This post may contain affiliate links. Purchasing through these links may provide me with a small compensation.
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 🙂Delicious Mochiko Chicken Recipe.
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.
Japanese fried chicken with a crisp and chewy texture crust.
- 3.5 - 4 pounds defrosted boneless chicken thighs cut in half or thirds
- 2/3 cup cornstarch
- 1/3 cup mochiko
- 1/3 cup soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 tsp minced garlic
- 2 tbsp chopped green onions
- 2 large eggs
- oil for frying
- 1/2 tsp sesame seeds - optional
- 1/4 tsp pepper flakes - optional
In a large sealable container, combine all the ingredients and mix well. It will be on the thicker side, but will thin out as the chicken marinates. Set aside.
Cut chicken thighs into two or three equal pieces. The goal is to cut the pieces into even thickness so they cook evenly. Dry chicken with paper towels to remove excess moisture.
Add chicken to the mix and stir to coat well. Cover the container and let the chicken marinate overnight for a thinner crust or 2-3 hours for a thicker crust.
Remove chicken from refrigerator and stir until all chicken pieces are coated well. Some of the cornstarch mixture may have settled to the bottom, creating a thick paste, but just mix it back up. *The mixture will be thinner if marinating overnight. Just make sure you coat each piece with the mix before frying.
Place about one inch of oil in your pan or just enough to barely cover the chicken when placed in pan. Heat oil and fry pieces till golden brown. Drain on paper towels. Serve.
- 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.