Prep 15 mins
Cook 0 mins
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
- 2267.96 g boneless skinless chicken thighs
- 59.14 ml mochiko sweet rice flour
- 59.14 ml cornstarch
- 59.14 ml sugar
- 2.46 ml salt
- 2 eggs
- 73.94 ml shoyu (soy sauce, Aloha Shoyu preferred)
- 4-5 garlic cloves, minced
- 118.29 ml green onion, sliced
- 29.58 ml sesame seeds (optional)
- Cut chicken into bite-size pieces.
- In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
- In a small bowl, combine eggs, shoyu, and garlic.
- Whisk into dry ingredients.
- Add chicken to mixture.
- Fold in green onions, and sesame seeds if desired.
- Marinate at least 4 hours; overnight is best.
- Deep-fry until golden brown.
i can't wait to try this recipe. im originally from hawaii and i just moved to virginia a few months ago and im dying for some good local food. im going to make this tomorrow!
Big hit! Thanks for posting. We just moved to Washington from Hawaii and have been missing some plate lunches.. I used regular flour since I couldn't find Mochiko at my local grocery store and didn't feel like hunting it down. After the first few batches I fried, I decided I wanted to add another 1/4 Cup of sugar and about a teaspoon for ground ginger.