Crispy Hawaiian Mochiko Chicken
Delightfully crispy and juicy fried chicken with a unique blend of Hawaiian flavors, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian
- Diet: Gluten-Free
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup mochiko flour
- 1/2 cup potato starch
- 2 large eggs
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1/4 cup mirin
- 2 tablespoons scallions
- 2 cloves garlic
- 1 tablespoon ginger
- 2 cups vegetable oil
- 1/2 cup spicy mayo
- 2 tablespoons furikake (optional)
Instructions
- Prepare the chicken: Cut the boneless skinless chicken thighs into bite-sized pieces.
- Make the marinade: In a bowl, whisk together the soy sauce, sugar, mirin, garlic, and ginger. Add the chicken pieces, cover, and let marinate for about 15 minutes.
- Coat the chicken: Mix the mochiko flour and potato starch in a bowl. Beat the eggs in another bowl. Dip each piece of marinated chicken into the egg, then dredge in the mochiko flour mixture.
- Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat.
- Fry the chicken: Working in batches, add the coated chicken to the oil and fry for about 4-5 minutes per side, until golden brown and cooked through.
- Serve: Once all chicken is fried, sprinkle with sliced scallions and optional furikake, and pair with spicy mayo for dipping.
Notes
Marinate for optimal flavor and avoid overcrowding the pan when frying to maintain crispiness.