Are you looking for a sweet and salty Hawaiian chicken recipe? Try this Mochiko Chicken recipe. It’s sure to delight your whole family! Scroll down for the full recipe!

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This mochiko chicken recipe is crunchy, sweet, salty and so tasty! This Hawaiian chicken dish is so delicious you’ll wonder why you never made it before, that’s how good it is!

Let’s be honest, fried chicken is one of the best things on the whole planet Earth. There’s something about that crackly, crispy top and the juicy chicken and the spices that makes fried chicken a dish everyone loves. Mochiko chicken is that, but elevated. 

This is one of the items I always get at our local Hawaiian restaurant. Actually, this restaurant is about 40 minutes from our house and it’s totally worth the drive every time.

However, most days our family is too busy to drive to pick up this delicious Hawaiian chicken, so we’ve been making it at home. It’s so yummy that we had to share!

Hawaiian Mochiko Chicken Recipe featured by top Hawaii blog, Hawaii Travel with Kids.

What is Hawaiian Mochiko Chicken?

If you have never heard about mochiko chicken before I’ll introduce you to it!

It’s a traditional Hawaiian chicken dish that’s marinated in a mixture of mochiko flour (a sweet rice flour), soy sauce, sugar and spices and then deep fried. Think of it like marinating your chicken in the same batter you are frying it. 

How to Substitute Mochiko in Mochiko Chicken: 

One of the things people are scared the most about trying mochiko chicken at home is the mochiko part. After all, it’s not like sweet rice flour is a staple at most homes. 

If you want to make the original version, you can find mochiko flour, or sweet rice flour, or glutinous rice flour (all of those are the same thing) at most Asian markets. 

If not you can also use traditional rice flour (available at most supermarkets in the baking section) and a bit of cornstarch. The result will be very similar!

Hawaiian Mochiko Chicken Recipe featured by top Hawaii blog, Hawaii Travel with Kids.

How to make Mochiko Chicken

The best thing about this recipe? It’s incredibly easy to make!  

  • Whisk together all the marinade ingredients.
  • Add the chicken pieces and toss to combine. Cover with plastic wrap and refrigerate for a couple of hours to overnight.
  • Heat oil in a large pan over medium heat. You’ll know the oil is hot enough if you throw in a drop of batter and it starts calmly sizzling.
  • Transfer the chicken to the pan and cook until golden

Save this recipe, I have a feeling you’ll start making it again and again. 

Hawaiian Mochiko Chicken Recipe featured by top Hawaii blog, Hawaii Travel with Kids.

Mochiko Chicken Ingredients

  • 5 Pounds chicken pieces (thighs work best)
  • 1 Cup rice flour
  • 1 Cup soy sauce
  • 1 Cup green onion, chopped
  • 5 Tbsp cornstarch
  • 1 ½ Tbsp salt
  • 8 Tbsp white sugar
  • 1 Tbsp cayenne pepper
  • 6 cloves garlic, minced
  • 5 eggs
  • Oil, for frying

How to Make Mochiko Chicken

In a large bowl whisk together the white rice flour, soy sauce, green onion, cornstarch, salt, sugar, garlic, cayenne pepper and eggs. Incorporate the chicken and toss to combine.

Cover the bowl with plastic wrap and take to the refrigerator for 2 hours to overnight. The longer the better. 

Heat oil in a large saucepan over medium heat. Add a few chicken pieces and cook for 3 minutes per side or until golden brown all over and cooked thoroughly.

Yield: 5 Servings

Hawaiian Recipes: Mochiko Chicken

Hawaiian Recipes: Mochiko Chicken

This mochiko chicken recipe is crunchy, sweet, salty and so tasty! This Hawaiian chicken dish is so delicious you’ll wonder why you never made it before, that’s how good it is!

Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes

Ingredients

  • 5 Pounds chicken pieces
  • 1 Cup rice flour
  • 1 Cup soy sauce
  • 1 Cup green onion, chopped
  • 5 Tbsp cornstarch
  • 1 ½ Tbsp salt
  • 8 Tbsp white sugar
  • 1 Tbsp cayenne pepper
  • 6 cloves garlic, minced
  • 5 eggs
  • Oil, for frying

Instructions

  1. In a large bowl whisk together the white rice flour, soy sauce, green onion, cornstarch, salt, sugar, garlic, cayenne pepper and eggs. Incorporate the chicken and toss to combine.
  2. Cover the bowl with plastic wrap and take to the refrigerator for 2 hours to overnight. The longer the better. 
  3. Heat oil in a large saucepan over medium heat. Add a few chicken pieces and cook for 3 minutes per side or until golden brown all over and cooked thoroughly.

Notes

Chicken thighs work best, but you can also use chicken breasts.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 1245Total Fat: 50gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 715mgSodium: 5380mgCarbohydrates: 59gFiber: 2gSugar: 21gProtein: 132g

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