Mochiko Chicken Recipe
Mochiko Chicken is a Hawaiian-style deep-fried chicken that’s similar to Japanese karaage, but with its own uniquely addictive flavor and crunch. This local Hawaiian dish has been gaining popularity on the mainland U.S. and even in Japan, thanks to its crispy texture and savory-sweet seasoning.
What is Mochiko Chicken?
Mochiko Chicken is made using mochiko, a glutinous rice flour, which gives the chicken an extra-crispy exterior while keeping the inside juicy and tender. The recipe is said to have been created by Japanese immigrants from Okinawa in the 1970s, and today it’s served at many restaurants throughout Hawaii, enjoyed by both locals and tourists.
The cooking process is simple and very similar to karaage. Bite-sized pieces of chicken are marinated in soy sauce–based seasonings, then coated with mochiko flour instead of wheat flour before being deep-fried. Mochiko chicken is slightly sweeter than traditional karaage due to honey in the marinade, but it’s not overly sweet—just enough to balance the savory flavors.
What is Mochiko?
Mochiko is a type of glutinous rice flour made from sweet rice. Despite the name, it does not contain gluten. Mochiko is widely used in Japanese and Hawaiian cuisine, especially for desserts like Sweet Mochi and Butter Mochi. When used for frying, it creates a light, crispy coating with a subtle chewiness that makes fried foods especially satisfying.
Serving Suggestions
Mochiko chicken is typically enjoyed as-is since it’s already well seasoned. For a fresher taste, add a squeeze of lemon or pair it with sauces like honey mustard for a richer flavor. Serve it with plenty of vegetables and steamed rice for a comforting, well-balanced meal the whole family will love—or enjoy it as an appetizer alongside your favorite ice-cold drink.
Short Video
More Recipes with Mochiko
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Ingredients
- 1 lb chicken thighs or breasts (about 2 thighs)
- 1/4 tsp salt
- 2 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1 Tbsp honey
- 1 tsp grated garlic
- 1/4 cup Mochiko
- 2 Tbsp Katakuriko potato starch (or corn starch)
- deep-frying oil
Instructions
- Cut chicken into small pieces.
- In a bowl, mix salt, Soy Sauce, Sake, honey, and garlic. Add chicken and marinate at least 30 minutes.
- Mix Mochiko and Katakuriko together on a plate. Coat chicken pieces with the flour mixture.
- Deep fry chicken at medium high heat until browned and cooked through.
This recipe was originally published in July 2021. The post was updated on February 2, 2026 with more useful content, new photos and a short video.
