The crispy and salty flavor of mochiko chicken has made it a staple on the Hawaiian menu. This gluten-free recipe’s secret ingredient is a blend of mochiko flour and cornstarch, which gives the chicken a delightfully crisp exterior. Brown sugar, soy sauce, and rice vinegar give this chicken a tangy and sweet flavor that goes wonderfully with its natural juices and soft texture.

Why You’ll Love This Recipe

• Unique And Delicious Flavor. Mochiko chicken is known for its distinctive tangy-sweet taste and crisp-juicy texture. The dish’s flavor is nicely balanced because of the use of mochiko flour, cornstarch, and other tasty ingredients including soy sauce, rice vinegar, and garlic.
• Gluten-Free. Mochiko chicken is a delicious option for individuals who cannot avoid gluten. To achieve that trademark crispiness, gluten-free rice flour (mochiko flour) is used in the preparation of this recipe. If you have to avoid gluten, you may still make this recipe and have a nice, filling supper.
• Versatile Dish. Mochiko chicken is versatile and delicious in many preparations. It works as well as an appetizer at social gatherings or as a main entrée for supper when accompanied by rice and vegetables. It’s a great dish to keep on hand because you can have the leftovers for lunch the next day with minimal effort.

Mochiko Chicken Recipe Ingredients

• Boneless. Skinless Chicken Thighs. More delicious and juicy than chicken breast, chicken thighs are used here. They also don’t get as dry when cooked, so that’s a bonus. When marinating chicken, it’s best to cut it into smaller pieces.
• Mochiko (Sweet Rice Flour). Japanese cuisine frequently calls for mochiko, a sort of sticky rice flour. When fried, it makes the chicken more crunchy and crispy.
• Cornstarch. Coating the chicken in cornstarch and mochiko makes it crunchy and airy.
• Brown Sugar. The chicken gets its sweet and savory flavor from the brown sugar in the marinade.
• Soy Sauce. Soy sauce, a staple in Asian cuisine, is used to increase the salt and umami of the chicken.
• Rice Vinegar. The chicken is tenderized and the marinade’s flavors are balanced thanks to the addition of rice vinegar, a mild and somewhat sweet vinegar.
• Garlic. Garlic is a staple in Asian cuisine and gives this marinade a robust, delicious flavor.
• Green Onions. The marinade is brightened by the addition of green onions, which also lend a pleasant crunch.
• Sesame Seeds. The nutty and savory sesame seeds are a staple in Asian cooking and work wonderfully here to enhance the chicken’s flavor.
• Vegetable Oil. The chicken is fried in vegetable oil, which has a mild taste and won’t compete with the dish’s other ingredients.

Can I Make Mochiko Chicken In An Air Fryer?

The answer is yes. You can use an air fryer to make mochiko chicken. In order to do this, set the air fryer to 380 degrees Fahrenheit and spray the basket gently with cooking spray. Take care not to overcrowd the basket as you add the chicken pieces. To prepare the chicken, heat the oven to 425 degrees for 12–15 minutes total. The chicken is ready when it has a golden brown, crispy exterior.

What’s The Best Oil To Use For Frying Mochiko Chicken?

Oils like vegetable or canola oil, which have a neutral flavor and a high smoke point, work well for frying mochiko chicken. These oils won’t burn or smoke even when subjected to the high temperatures required for frying. They are flavorless, so they won’t overshadow the chicken.

How Do I Get The Chicken To Be Extra Crispy?

There are a few strategies that can be employed to achieve a very crispy chicken. Before frying, make sure the chicken is fully covered in the mochiko and cornstarch mixture. This will lead to a crunchy and crispy exterior. Be sure the oil is heated enough before adding the chicken. For optimal results, heat the oil to about 350 degrees Fahrenheit. To finish, transfer the chicken to a wire rack to drain any excess oil and cool. By letting the extra oil drain, the chicken will be saved from becoming mushy.

What Else Can I Add To This Mochiko Chicken Recipe?

Some optional ingredients can be added to the mochiko chicken recipe to boost its flavor. One tasty addition to the marinade is a teaspoon of grated ginger. If you’d like a sweeter marinade, you can add a spoonful of honey. Finally, if you want things spicy, you can sprinkle some red pepper flakes over the finished dish.

How To Make Mochiko Chicken Recipe

• Mix the mochiko, cornstarch, brown sugar, soy sauce, rice vinegar, garlic, and green onions in a large basin to prepare the marinade.
• Add the chicken to the bowl and mix until the meat is completely coated with the marinade.
• Cover the bowl with plastic wrap and refrigerate for a minimum of two hours or overnight.
• When you are ready to cook, heat approximately 1 inch of vegetable oil in a deep skillet or wok over medium-high heat.
• Once the oil is hot, add the chicken in batches to the pan and fry for about 5 to 7 minutes per batch, or until golden brown and crispy.
• Using a slotted spoon, move the chicken to a plate lined with paper towels to absorb excess oil.
• After frying all of the chicken, sprinkle sesame seeds on top and serve immediately.

Recipe Variations

• Spicy Mochiko Chicken. Red pepper flakes or sriracha sauce can be added to the marinade to give your mochiko chicken a little extra kick. This will add a spicy kick to the chicken that will make your mouth water.
• Honey Garlic Mochiko Chicken. Add honey and garlic to the marinade for a sweet and delicious twist. There will be a sweet and sticky coating on the chicken, ideal for dipping.
• Coconut Mochiko Chicken. Using coconut milk in place of soy sauce and unsweetened coconut flakes in the marinade gives mochiko chicken a tropical twist. The chicken will take on a nutty, sweet taste, ideal for a summertime bbq.
• Teriyaki Mochiko Chicken. Using teriyaki sauce instead of soy sauce in the marinade will give it a really authentic Japanese flavor. This will impart a sour and salty flavor to the chicken, making it ideal for a speedy evening meal.
• Lemon Pepper Mochiko Chicken. When marinating your mochiko chicken, try adding some lemon zest and black pepper for a burst of bright, citrusy flavor. For a light and refreshing summer supper, try marinating the chicken in this.
• Oven-Baked Mochiko Chicken. Instead of frying the chicken, you might bake it in the oven for a healthier alternative. Marinate the chicken and bake it at 400 degrees Fahrenheit for 20-25 minutes, or until it is fully cooked and has a nice, crispy exterior. All the deliciousness of mochiko chicken, with none of the fat and calories.

What To Serve With Mochiko Chicken?

• Steamed Rice. Mochiko chicken goes particularly well with steamed rice. The rice is a neutral base that complements the chicken’s acidic and sweet flavors while also soaking up the marinade.
• Stir-Fried Vegetables. For a light and healthful balance to the salty and crunchy mochiko chicken, try serving it with a simple stir-fry of vegetables like broccoli, carrots, and bell peppers. The crunch from the vegetables and the mildness of the chicken makes for a nice contrast.
• Macaroni Salad. Mochiko chicken pairs wonderfully with a creamy macaroni salad. Salad’s chilled, creamy texture is a nice counterpoint to the spicy, crunchy chicken.
• Grilled Pineapple. Mochiko chicken pairs wonderfully with grilled pineapple because the pineapple’s sweetness balances the sour and salty qualities of the chicken. The smokiness imparted by the grill marks on the pineapple goes splendidly with the chicken’s crunch.
• Ramen Noodles. Mochiko chicken goes wonderfully with ramen. The noodles not only offer texture and depth of taste, but they also do a great job of soaking up the chicken’s savory marinade. To make a complete and tasty supper, sprinkle some sliced green onions and sesame seeds over the noodles.

How To Store Mochiko Chicken?

• In The Fridge. Mochiko chicken can be kept in the fridge for up to a week if stored at room temperature in an airtight container. You may keep it in the fridge for up to a week. Keep the chicken in the coldest part of your refrigerator in a container with a tight-fitting lid to extend its shelf life. In order to keep the chicken from getting squashed, you shouldn’t pile anything on top of it, either.
• In The Freezer. Mochiko chicken can be frozen when it has cooled to room temperature and then placed in an airtight container or ziplock bag. Put the current date and what’s inside on the container’s label. You can keep frozen mochiko chicken in the freezer for up to two to three months. Simply thaw the chicken in the fridge overnight, then reheat it however you choose.
• To Reheat. There are a few options. If you want to reheat it quickly and easily, you can do it in the microwave. The chicken, though, could become soggy instead of crispy. The chicken may be reheated without losing its texture if you set it on a wire rack and bake it at 350 degrees Fahrenheit for 10 to 15 minutes. The chicken can also be re-crispy and reheated by placing it in a frying pan over medium heat. Make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before serving.

Mochiko Chicken Recipe Nutrition Facts

Amount Per Serving

• Calories 337.8
• Total Fat 19.3g
• Saturated Fat 2.5g
• Trans Fat g
• Cholesterol 147.3mg
• Sodium 508.2mg
• Potassium 303.5mg
• Total Carbohydrate 15.0g
• Dietary Fiber 0.1g
• Sugars 6.2g
• Protein 24.8g
• Vitamin A 3.1%
• Vitamin C 0%
• Calcium 2.0%
• Iron 8.9%
• Vitamin D 1.6%

Nutrition Facts Source: Source