Mochiko Chicken
Bite-sized chicken thighs marinated in mochiko rice flour, soy sauce, ginger and green onion, then deep-fried until craggy and crisp.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Deep pot or fryer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20
- carbs
- 24
- protein
- 26
- calories
- 390
Instructions
- 1
Whisk the mochiko, cornstarch, soy sauce, sugar, eggs, green onion, ginger, and garlic in a large bowl. Stir until smooth.
- 2
Add the chicken pieces to the bowl. Toss well until every piece is fully coated.
- 3
Cover the bowl tightly. Refrigerate for at least 4 hours, or ideally overnight.
- 4
Pour about 2 inches of oil into a deep pot on the stovetop. Heat the oil to 350°F (175°C).
- 5
Fry the chicken pieces in small batches for 4-5 minutes. Cook until deep golden brown and cooked through.
- 6
Transfer the chicken to a wire rack or paper towels to drain.
- 7
Serve the chicken hot, ideally with rice and a starchy or crunchy side.
Chef's tips
Marinate the chicken overnight if you can. This gives the mochiko time to absorb liquid and cling tightly for a signature chewy-crisp crust.
Storage
Refrigerate cooked chicken up to 3 days in an airtight container.
Reheating
Reheat in a 375°F oven on a wire rack for about 10 minutes to re-crisp; avoid the microwave.
Common mistakes to avoid
- •Skipping the overnight marinade, which leaves the coating thin and less flavorful.
- •Frying at too low of an oil temperature, making the crust greasy instead of crisp.
- •Cutting the chicken pieces into uneven sizes, causing some to overcook before others finish.
Serving suggestions
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