Mochiko Chicken
Crispy, savory mochiko-coated chicken marinated in a sweet-savory batter and fried until golden.
Servings: 6 servings
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
- about 1 1/2 cups neutral oil such as canola oil, for frying
Instructions
- Cut the chicken thighs into 2-inch strips and place them 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 to form the marinade.
- Pour the marinade over the chicken strips and toss thoroughly to coat each piece evenly.
- Cover the bowl and refrigerate to marinate for at least 4 hours or overnight for best flavor and texture.
- Heat about 1 1/2 cups of neutral oil in a deep skillet or Dutch oven to 325°F (use a thermometer for accuracy).
- Working in batches to avoid overcrowding, gently add marinated chicken pieces to the hot oil and fry until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F).
- Remove the chicken with tongs and drain on a rack or paper towels.
- Arrange the crispy mochiko chicken on a plate, garnish with extra chopped green onions if desired, and serve with steamed white rice.
Equipment
- Large Bowl
- Whisk
- Deep skillet or Dutch oven
- Tongs
- rack or paper towels
Notes
- Marinate at least 4 hours for best results.
- Use a thermometer to maintain oil at 325°F.
- Fry in batches to keep oil temperature consistent.
- Drain on a rack for crispier texture.