You may never go back to regular fried chicken after trying Mochiko Chicken for the first time!
Gluten-free fried chicken lovers rejoice! This recipe will make you smile, and your taste buds will thank you. Now, you don’t have to be gluten-free to enjoy mochiko chicken. I’m sure once you make it one time, you’ll wonder where it’s been all your life. I know I felt that way the first time I tried it. This Hawaiian dish with Japanese roots is everything you want it to be. The chicken is nice and crispy on the outside, yet uniquely chewy, moist, and juicy on the inside. You get the wonderful combination of sweet from the sugar and savory from the soy sauce and garlic that just begs for one more bite, even when you are too full for more.
Mochiko chicken is made with the same sweet rice flour used to make mochi. Also called sweet glutinous rice flour, this flour does not contain gluten. Glutinous refers to the type of sweet rice that is ground into mochiko flour. I spent a few weeks in Hawaii a couple of years ago visiting my cousins who live there. I enjoyed quite a bit of mochi, especially the pancakes. I still dream about those pancakes today, as they were the best I have ever had. I even brought back a bunch of packaged mixes to make Butter Mochi, but now that I have a bag of sweet glutinous rice flour on hand, I make this delectable dessert from scratch using the recipe here on FFF.
What really sets this dish apart is the marinating of the chicken in the flour and sauce combination. The marinade becomes a batter that creates the crispy coating on the chicken. One thing I want to point out is that the recipe calls for finely grated garlic. Do not skip this step, as mincing won’t do. The pieces are too big. I use my microplane (citrus zester) to grate the garlic.
To keep this dish gluten-free, use tamari, coconut aminos, or gluten-free soy sauce. I also make it with coconut sugar instead of granulated sugar. The flavor profile is a little different, but just as good. Potato starch, arrowroot, or tapioca flour can also be used instead of cornstarch.
Air frying and baking also work!
I know that not everyone wants to “fry” their chicken in oil. Ever since I got my air fryer, I’ve been obsessed with using it for foods that naturally cook in hot oil. You can even do that with this recipe, although a few simple changes need to be made. First, omit the mochiko flour and salt from the marinade, and reduce the cornstarch to two tablespoons and use only one egg. Marinate the chicken overnight in the remaining ingredients, then, when you are ready to cook, combine 3/4 cup of mochiko flour with 1/4 cup of cornstarch and 1 teaspoon of salt.
Take the chicken pieces from the marinade, shaking them gently to remove any excess, and lightly cover them with the coating. Don’t worry about how sticky the pieces become. Spray your air fryer basket with oil and preheat it to 390°F. Place the chicken pieces in the basket in a single layer and ensure they are not touching. Spray the top of the chicken with oil and air fry for 5 minutes. Shake the basket and respray the top of the chicken with oil and continue cooking for an additional 5 to 7 minutes, until the internal temperature of the chicken reaches 165°F.
To bake in an oven, prepare the chicken as listed above for air-frying, coat the bottom of a baking sheet or pan with olive oil and place it in the oven while it preheats to 425°F. Once the oven finishes preheating, remove the hot pan and place the chicken in a single layer, not touching, and coat with cooking spray. Return the hot pan to the oven and lower the heat to 350°F. Cook the chicken for approximately 10 minutes or until cooked through.
How do I store leftovers?
Allow leftover mochiko chicken to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. Once chilled, you can freeze the chicken in freezer-safe zippered bags or containers for up to 3 months. Defrost it overnight in the refrigerator. Reheat the chicken in a 375°F oven for 10 to 12 minutes. You can also reheat it from frozen in an air fryer at 375°F for 7 to 10 minutes until it is thawed and crispy.
Serving suggestions
Get ready to prepare a delicious Hawaiian-style feast when you make mochiko chicken. Perhaps the number one dish to serve with this chicken is Hawaiian Macaroni Salad. You can make it with gluten-free macaroni like I do, and it’s just as good. Hawaiian Fried Rice is another excellent side dish. If you’re in the mood for a tropical salad, I highly recommend this Pineapple Salad as it’s nice and refreshing. Oh, and speaking of refreshing, don’t forget to make my favorite tropical drink with this Blue Hawaiian Drink Recipe.
Mochiko Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 2-inch strips
- 2 large eggs, beaten
- 1/3 cup mochiko flour, sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 3 tablespoons granulated sugar
- 2 tablespoons sesame seeds
- 2 cloves garlic, grated
- 1/2 teaspoon salt
- 3 tablespoons chopped green onions, plus more for garnish
- Neutral oil, such as canola oil, for frying (about 1 1/2 cups)
Instructions
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Cut the chicken thighs into 2-inch strips and add them to a large bowl.
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In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth. Pour the marinade over the chicken strips and toss well to coat evenly.
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Cover the bowl and place it in the refrigerator to marinate for at least 4 hours or overnight for best results.
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Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Working in batches, gently add the marinated chicken pieces to the hot oil.
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Fry the chicken until golden brown and cooked through (an internal temperature of 165°F), about 3-4 minutes per side. Remove the chicken with tongs and let drain on a rack or paper towels.
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Arrange the crispy mochiko chicken on a plate and serve with steamed white rice. Garnish with extra chopped green onions, if desired.
Nutrition
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