Hawaiian Mochiko Chicken Recipe

Enjoy the flavors of Hawaii with this delicious and easy recipe for Mochiko Chicken. This dish features bite-sized chicken pieces marinated in a sweet and savory sauce, coated in a crispy and flavorful coating made from mochiko rice flour. It's a popular recipe in Hawaiian cuisine and perfect for a weeknight dinner or party appetizer. Serve it with steamed white rice and a side of macaroni salad for a complete island-inspired meal.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup mochiko rice flour
• 1 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 1/4 cup green onions, thinly sliced
• 2 tablespoons sesame seeds, for garnish
• Vegetable oil, for frying

Directions

1. In a large bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, and oyster sauce. Mix well to combine.
2. Add the chicken pieces to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
3. In a separate bowl, combine mochiko rice flour and cornstarch. Mix well.
4. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
5. Take a few pieces of marinated chicken at a time and lightly coat them in the mochiko and cornstarch mixture, shaking off any excess.
6. Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 5-6 minutes, or until golden brown and cooked through.
7. Remove the chicken from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. Repeat the coating and frying process with the remaining chicken pieces.
9. Garnish with sliced green onions and sesame seeds.
10. Serve hot with steamed white rice and a side of macaroni salad.
11. Enjoy!

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