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How to Make Mochiko Chicken: Crispy Hawaiian Fried Chicken

Mochiko Chicken

Final presentation of mochiko chicken topped with spicy mayo, sliced green onions, and black sesame seeds in a decorative bowl.
Crispy, juicy Hawaiian-style fried chicken coated in a mochiko batter — sweet, savory, and incredibly addictive. Perfect with steamed rice and a drizzle of sriracha mayo.
Servings:

2
servings
Prep:

10 minutes
Cook:

10 minutes
Marinating Time:

1 hour
Total:

1 hour

20 minutes

Equipment

  • Wok or deep pan, for frying
  • Mixing bowls
  • Wire rack for cooling

Ingredients

Ingredients

  • 4 boneless chicken thighs, ~16 oz., cut into 1-inch chunks
  • 1/2 cup mochiko flour
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • Pinch of salt
  • 1/4 tablespoon soy sauce
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 scallions, sliced

Optional Garnish

  • Sriracha mayo
  • Furikake
  • Extra sliced scallions
  • Steamed rice, for serving

Instructions

  • Slice the scallions and cut the chicken into 1-inch pieces so they cook evenly.
  • In a large bowl, whisk together the mochiko flour, cornstarch, sugar, and a pinch of salt until combined.
  • Add the soy sauce, eggs, minced garlic, and sliced scallions to the dry mix and stir to create a thick batter that will cling to the chicken.
  • Toss the chicken pieces in the batter until well coated. Cover and refrigerate to marinate for at least 1 hour; overnight will deepen the flavor.
  • Heat oil in a wok or deep pan to about 350°F (175°C). Fry the chicken in batches so the oil temperature holds, about 6–8 minutes per batch, until golden and crispy.
  • Drain the fried chicken on a wire rack to keep it crisp. Serve immediately over steamed rice and garnish with sriracha mayo, furikake, and extra scallions if desired.

Video

Nutrition


Serving:
1
serving


Calories:
470
kcal


Carbohydrates:
25
g


Protein:
28
g


Fat:
27
g

Nutrition information is automatically calculated and should be used as an approximation.





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Crispy, Juicy, and Seriously Addictive

This mochiko chicken is a favorite when you want something extra crunchy and satisfying. It draws inspiration from Hawaiian-style fried chicken: boneless thighs are coated in a mochiko-based batter, left to marinate so flavors meld, then fried until deeply golden. The result is a crisp exterior with juicy meat inside, lightly sweet with savory garlic and soy notes. Serve it with steamed rice and a tangy, spicy mayo for a complete meal.

A crispy, golden mochiko chicken bite held with chopsticks above a bowl, showing off garnishes of scallions and sesame seeds.

Ingredients for Mochiko Chicken

Mochiko flour is a sweet rice flour that yields a light, crisp coating. Paired with cornstarch and eggs, it creates a batter that clings to each bite of chicken for deep, even crust and great texture.

Main Ingredients

  • 4 boneless chicken thighs (~16 oz.), cut into 1-inch chunks
  • 1/2 cup mochiko flour
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • Pinch of salt
  • 1/4 tablespoon soy sauce
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 scallions, sliced

Optional Garnish

  • Sriracha mayo
  • Furikake
  • Extra scallions
  • Steamed rice, for serving

How to Make Mochiko Chicken

Step-by-Step Instructions

Start by slicing scallions and cutting the chicken into 1-inch chunks so everything cooks evenly.

In a large bowl, whisk mochiko flour, cornstarch, sugar, and a pinch of salt. Add soy sauce, eggs, minced garlic, and the sliced scallions, mixing until you have a thick batter that will coat the chicken pieces.

Using a whisk to combine mochiko batter ingredients until smooth and well incorporated in a metal mixing bowl.

Toss the chicken in the batter until fully coated. Cover and refrigerate for at least 1 hour to let the flavors develop. For best results, you can marinate overnight.

Chicken pieces are fully coated in thick mochiko batter, ready to be deep fried, with visible green onions and creamy texture in the metal bowl.

Heat oil in a deep pan or fryer to 350°F (175°C). Fry chicken in batches, about 6–8 minutes per batch, until each piece is golden brown and crisp. Transfer to a wire rack to drain so the coating stays crunchy.

Golden brown mochiko chicken piece being lifted from hot oil using tongs, with other pieces bubbling in the background during deep frying.

Serve the chicken over steamed rice and finish with a drizzle of sriracha mayo, a sprinkle of furikake, and extra scallions for color and contrast.

Spicy mayo being drizzled over a bowl of crispy mochiko chicken, adding a creamy, tangy flavor boost before garnishing.

Tips and Variations

Can I Bake or Air Fry This?

Yes. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through; it will be slightly less crispy but still tasty. Baking is less ideal because the batter is designed for frying, but you can try a hot oven with a wire rack to encourage airflow.

Can I Use Chicken Breast Instead?

Yes, chicken breast works but will be leaner and can dry out more easily. Thighs are recommended for juiciness; if you use breast, cut into even pieces and avoid overcooking.

Frequently Asked Questions

What is mochiko flour and where do I buy it?
Mochiko is a sweet rice flour commonly used in Japanese and Hawaiian recipes. You can find it at Asian grocery stores or in the rice/flour aisle of many supermarkets.

How long should I marinate the chicken?
At least 1 hour, though marinating overnight in the fridge will deepen the flavor.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness rather than microwaving, which can make the coating soggy.

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  • Looking for a quick savory meal? Chicken Bulgogi makes a tasty, fast dinner.