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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.
Mochiko Chicken
Japanese style fried chicken made with mochiko crust.
Ingredients
- 3 -4 lbs. defrosted boneless chicken thighs, cut in half or thirds and wiped dry
- 2/3 cup cornstarch
- 1/3 cup mochiko
- 1/3 cup soy sauce *see notes
- 2 T. oyster sauce
- 1/2 tsp. sesame oil
- 1 tsp. minced garlic
- 2 T. chopped green onions
- 2 large eggs
- oil for frying *see notes
- Optional - 1/2 tsp. sesame seeds
- Optional - 1/4 tsp. pepper flakes
Instructions
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. Note: The mixture will be thinner if marinating overnight as the chicken juices will mix with the marinade. Just make sure you coat each piece with the mix before frying. If doing a quick 45 minute marinade, the crust will be thicker, but can make the crust salty. If doing a quick marinade, use a low sodium soy sauce.
- Place enough oil in your pan to barely cover the chicken when placed in pan. Heat oil on medium high and fry pieces till golden brown. About 6 -8 minutes total cook time, depending on thickness of the peices. Drain on paper towels. Serve.
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.Notes
- Marinating the chicken for 45 minutes will result in a thicker crust, but it can be salty. If doing a quick marinade time, use low sodium soy sauce (I prefer Aloha soy as it is less intense than Kikkoman). If marinating overnight, you can use low or regular soy sauce. The juices from the chicken will help dilute the soy sauce salt, but will result in a slightly thinner crust.
- Make sure there is enough oil in the pan to just cover the entire chicken. Too little oil will cause the batter to run off the tops of the chicken when placed in the oil.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you. Thank you for your support.
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Lee Kum Kee Premium Oyster Sauce, 18-Ounce Glass Bottles (Pack of 2)
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Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
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Rubbermaid Easy Find Lid Square 1.5-Gallon Food Storage Container, 2-Pack, 24 Cup, Clear/Red
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Roasted White Sesame Seeds (Iri Goma) 8 Oz by Shirakiku (8 ounce)
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Aloha Low Sodium Shoyu 24 Oz.
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Kadoya Brand 100% Pure Sesame Oil 5.5 OZs
More Tasty Chicken Recipes . . .
Chicken wings marinated in a ginger garlic sauce with light crispy crust.
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Joy says
Thanks for sharing your recipe.
Mahina says
Thanks for letting me know to only marinate for 2-3 hours for a thicker crust! I’ve been marinating over night and it was really thin. Thanks for the advice!
Erlene at My Pinterventures says
Happy to help. If you marinate overnight, make sure the chicken is fully defrosted and pat dry. It’s the water that comes out of the chicken that can thin out the batter. Also, if you want a crispier crust, double fry.
Paula @ Mummy Vs Work says
What a great recipe, thank you for linking up to our Foodie Friday linky!
Kelley says
Hey! 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
I apologize and thanks for letting me know. It should be working again.
Dawn says
I’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?
Erlene at My Pinterventures says
Sriracha 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
Kayla says
Just 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
what a delicious looking meal! thanks for sharing at wuw
Laura@Baking in Pyjamas says
That 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!!
Mandy, Barbie Bieber and Beyond says
That 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
Thanks for coming over and sharing it on stumbleupon. I haven’t really explored this avenue of social media.
Toodie says
I’d love to try this for an interesting change. I love chicken anything so I think this would be fun.
Meranda@fairytalesandfitness says
This is such a detailed recipe! I love it. Thanks for linking up with us for Tasty Tuesday!
Kristina and Millie says
Yum, what a great recipe. Thanks for linking it up to Snickerdoodle Sunday!
Chris at Hye Thyme Cafe says
OK, 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! 🙂
Erlene at My Pinterventures says
If 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.
Brittany @ The Domestic Geek says
This looks delicious! I love frying chicken at home.
Carie Spence says
This looks to die for! Yumm! Can’t wait to try this one!
karen says
always 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
I’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
Hi 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
This 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
Your 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
I 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
I 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
Love 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
You should be able to find it in the Asian section. Otherwise, you might have to purchase it from and Asian store.
Blair @ The Seasoned Mom says
I’ve never heard of Mochiko chicken, but this recipe looks amazing. I’m sure that my boys would love it too! Pinned!
Erlene at My Pinterventures says
Glad you stopped by and pinned. Let me know if you try it.
Natasha Mairs says
I don’t eat meat, but my husband would absolutely love this. Thanks for sharing on Serenity Saturday Party
Joanne T Ferguson says
G’day! Looks terrific and thank you for allowing me to learn something new!
View as part of #GetHimFed party!
Cheers! Joanne
Antionette Blake says
I 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
wow 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
Thanks 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.
dishofdailylife says
Sounds really good…where do you find the sweet rice flour? I would love to try this! Visiting from the Weekend Blog Block party!
Erlene at My Pinterventures says
It’s usually in the Asian section of the store or at an Asian Market. It’s the same flour used to make mochi (mochiko).
Styled by Jess says
This 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
Your chicken so moist and flavorful! Just stopping by from Foodie Friday. Have a wonderful weekend ahead. Blessings~
Marwa Farouq says
My 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!