Crispy Hawaiian Mochiko Chicken
Crispy Hawaiian Mochiko Chicken is a deliciously marinated and deep-fried dish bursting with flavor.
Equipment
- large bowl
- Dutch oven
- candy thermometer
- Cooling Rack
- Sheet pan
Ingredients
For the Marinade
- 2 pounds chicken thighs thighs with some fat for better taste
- 1 cup Mochiko flour glutinous rice flour
- ½ cup potato starch can swap with corn starch if needed
- 2 large eggs for binding the batter
- 3 tablespoons soy sauce gluten-free if necessary
- 1 tablespoon sugar can swap with brown sugar
- 2 tablespoons mirin or sugar mixed with soy sauce
- 3 stalks scallions optional but recommended
- 4 cloves garlic minced
- 1 tablespoon ginger fresh grated for best flavor
For Serving
- ½ cup spicy mayo mix Sriracha with mayo
- to taste furikake Japanese seasoning sprinkle
Instructions
Method
- Prepare Marinade: In a large bowl, whisk together the Mochiko flour, potato starch, eggs, sugar, soy sauce, mirin, diced scallions, minced garlic, and ginger until well combined.
- Marinate Chicken: Add the chicken thighs to the marinade, ensuring they're fully coated. Cover the bowl and refrigerate for at least 4 hours, but overnight is ideal.
- Heat Oil: In a Dutch oven or deep pot, heat oil to 350°F (175°C) using a candy thermometer.
- Fry Chicken: Working in batches, fry the marinated chicken for 4-5 minutes until golden brown and crunchy.
- Serve: Decorate your plate with a drizzle of spicy mayo and a sprinkle of furikake.
Nutrition
Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg
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