Mochiko Chicken Recipe

Rating 5.0
| 2
| Last Updated on February 26, 2024
A classic Hawaiian fried chicken dish, this mochiko chicken recipe has a piquant Korean twist with the addition of gochujang, a Korean chili paste. Juicy chunks of marinated chicken thighs are encased in a mochiko (a Japanese sweet rice flour) batter and deep-fried for a crispy, slightly spicy, salty and sweet dish that pairs perfectly with rice and Hawaiian macaroni salad
Utensils Dinner
Globe Korean
12
ingredients
6
steps
390
minutes
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Author Shot
Giselle Park
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
1/4 cup(s)
sugar
1/4 cup(s)
soy sauce
1 tbsp
gochujang (Korean red chili paste)
1 tbsp
minced garlic
1/2 tbsp
freshly grated ginger
1/4 cup(s)
finely chopped scallions, plus more for garnish
2
large eggs
1/4 cup(s)
mochiko flour (Japanese sweet rice flour)
1/4 cup(s)
potato starch
2 lb
boneless, skinless chicken thighs, chopped into bite-sized pieces
oil, for frying
sesame seeds, for garnish
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Directions 6 steps | 390 Minutes

Step 1

In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined.

Mochiko Chicken Recipe: In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined.
Step 2

Whisk in the mochiko flour and the potato starch until a slightly thick batter forms.

Mochiko Chicken Recipe: Whisk in the mochiko flour and the potato starch until a slightly thick batter forms.
Step 3

Add the chopped chicken thighs into the batter and mix so the chicken is evenly coated

Mochiko Chicken Recipe: Add the chopped chicken thighs into the batter and mix so the chicken is evenly coated
Step 4

Wrap the bowl with plastic wrap and marinate in the refrigerator for 6 hours or overnight.

Mochiko Chicken Recipe: Wrap the bowl with plastic wrap and marinate in the refrigerator for 6 hours or overnight.
Step 5

When ready to fry, heat 2-3 inches of oil in a heavy-bottomed pot to 350°F. Add the chicken in batches, making sure they do not stick together. Fry until golden brown and cooked through, about 5-8 minutes.

Mochiko Chicken Recipe: When ready to fry, heat 2-3 inches of oil in a heavy-bottomed pot to 350°F.
Step 6

Garnish with finely chopped scallions and sesame seeds. Serve with rice and Hawaiian macaroni salad. Enjoy!

Mochiko Chicken Recipe: Garnish with finely chopped scallions and sesame seeds.
Nutrition Per Serving
View All
CALORIES
440
FAT
12.2 g
PROTEIN
50.6 g
CARBS
29.2 g
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2 Comments
2 Comments
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Imelda V.

Imelda

14 Sep 2022

I love the taste. same like filipino food.

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Cozymeal Team

13 Jul 2022

Swiwo boinda, hopefully, my translation is correct. I realized that if it's Hawaiian, it's not always with pineapple. ?

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