Crispy, Juicy, and Seriously Addictive

This Mochiko Chicken is my go-to when I want something extra crispy and extra satisfying. Inspired by Hawaiian plate lunches, it’s made by marinating boneless chicken thighs in a savory mochiko batter, then deep-frying until golden. It’s crunchy, juicy, and slightly sweet and perfect with rice and a drizzle of sriracha mayo.

A crispy, golden mochiko chicken bite held with chopsticks above a bowl, showing off garnishes of scallions and sesame seeds.

Ingredients for Mochiko Chicken

Here’s what you’ll need to make this ultra-crispy chicken. Mochiko flour is a sweet rice flour that creates a light and crispy coating. Combined with cornstarch, eggs, and garlic, it forms a thick, flavorful batter that clings to every piece of chicken.

Main Ingredients

4 boneless chicken thighs (~16 oz.), cut into 1-inch chunks
1/2 cup mochiko flour
1/4 cup cornstarch
1/4 cup sugar
Pinch of salt
1/4 tablespoon soy sauce
2 eggs
2 cloves garlic, minced
2 scallions, sliced

Optional Garnish

Sriracha mayo
Furikake
Extra scallions
Steamed rice, for serving

How to Make Mochiko Chicken

Step-by-Step Instructions

Start by slicing the scallions and cutting your chicken into bite-sized 1-inch chunks. This helps everything cook evenly.

In a large bowl, whisk together mochiko flour, cornstarch, sugar, and salt. Then add the soy sauce, eggs, minced garlic, and scallions to make a thick batter.

Using a whisk to combine mochiko batter ingredients until smooth and well incorporated in a metal mixing bowl.

Add the chicken pieces into the batter and toss until well coated. Cover and let it marinate for at least 1 hour in the fridge.

Chicken pieces are fully coated in thick mochiko batter, ready to be deep fried, with visible green onions and creamy texture in the metal bowl.

Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in batches for about 7 minutes or until golden brown and crispy. Drain on a wire rack to keep it crispy.

Golden brown mochiko chicken piece being lifted from hot oil using tongs, with other pieces bubbling in the background during deep frying.

Plate and serve with rice, then drizzle with sriracha mayo, a sprinkle of furikake, and extra scallions if you’re feeling fancy.

Spicy mayo being drizzled over a bowl of crispy mochiko chicken, adding a creamy, tangy flavor boost before garnishing.

Tips and Variations

Can I Bake or Air Fry This?

You can air fry it at 400°F (200°C) for 10 to 12 minutes, flipping halfway through. It won’t be quite as crispy but still delicious. Baking is less ideal for this type of batter, but possible with a rack and high temp.

Can I Use Chicken Breast Instead?

Yes, but it will be slightly drier. Thighs give you the best juicy texture. If using breast, be careful not to overcook.

Frequently Asked Questions

What is mochiko flour and where do I buy it?
Mochiko is a sweet rice flour often used in Japanese and Hawaiian cooking. Look for it at here or at Asian grocery stores.

How long should I marinate the chicken?
At least 1 hour, but up to overnight for deeper flavor. Keep it refrigerated.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.