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Out of all the chicken dishes that I prepare, my oldest son’s favorite is Mochiko chicken. He always squeals with delight when I tell him that I’m making it. You see, I don’t really care for fried chicken and I don’t make it very often. However, I do really like Mochiko fried chicken and I don’t mind making this treat for him every once in awhile.
Mochiko chicken is made using sweet rice flour (mochiko) that is mixed with soy sauce and various other ingredients. Unlike regular fried chicken, it has a unique salty and sweet flavor with a chewier, yet crisp crust. Mochiko chicken is a popular dish in Hawaii and you’ll often find it made using chicken wings, but I prefer boneless skinless chicken thighs because it’s a bit more satisfying than a tiny little wing 🙂
[Tweet “Mochiko Chicken #recipe #chicken @pinterventures”]
When I decided to post this recipe, I stumbled across the Koda Farms (brand I use) website and found the fascinating history of its founder, Keisaburo Koda. He was such an AMAZING man and if you have a chance, go over to the Koda Farms website and read about him. His family history and what happened to his farm/business after World War II sort of stuck a cord with me because my grandparents had a similar experience – I cried a little.
Okay, enough of that. You’re here for the recipe so I’ll get on with it.
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
- 3.5 - 5lb skinless boneless chicken thighs (cut into thirds)
- 2/3 cups cornstarch
- 1/3 cup mochiko
- 1/3 cup sugar (this can be cut down to 1/4 cup)
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon garlic (minced)
- 2 tablespoons green onions (chopped)
- 2 eggs
- oil for frying
- 1/2 teaspoon sesame seed
- 1/4 teaspoon red pepper flakes
I don't use any pepper flakes (kids won't let me), but you can add 1/4 tsp. to add some heat. The 1/2 T. of sesame seeds are optional too, but I like to add them in for some extra sesame flavor without it being too overpowering.