Mochiko Chicken Recipe

Name: Mochiko Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless skinless chicken thighs; 1/4 cup mochiko sweet rice flour; 1/4 cup cornstarch; 1/4 cup sugar; 1/2 teaspoon salt; 2 eggs; 5 tablespoons shoyu (soy sauce, Aloha Shoyu preferred); 4 -5 garlic cloves, minced; 1/2 cup green onion, sliced; 2 tablespoons sesame seeds (optional)

Servings: persons

5 lbs boneless skinless chicken thighs
1/4 cup mochiko sweet rice flour
1/4 cup cornstarch
1/4 cup sugar
1/2 teaspoon salt
2 eggs
5 tablespoons shoyu (soy sauce, Aloha Shoyu preferred)
4 -5 garlic cloves, minced
1/2 cup green onion, sliced
2 tablespoons sesame seeds (optional)

1
Cut chicken into bite-size pieces.
2
In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
3
In a small bowl, combine eggs, shoyu, and garlic.
4
Whisk into dry ingredients.
5
Add chicken to mixture.
6
Fold in green onions, and sesame seeds if desired.
7
Marinate at least 4 hours; overnight is best.
8
Deep-fry until golden brown.

1385

kcal

Calories

Fat

Carbs

151

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 10 ingredients. The key ingredients include: 5 lbs boneless skinless chicken thighs, 1/4 cup mochiko sweet rice flour, 1/4 cup cornstarch, 1/4 cup sugar, and more.

Yes, 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.

Mochiko Chicken

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