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Mochiko Chicken
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.
I skin/debone chicken thighs myself and use it to make chicken stock.
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 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.
Add chicken to the mix and stir to coat well. Cover the container and let the chicken marinate overnight.
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. Just make sure you coat each piece with the mix before frying.
Place about one inch of oil in your 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.
More Chicken recipes to try…
- 3-ingredient Chicken Wings Recipe
- Grilled Pineapple Tomato Chicken
- Lime Herb Chicken Marinade
- Slow Cooker Buffalo Chicken Sliders via Domestically Creative
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Erlene at My Pinterventures says
May 9, 2018 at 9:33 PMI apologize and thanks for letting me know. It should be working again.
Kelley says
May 9, 2018 at 6:05 PMHey! Just browsing through and I think the picture you put up with the recipe for this dish isnt showing properly.. Just wanted to bring to your attention (: Would love to give this a try!
Erlene at My Pinterventures says
August 30, 2016 at 9:06 AMSriracha would work. There are so many options for making a chicken taco but a cabbage or broccoli slaw tossed with an Asian dressing would work great.
Erlene at My Pinterventures recently posted…Tropical Fruit Shave Ice with Coconut Pineapple Cream
Dawn says
August 30, 2016 at 8:29 AMI’m making this now. I just so happened to have all the ingredients. I was wondering if instead of red pepper flakes if adding a little siracha or red pepper paste would work to give it a little kick. Also was thinking of using the ckn to make tacos. Could you recommend a garnish? Maybe a cabbage type of slaw? Anything come to mind?
Kayla says
May 7, 2014 at 1:53 PMJust wanted to let you know I’ve featured this post this week at our What We Eat Wednesday Link Party! Have a wonderful week 🙂
-Kayla
Heather @ French Press says
April 22, 2014 at 8:45 PMwhat a delicious looking meal! thanks for sharing at wuw
Laura@Baking in Pyjamas says
April 13, 2014 at 7:13 AMThat chicken looks delicious! I love different coatings for covering chicken with and this looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!
Erlene at My Pinterventures says
April 12, 2014 at 2:08 AMThanks for coming over and sharing it on stumbleupon. I haven’t really explored this avenue of social media.
Mandy, Barbie Bieber and Beyond says
April 11, 2014 at 11:58 PMThat look so delicious!!! Might have to give it a try!! Thanks for linking up to the first “Stumble Into The Weeked” Link up!!
Mandy
Erlene at My Pinterventures says
April 9, 2014 at 5:04 AMYou should be able to find it in the Asian section. Otherwise, you might have to purchase it from and Asian store.
Toodie says
April 8, 2014 at 6:41 PMI’d love to try this for an interesting change. I love chicken anything so I think this would be fun.
Meranda@fairytalesandfitness says
April 8, 2014 at 6:24 PMThis is such a detailed recipe! I love it. Thanks for linking up with us for Tasty Tuesday!
Kristina and Millie says
April 8, 2014 at 3:38 PMYum, what a great recipe. Thanks for linking it up to Snickerdoodle Sunday!
Erlene at My Pinterventures says
April 8, 2014 at 12:34 PMIf you were able to make mochi from the “glutinous” flour, you should be okay. This is going to give a crispy and chewy crust at the same time. The cornstarch and mochiko will settle at the bottom, but just mix it again before frying.
Chris at Hye Thyme Cafe says
April 8, 2014 at 10:19 AMOK, this one has me intrigued! I have never been able to find the Mochiko in my area. The first time I looked for it was to make an ice-cream filled Mochi. The rice flour I bought instead didn’t work well, but then I found a “glutinous” rice flour that worked better. Hoping that works for this as well. Can’t wait to try it! 🙂
Brittany @ The Domestic Geek says
April 8, 2014 at 8:57 AMThis looks delicious! I love frying chicken at home.
Carie Spence says
April 8, 2014 at 5:12 AMThis looks to die for! Yumm! Can’t wait to try this one!
karen says
April 8, 2014 at 4:54 AMalways looking for new recipes…and this looks yummy. Stopping by from Share your Stuff Tuesdays, have a great day.
