Hawaiian Mochiko Chicken
This Hawaiian mochiko chicken features boneless chicken thighs marinated in a distinctive batter made from sweet rice flour, soy sauce, and garlic. The chicken strips are shallow fried until perfectly golden and cooked through. It's a popular family-friendly dish that requires several hours for the flavours to develop in the marinade, resulting in a deliciously crisp and savoury meal.
Ingredients
- 0.25 cup white sugar
- 0.25 cup mochiko (sweet rice flour)
- 0.25 cup cornstarch
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup sliced green onions
- 5 tablespoons soy sauce (such as Aloha™ Shoyu)
- 2 tablespoons sesame seeds
- 4 cloves garlic, minced, or more to taste
- 3 pounds skinless, boneless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Method
- Combine the white sugar, mochiko, cornstarch, and salt in a mixing bowl.
- In another bowl, whisk together the eggs, sliced green onions, soy sauce, sesame seeds, and minced garlic. Pour this wet mixture into the dry ingredients and whisk until you have a smooth batter.
- Gently fold the chicken strips into the prepared batter. Cover and place in the refrigerator to marinate for 4 hours or up to overnight.
- Pour oil into a deep saucepan to a depth of 1 1/2 inches and place over heat. Cook the chicken strips in batches, turning them now and then, for about 7 minutes until they are golden brown and fully cooked. The centre should register at least 165 degrees F (74 degrees C) on an instant-read thermometer.
Nutrition (per serving)
Calories316 kcal
Fat16 g
Sugars5 g
Protein28 g
Sodium669 mg
Recipe details
CategoryMain course
Cuisinehawaiian
AuthorAsia S
