Mochiko Chicken
PREP TIME
20m
COOK TIME
30m
TOTAL TIME
1d 50m
YIELD
20m
INGREDIENTS
Marinade Ingredients:
2 lb chicken thighs (boneless)
2 tbl Flour
1/4 c Mochiko Flour
1/4 c Sugar
2 tsp Salt
1/4 tsp Ajinomoto
1/4 c Shoyu
1 tbl Oyster Sauce
2 Eggs, beaten
1 tbl Sesame Oil
2 tbl Green Onions, minced
1 Garlic clove, minced
2 Fresh Chili Peppers, minced
Frying oil (high smoke point)
Optional Ingredients:
Panko
Nori
INSTRUCTIONS
Mix all ingredients together to make marinade.
Prep chicken thighs however you like your fried chicken. For this dish, I like to filet the thighs so they are thinner and I cut them into 2” pieces.
Pour marinade over chicken in a sealed container or Ziploc bag and store overnight in the refrigerator.
Optional step (see notes)
Heat oil until it reaches 350ºF on med-high heat. I usually use canola or vegetable oil, but any high smoke point oil will work. Make sure not to overcrowd the chicken when frying.
Cook chicken until golden brown and cooked through. If breaded with panko, you can double fry for extra crispiness (30s back in the hot oil right before serving)
NOTES
If breading with panko, use 1T. of salt instead of 2 tsp.
Another option is to wrap chicken with sheets of Nori right before frying.
About Mochiko Chicken
This recipe is my mom’s for one of my favorite local dishes from Hawaii. It was made often in our home and made the buffet tables are many potluck parties. Most popular local dishes in Hawaii are fusion recipes from the days of the plantation era and this is no different. I’m not certain, but it seems like Mochiko Chicken is derived from Tatsuta-age, a type of karaage chicken that is marinated and dredged in flour. My favorite way to eat Mochiko Chicken is to fry it wrapped in Nori and served with rice, mac salad and kimchi. Yum!
