Save It Mochiko chicken brings the taste of Hawaii into your kitchen with its irresistible crunch and deep savory marinade. This recipe was my "welcome home" dish after a long trip and the memory of that shatteringly crisp bite always reminds me of relaxing island afternoons.
Whenever I make a batch of mochiko chicken it vanishes before I can refill the platter. The first time I served it for a family dinner it sparked instant requests for seconds and leftovers are a rare event.
Ingredients
- Soy sauce or gluten free tamari: For deep umami flavor and to keep the recipe gluten free when needed. Look for low sodium versions if you prefer less salt.
- Brown sugar: To bring a slight sweetness that balances the savory marinade. Fresh soft brown sugar dissolves best.
- Minced garlic: For pungent zing and to build aromatic depth. Choose fresh over jarred.
- Grated ginger: For warmth and complexity. Firm ginger roots are juiciest.
- Sesame oil: For nutty richness. Toasted varieties are most flavorful.
- Green onions: For a fresh bite and subtle sharpness. Crisp and vibrant stalks are best.
- Black pepper: For background heat and complexity. Fresh cracked packs more punch.
- Boneless skinless chicken thighs: For juicy tenderness. Seek out well trimmed pieces with good marbling.
- Mochiko flour or sweet rice flour: For an ultra crisp and light gluten free coating. Check labels to ensure authenticity.
- Vegetable oil: For high heat frying. Choose neutral oils with a high smoke point like canola or sunflower.
Instructions
- Create the Marinade:
- In a large mixing bowl combine soy sauce brown sugar garlic ginger sesame oil green onions and black pepper. Whisk thoroughly to dissolve the sugar and distribute everything evenly for a balanced marinade base.
- Marinate the Chicken:
- Add the chicken pieces to the bowl and gently toss so every piece is completely coated. Cover and chill in the fridge for at least four hours or overnight. The longer marination time lets the flavors deeply penetrate for more savory finished chicken.
- Heat the Frying Oil:
- Pour vegetable oil into a deep fryer or heavy bottomed pot. Use enough oil so the chicken pieces can float and crisp without touching the bottom. Bring the oil temperature up to 350 degrees Fahrenheit and use a thermometer for accuracy.
- Coat the Chicken:
- Work with one piece at a time. Remove each chicken piece from the marinade letting the excess drip back into the bowl. Dredge the chicken thoroughly in mochiko flour ensuring all sides are evenly coated and shake off the excess for a thin crunchy layer.
- Fry in Batches:
- Carefully lower coated chicken pieces into the hot oil. Avoid overcrowding the pot to maintain crispness. Fry for four to five minutes turning as needed until the pieces are golden brown and the interior is cooked through.
- Drain and Rest:
- Use a slotted spoon to remove the fried chicken pieces and set them on a paper towel lined plate. Rest for a minute to allow any extra oil to drain for optimal crispness.
- Serve and Garnish:
- Transfer the chicken to a serving dish and sprinkle with fresh green onions or sesame seeds. Mochiko chicken is best enjoyed hot with steamed rice and classic Hawaiian sides.
Save It Mochiko flour is my favorite secret in this recipe. It creates the most delicate yet sturdy crunch. My kids always peek over the counter to sneak a piece before I can finish plating and it reminds me of big family parties in Oahu.
Storage Tips
Once cooled mochiko chicken can be refrigerated for up to three days. For the best texture reheat leftovers in a toaster oven or air fryer to restore crispness. Avoid microwaving if you want the coating to stay crunchy.
Ingredient Substitutions
If mochiko flour is unavailable you can use another brand of sweet rice flour but confirm it is pure and finely milled. Chicken breast can substitute for thighs but trim and cut carefully to avoid dryness. Coconut aminos can stand in for soy sauce if you prefer a lower sodium or soy free marinade.
Serving Suggestions
Classic plate lunch style pairs mochiko chicken with rice and Hawaiian style macaroni salad. For a fresh twist serve over a chopped salad with sesame vinaigrette. Pineapple salsa makes a bright counterpoint to the savory bite.
Cultural and Historical Context
Mochiko chicken draws on Japanese and Korean influences merged with Hawaiian flavors. Sweet rice flour is a staple in many Asian kitchens lending Mochiko chicken both its signature crunch and connection to local island food traditions.
Seasonal Adaptations
Serve with shaved ice and fresh fruit for a summer luau vibe Pair with roasted squash or sautéed greens in cooler weather Add a dash of chili flakes to the marinade for extra warming spice during winter
Save It Mochiko chicken is a true family favorite that brings a taste of Hawaii to any gathering. With unbeatable crispness and deep flavor it will turn any meal into a celebration.
Recipe FAQs
- → What is mochiko flour?
Mochiko flour is a sweet rice flour made from glutinous short-grain rice, providing a light, crispy coating when frying.
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 4 hours or overnight to let the savory kalbi flavors absorb deeply.
- → Can I make this dish gluten free?
Yes, use gluten-free tamari instead of soy sauce and ensure the mochiko flour contains no gluten contamination.
- → What oil is best for frying?
Vegetable oil is preferred for deep frying because it has a neutral flavor and high smoke point, resulting in crispiness.
- → What can I serve alongside?
Serve with steamed rice and a classic Hawaiian macaroni salad for a balanced, traditional plate lunch experience.