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Crispy Hawaiian Mochiko Chicken

Crispy Hawaiian Mochiko Chicken

Crispy Hawaiian Mochiko Chicken offers a unique crunchy bite with a sweet and savory Hawaiian-inspired marinade. Bone-in, skin-on chicken coated in mochiko flour creates a golden, crispy crust and tender, flavorful meat, perfect for family dinners or parties. This gluten-free comfort food elevates fried chicken with tropical notes and a satisfying crisp.

  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

Chicken and Coating

  • 2–3 lbs bone-in, skin-on chicken thighs (or wings/drumsticks or boneless thighs/breasts)
  • 1 ½ cups mochiko flour (sweet rice flour)
  • Vegetable oil (for frying, enough for deep frying)

Marinade

  • ½ cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons sugar or brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped (white and green parts)

Garnish (optional)

  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Marinade: In a bowl, combine soy sauce, sugar, minced garlic, grated ginger, and chopped green onions. Whisk until the sugar dissolves completely to create a flavorful Hawaiian marinade.
  2. Marinate the Chicken: Place the chicken pieces into the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse.
  3. Coat with Mochiko Flour: Remove the chicken from the marinade and gently shake off any excess liquid. Dredge each piece thoroughly in mochiko flour, pressing lightly to ensure an even and thick coating for a crispy crust.
  4. Heat the Oil and Fry: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches, avoiding overcrowding, cooking each piece for 6-8 minutes until golden, crispy, and cooked through.
  5. Drain and Serve: Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with toasted sesame seeds and fresh green onions if desired. Serve immediately to enjoy maximum crispiness and flavor.

Notes

  • Give the chicken at least two hours of marinating for best flavor absorption.
  • Maintain oil temperature around 350°F to achieve a crispy crust without greasiness.
  • Fry in small batches to prevent oil temperature from dropping and to keep the crust crispy.
  • Pat chicken dry of excess marinade before coating to help mochiko flour stick better.
  • Let fried chicken rest on a wire rack for a few minutes to set the crust perfectly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Deep Frying
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (approx. 4-5 oz chicken)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: mochiko chicken, Hawaiian fried chicken, gluten free fried chicken, crispy chicken, mochiko flour, island flavors, comfort food