Mochiko Chicken Recipe

Rating 5.0

| 2

A classic Hawaiian fried chicken dish, this mochiko chicken recipe has a piquant Korean twist with the addition of gochujang, a Korean chili paste. Juicy chunks of marinated chicken thighs are encased in a mochiko (a Japanese sweet rice flour) batter and deep-fried for a crispy, slightly spicy, salty and sweet dish that pairs perfectly with rice and Hawaiian macaroni salad

Dinner

Korean

ingredients

steps

390

minutes

Ingredients

Servings:

1/4 cup(s)

sugar

1/4 cup(s)

soy sauce

1 tblsp

gochujang (Korean red chili paste)

1 tblsp

minced garlic

1/2 tblsp

freshly grated ginger

1/4 cup(s)

finely chopped scallions, plus more for garnish

large eggs

1/4 cup(s)

mochiko flour (Japanese sweet rice flour)

1/4 cup(s)

potato starch

2 lb

boneless, skinless chicken thighs, chopped into bite-sized pieces

oil, for frying

sesame seeds, for garnish

Directions 6 steps | 390 Minutes

Step 1

In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined.

Step 2

Whisk in the mochiko flour and the potato starch until a slightly thick batter forms.

Step 3

Add the chopped chicken thighs into the batter and mix so the chicken is evenly coated

Step 4

Wrap the bowl with plastic wrap and marinate in the refrigerator for 6 hours or overnight.

Step 5

When ready to fry, heat 2-3 inches of oil in a heavy-bottomed pot to 350°F. Add the chicken in batches, making sure they do not stick together. Fry until golden brown and cooked through, about 5-8 minutes.