Mochiko chicken is very popular in Hawaii. The combination of cake flour and glutinous rice flour (mochiko) makes it lighter, while some restaurants add eggs to make it fluffier in texture.
This recipe is made in the style of Japanese fried chicken. The mochiko chicken is delicious as it is, but the sweet and spicy sauce makes it even more flavorful.
Nutrition per Serving
- 17 oz Chicken thighs
- 2 tsp Grated garlic
- 2 tsp Grated ginger
- 2 tbsp Soy sauce
- 3 tbsp Cake Flour
- 3 tbsp Glutinous rice flour (Mochiko)
- 3 tbsp Sweet chili sauce
- 1 tbsp Soy sauce
- As needed Salad oil (for frying)
- 1 oz Green onion
- 10.25 oz Steamed rice
- As desired Furikake (over rice if you like)
- As desired Salad
Cut the chicken thighs into bite-sized pieces.
Mix chicken thighs and ingredients (A) in a plastic bag and let sit for 10 minutes to flavor.
Combine the cake flour and glutinous rice flour, mix well, put half of the mixture into the chicken thigh bag, close it, and shake it to mix flour and chicken.
When the flour is evenly mixed, add the other half of the flour mixture and repeat the process.
Heat the oil in a pan and deep-fry the chicken thighs for about 4-5 minutes at 338-356°F (170-180°C).
Mix ingredients (B) in a bowl, add the fried chicken thighs and add chopped green onions for color and mix lightly.
Of course, the chicken is delicious as it is, but it also makes a complete meal when served on a plate with rice and salad.
- In the U.S., we often use All Purpose Flour, which is similar to Japanese medium-strength flour, but Cake Flour is closer to Japanese light-strength flour. Cake Flour is recommended for individual recipes or Japanese recipes such as tempura.
- After frying, drain off the oil well before adding the sauce for a refreshing finish.
- If you like, you can use coriander instead of or together with the green onions.