Mochiko Chicken is deep fried chicken very similar to Japanese Karaage, but it is from Hawaii. This Hawaiian local cuisine has been spreading to mainland US and Japan thanks to its addictive taste and crunch.
Mochiko Chicken is literally made with Mochiko (#ad), glutinous rice flour, and it is extra crispy outside and juicy inside because of the Mochiko flour. It is said the recipe was created by Japanese immigrants from Okinawa in the 1970s originally, and now it is served at many restaurants to locals and tourists in Hawaii. The process of making it is very simple and almost the same as Karaage. Chicken is first marinated with Soy sauce-based seasonings, and then deep fried with a Mochiko flour coating instead of a wheat flour coating. Mochiko Chicken is flavored a little sweeter than regular Karaage from honey in the marinade, but not overly sweet.
Mochiko chicken is typically eaten as is because it is already well seasoned, but you can squeeze lemon over for a fresher taste, or it can even be coated with sauces like honey mustard if you want a richer flavor. Serve with a lot of veggies and Steamed Rice, and you’ll have a hearty comfort food for you and your family!
Mochiko Chicken Recipe
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Ingredients
- 2 chicken thighs or breasts
- 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.
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