Mochiko Chicken
Crispy, savory mochiko-marinated chicken with a crunchy coating and bright green onion garnish.
Equipment
- Large Bowl
- Whisk
- deep skillet or Dutch oven
- Tongs
- rack or paper towels
- Measuring cups and spoons
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 2-inch strips
- 2 large eggs beaten
- 1/3 cup mochiko flour (sweet rice flour)
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 3 tablespoons granulated sugar
- 2 tablespoons sesame seeds
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 3 tablespoons green onions chopped, plus more for garnish
- neutral oil (canola or similar) for frying, about 1 1/2 cups
Instructions
- Trim any excess fat and cut the chicken thighs into 2-inch strips; place the strips in a large bowl.
- In a separate bowl, whisk together the beaten eggs, mochiko (sweet rice) flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth.
- Pour the marinade over the chicken and toss until every piece is evenly coated. Cover and refrigerate for at least 4 hours or overnight.
- When ready to fry, heat about 1 1/2 cups neutral oil in a deep skillet or Dutch oven to 325°F (medium heat).
- Working in batches, add the marinated chicken pieces to the hot oil and fry until golden brown and cooked through, about 3–4 minutes per side (165°F internal temperature).
- Remove the fried chicken with tongs and drain on a rack or paper towels; repeat with remaining chicken.
- Arrange the crispy mochiko chicken on a platter, garnish with additional chopped green onions, and serve with steamed white rice if desired.
Notes
- Marinate at least 4 hours for best flavor.
- Do not overcrowd the pan when frying.
- Use a thermometer to ensure chicken reaches 165°F.
- Drain cooked chicken on a rack for crispiness.