Mochiko Chicken
Part of Fried Chicken: Three Ways
I love fried chicken of all types but if I had to chose, sweet Japanese fried chicken is my absolute fave. Savory and sweet, always in bite sized pieces, it’s complete and total comfort food.
Mochiko Chicken is the Hawaiian version. Made with my favorite ingredient, it’s a marinated fried chicken that’s easily made without all the dredging. While some plate lunch places serve mochiko chicken in one large piece, I prefer to make mine into smaller cut pieces to ensure absolute flavor in every bite.
Mochiko Chicken
Ingredients:
2 lbs chicken, cut up into small pieces
1/4 cup mochiko
1/4 cup cornstarch
1/4 cup sugar
5 Tablespoons soy sauce
2 eggs
1 clove garlic, minced
salt and pepper
Instructions:
Cut the chicken into bite sized pieces.
In a bowl stir together the mochiko, cornstarch, sugar, soy sauce, eggs, garlic an salt and pepper.
Add the chicken pieces to the mixture and refrigerate for 5 hours to marinate.
When you’re ready to cook, heat oil in a skillet over medium high heat. Place individual pieces of chicken into the hot oil to cook. Drain on a wire rack.
Do you think this would work if you followed all of the instructions and then baked it instead of frying it? We don’t really do fried food too much and I usually just bake things that would otherwise be fried…not sure if the recipe would need adaptation for baking. What do you think?
I hear you on the fried foods, but this recipe does not translate to the oven well. If you are looking for a good baked fried chicken recipe, try buttermilk fried chicken.
But my Baked Lemon Chicken is the one I get the most positive comments and emails about,
hopefully it will work for you. Good luck!
Can normal flour be used as a substitute for mochhiko? I have no clue where to find it at!
No, don’t! Normal flour is not the same! Try an asian grocery store or a specialty foods store. Where are you located?
i just tried this recipe and i love it! Great flavor and not too thick and greasy around the edges. 🙂 very happy thanks
OMG this is super good! I’ll be making this again and again! Thanks Jenn for your awesome Recipes!
This recipe/marinade also does well with thin slices of beef. (might want to tenderize the slices by pounding it with the back of your knife; then marinate) For those who like green onions, you can chop and add. It was onolicious!
Kids AND adults gobbled these up…even got a 2 thumbs up from Miles, one of the finicky young party guests. Thanks for a great first time experience with mochiko chicken! Your recipes are helping me be a more confident cook :).
Being from Maui born and raised, I just made this dish tonight and we all luv it! Apparently mochiko chicken has gained popularity here in the islands @ a lot of take out places! Yay I’m sooo happy I can make this @ home like the pros. Thank u!
I LOOOOOOVE Mochiko Chicken!! However, I prepare it slightly different than most. I always use boneless skinless thighs and instead of cutting the chicken into bite-sized pieces, I only cut them in half and I wrap each piece with a 3″ wide strip of nori before frying it. Now, THAT is onolicious!! =9
I make this too and my recipe is almost identical to yours (we add green onions). I got it out of a Hawaii cookbook from years ago. Before we put the marinated chicken in the oil to fry, we coat it with panko and that gives it a great texture. I’ve also heard of people using furikake too. 🙂
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My girlfriend invited us over for dinner and made your recipe for Mochiko Chicken and it was DELICIOUS! She said it was so easy to make and man – I felt bad cause I kept asking for seconds, and thirds! I can’t wait to try this tomorrow night for the fam. Thanks!!!
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Hi! How come this recipe doesn’t work out when baked?
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