Mochiko Chicken

Main | October 13, 2016 | By


I have a confession to make. I didn’t even make the chicken in these pictures… my husband did. Doesn’t it look good?! When he puts his mind to it, he is quite a good cook! But then he goes and does weird things like cutting onions the wrong way no matter how many times I correct him. He cuts it in half like you would cut onion rings, instead of pole to pole. Every time. Who does that? But he’s good at frying things which is one of the best skills to have, in my opinion. Anyways, it was Saturday evening and he asked me what dinner was and I said, oh… I dunno, what do we have in the fridge? And he said, I’m going to make some friend chicken. And then I said, I love you. Actually I think I said, eh, whatevs, if that’s what you want to do (I’m so ungrateful and I don’t deserve him).

So this is a Hawaiian fried chicken recipe. I guess it has Japanese roots, since it uses mochiko (rice flour) and soy sauce and things, but I had never had it until my husband introduced it to me in Hawaii. It’s one of my favorite local Hawaiian dishes, and we get it every time we go. But since we aren’t in Hawaii, thank goodness it’s easy to whip up at home. Instead of dredging it separately in flour and eggs, you just mix it all together, marinate, and fry! Because you don’t do the separate dredging, there isn’t a thick coating/crunch factor, but the flavor of the marinade is spot on. It’s really simple and tastes amazing! 

This chicken is a winner- guaranteed. 



Mochiko Chicken

A popular Hawaiian fried chicken marinated in a mochiko mixture.
Servings 6 servings


  • 5 T mochiko
  • 5 T cornstarch
  • 4 T sugar
  • 5 T soy sauce
  • 2 T mirin optional
  • 2 cloves garlic
  • 2 inches ginger
  • 2 T sesame
  • 2 scallions
  • 2 eggs
  • 2 lb chicken breast or thighs
  • oil for frying


  1. Cut chicken into bite sized pieces. In a large bowl, combine the remaining ingredients to make the marinade. Marinate chicken for one hour.
  2. Shake off excess marinade from each piece, and fry in hot oil (about one inch deep) until cooked through and golden brown on both sides.

Recipe Notes

Adapted from: Foodland
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