespoons cornstarch
6 tablespoons sugar
5 tablespoons aloha shoyu
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 cup green onion, chopped (for batter)
1/4 cup green onion, chopped (for garnish)
5 minced garlic cloves
2 eggs
1 1/2 cups canola oil (for frying)
sesame seeds (for garnish)

1
In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and 1/4 cup of green onions.
2
Cut chicken into bite size pieces for quick and even cooking.
3
Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
4
Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
5
For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
6
When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
7
Garnish with chopped green onion and sesame seeds.
8
If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

1688

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts, 5 tablespoons mochiko rice flour, 5 tablespoons cornstarch, 6 tablespoons sugar, and more.

Yes, Hawaiian Style Mochiko Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hawaiian Style Mochiko Chicken

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