If you’re looking for a flavorful and easy dish to impress your family or guests, Mochiko Chicken is a stellar choice. This dish brings together the richness of chicken with a delightful crunch, all thanks to a simple yet effective coating. Here’s how to create this delectable meal that’s sure to please everyone around the table.

Mochiko Chicken

This savory Hawaiian-style chicken is a fantastic blend of crispy texture and tender meat. The use of mochiko (sweet rice flour) gives the chicken that signature crunch that is hard to resist! Let’s dive into the details.

Ingredients

For this delectable Mochiko Chicken, you’ll need the following ingredients:

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• 2 pounds of chicken thighs, boneless and skinless
• 1 cup mochiko (sweet rice flour)
• 1/2 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1/4 cup water
• Oil for frying

Instructions

Now that you’ve gathered all the ingredients, it’s time to prepare your Mochiko Chicken:

1. Start by cutting the chicken thighs into bite-sized pieces. This will allow for better cooking and coating.
2. In a large bowl, combine the soy sauce, sugar, garlic powder, onion powder, salt, black pepper, and water. Whisk until smooth.
3. Add the chicken pieces to the marinade, ensuring they are all well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
4. In a separate bowl, mix the mochiko and cornstarch together. This dry mix will create the delicious crispy coating.
5. Heat oil in a deep frying pan (or use a deep fryer) over medium-high heat. You can test if the oil is ready by dropping a small bit of the batter into the oil; it should sizzle upon contact.
6. Once the oil is hot, take the marinated chicken pieces out of the marinade, letting excess marinade drip off. Dredge each piece in the mochiko and cornstarch mixture, ensuring a thorough coating.
7. Carefully place the coated chicken pieces in the hot oil, frying in batches so as not to overcrowd the pan. Cook until golden brown and crispy, about 4-5 minutes on each side.
8. After frying, place the chicken on a paper towel-lined plate to drain excess oil. Serve warm and enjoy this delightful dish!

Mochiko Chicken is a fantastic addition to any meal. Its crispy exterior and succulent meat create a perfect harmony of flavors and textures. Whether served as an appetizer or a main dish, it’s bound to be a favorite!

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