Crisp, sweet, and savory - it's another local favorite! Mochiko Chicken is our go-to when making lunchtime bentos for fishing trips, days at the beach or when we have family gatherings. It's the perfect finger food that barely seems to make it to the table!
Once fried, the mochiko rice flour batter gives the chicken a nice crunch packed with flavors - it's truly the Hawai'i version of succulent fried chicken! Make this for your family and we promise it will become a household favorite.
2 LBS Chicken Thighs, Deboned & Cut into 2-3 Pieces
2/3 Cup Mochiko Rice Flour
2/3 Cup Corn Starch
2/3 Cup Granulated Sugar
10 TBL Soy Sauce
4 Large Eggs
4 Cloves Garlic, Minced
1/2 Cup Akakai Green Onion, Chopped
1 Tsp Kosher Salt
Vegetable Oil, To deep fry
Sushi Nori Paper, Cut into strips (to wrap chicken before frying)
In a mixing bowl, combine all ingredients from mochiko flour through salt (leave chicken, oil and nori on the side). Whisk ingredients until blended with no lumps.
Next, add chicken pieces to the marinade mixture; massage well to coat each piece. Transfer into a seal-tight container or cover your bowl. Place in the refrigerator and marinate for two (2) days. * You can choose to marinate chicken overnight, however for best results, we recommend 2-days for optimal flavor!
When ready cook, prepare chicken by wrapping each piece with one strip of nori. To do this, place a strip of nori on a cutting board. Place a marinated piece of chicken on one end of the strip and roll so nori wraps chicken down the center. Repeat for all chicken pieces. *See image above for a visual or watch the video tutorial below!)
Meanwhile, heat 1 to 2-inches of vegetable oil in a pan/wok. Once oil is hot (at least 350-degrees), add nori-wrapped chicken to the oil. Deep fry until chicken turns golden brown and is thoroughly cooked.
Drain oil by placing chicken on a bakers rack or paper towel. Allow to cool and enjoy!
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: