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Crispy Hawaiian Mochiko Chicken: 7 Secrets for Perfection

Crispy Hawaiian Mochiko Chicken
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Crispy Hawaiian Mochiko Chicken: An Amazing Ultimate Recipe

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup mochiko flour (sweet rice flour)
  • 1/2 cup cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup green onions (sliced, for garnish)
  • Vegetable oil (for frying)

Instructions

  1. In a large bowl, combine the soy sauce, sugar, minced garlic, minced ginger, black pepper, and salt. Add the chicken pieces and mix well. Cover and let marinate in the refrigerator for at least 1 hour.
  2. Prepare the Breading: In another bowl, mix together the mochiko flour and cornstarch until well combined.
  3. Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Coat the Chicken: Remove the marinated chicken from the refrigerator. Take each piece and coat it thoroughly in the mochiko and cornstarch mixture, shaking off any excess.
  5. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
  6. Cook Until Golden: Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  7. Once cooked, use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
  8. Sprinkle the fried chicken with sliced green onions for a pop of color and flavor.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/crispy-hawaiian-mochiko-chicken/

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