Cindy @ Hun... What's for Dinner? says
April 8, 2014 at 4:39 AMI’ve never heard of Mochiko before, but this chicken looks delicious. I love the Asian flavours! Thanks for sharing at Simple Supper Tuesday.
Gaye @CalmHealthySexy says
April 7, 2014 at 4:20 PMHi Erlene – I’m not a huge fan of fried chicken either, but this looks delicious. Thanks so much for sharing with the Let’s Get Real party.
Betty Taylor says
April 7, 2014 at 3:01 PMThis looks absolutely wonderful! I pinned it to my Recipes board. Thanks for sharing this with us at the Four Seasons Blog Hop.
Miz Helen says
April 7, 2014 at 9:29 AMYour Mochiko Chicken looks awesome, I can’t wait to try this recipe. Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Heather {Woods of Bell Trees} says
April 7, 2014 at 1:45 AMI can see why this is your son’s favorite! It looks so delightful! It’s making me hungry! 😀 Can’t wait to give it a shot. I always need new yummy chicken recipes!
Carrie This Home says
April 6, 2014 at 6:10 PMI love this recipe because it looks awesome and you can do all the prep work the night before! This would save me so much time! Pinning it right now!
I would love it if you’d link this up to the Frugal Crafty Home Blog Hop–it just went live a couple minutes ago!
Rachel says
April 6, 2014 at 4:16 PMLove this! I had never heard of mochiko. Can you find it in a quality grocery store (I have wegman’s and safeway here) or should it be ordered online?
Erlene at My Pinterventures says
April 6, 2014 at 5:01 AMThanks for stopping by. I noticed that you have a gluten free blog and this would make a great gluten free recipe. I hope you try it and let me know how you like it.
Erlene at My Pinterventures says
April 6, 2014 at 4:57 AMGlad you stopped by and pinned. Let me know if you try it.
Blair @ The Seasoned Mom says
April 6, 2014 at 4:45 AMI’ve never heard of Mochiko chicken, but this recipe looks amazing. I’m sure that my boys would love it too! Pinned!
Natasha Mairs says
April 6, 2014 at 1:21 AMI don’t eat meat, but my husband would absolutely love this. Thanks for sharing on Serenity Saturday Party
Joanne T Ferguson says
April 5, 2014 at 11:40 PMG’day! Looks terrific and thank you for allowing me to learn something new!
View as part of #GetHimFed party!
Cheers! Joanne
Antionette Blake says
April 5, 2014 at 3:05 PMI am squealing right along with him – this looks fantabulous!!!! Thank you for linking up with us at the #WWDParty and sharing this great recipe. Have a wonderful weekend!
Jessica D says
April 5, 2014 at 12:28 PMwow that recipe looks delicious! I am always looking for new chicken recipes -I am going to try it soon! thanks!
Erlene at My Pinterventures says
April 5, 2014 at 8:51 AMIt’s usually in the Asian section of the store or at an Asian Market. It’s the same flour used to make mochi (mochiko).
dishofdailylife says
April 5, 2014 at 7:13 AMSounds really good…where do you find the sweet rice flour? I would love to try this! Visiting from the Weekend Blog Block party!
Styled by Jess says
April 5, 2014 at 6:13 AMThis looks awesome, and I love that it’s a Hawaiian recipe! Stopping by from the Northeast Bloggers Network Weekend Wonder Hop – have a good weekend!
ladygourmet says
April 4, 2014 at 10:47 AMYour chicken so moist and flavorful! Just stopping by from Foodie Friday. Have a wonderful weekend ahead. Blessings~
Marwa Farouq says
April 4, 2014 at 10:09 AMMy family loves chicken and on some days am just our of ideas of what to make that tastes different and has texture. the pictures look amazing and the recipe is looks very easy…this is definitely something i will make. Thanks for sharing this on the pin junkie link party!