Two-Day Marinated Mochiko Chicken

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)