Mochiko Chicken

Mochiko chicken is a popular dish in Hawaii, I’m not sure why it hasn’t gained popularity in the rest of North America. Perhaps it’ll be the next food trend like poke or korean fried chicken? I hope so!
The mochiko chicken marinade recipe is from and I wanted to share it here because there aren’t enough mochiko chicken recipes available, I’m doing what I can to popularize it! Included below is my Korean chili paste dipping sauce recipe, it goes very well with the chicken.  Also, instead of deep frying the chicken, I’ve pan fried it and the results are great.

Prep time: 15 min + overnight to marinate
Cook time: 20 min

2 lbs chicken breast and thighs, deboned and cut into nugget sized pieces
4 tbsp Sweet rice flour  (mochiko flour)
4 tbsp cornstarch
4 tbsp white sugar
4 tbsp soy sauce 
2 cloves garlic, minced
1⁄2 tsp grated ginger
1 tbsp sesame seeds
1⁄4 cup green onions, thinly sliced 
1⁄2 tsp salt
eggs, beaten

Mix all of the ingredients together and coat the chicken evenly. 

Marinate overnight in the fridge.

Bring to room temperature by taking it out of the fridge for 1 hr before cooking. The meat will cook more quickly but DO NOT let it sit for more than 2 hrs.

Pan fry in canola or vegetable oil until fully cooked and set on paper towel to cool.

Optional Gojujung dipping sauce, mix the following ingredients together:

3 tbsp gojujung (Korean chili paste) 
2 tsp honey
2 tsp sesame oil
1 tbsp vinegar


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