Mochiko Chicken
Like most beloved local Hawai‘i favorites, every family has their own version of mochiko chicken. This variation from chef Robynne Maii, co-owner of restaurant Fête in Honolulu, Hawai‘i, is a mash-up of her maternal grandmother’s kalbi marinade and the gluten-free tempura flour they use at the restaurant. There are some core ingredients that are always included in the marinade: shoyu (soy sauce), sugar, and garlic, but otherwise mochiko chicken is an adaptable crowd-pleaser. Grandma Kim used dry cooking sherry in a lot of her cooking, a habit passed on to her daughter and then to Robynne herself. Chef Maii has fond memories of Tupperware containers stuffed with gallon freezer bags full of marinating mochiko chicken for large gatherings.
No matter how tempting, don't use chicken breast in place of the chicken thighs in this recipe. They don't hold up as well to being fried and will be tough and dry instead of juicy.
Read more about Hawai‘i’s singular food culture
Recipe information
Total Time
45 minutes (plus 4½ hours for marinating)
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 1
Cut dark tops from 4 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice remaining white and pale green parts and set aside separately.
Step 2
Whisk 1 large egg, 2 Tbsp. light or dark brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry, 1 Tbsp. toasted sesame oil, 1 Tbsp. finely chopped garlic, 1 tsp. finely chopped ginger, and reserved white and pale green scallion parts in a medium bowl to combine. Add 1½ lb. skinless, boneless chicken thighs, cut into 1" pieces, and stir to coat well. Cover and chill at least 4 hours and, preferably, up to 12 hours.
Step 3
Mix ½ cup cornstarch or potato starch, ½ cup mochiko (sweet rice flour), ½ tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and ½ tsp. freshly ground pepper in a medium bowl. Working with 1 piece at a time, shake off excess batter from chicken and dredge in cornstarch mixture, tossing to coat evenly. Transfer to a wire rack set inside a rimmed baking sheet and let sit 30 minutes.
Step 4
Meanwhile, pour vegetable oil into a medium high-sided skillet fitted with a deep-fry thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° after each, shake off excess coating from chicken and fry in a single layer, turning occasionally, until golden brown and crisp all over, 6–8 minutes per batch. Transfer to a clean wire rack set inside a clean rimmed baking sheet.
Step 5
Transfer chicken to a platter and top with reserved dark green scallion parts. Serve with lemon wedges for squeezing over if desired.
