Best 2 Hawaiian Mochiko Chicken Recipes

Embark on a culinary journey to the heart of Hawaii with our tantalizing Hawaiian mochiko chicken. This delectable dish, deeply rooted in Hawaiian tradition, showcases the harmonious blend of savory and sweet flavors. Succulent chicken pieces are lovingly coated in a flavorful marinade, then enveloped in a crispy mochiko crust, resulting in a textural symphony that will delight your palate.

Various recipes await your exploration, each offering a unique twist on this classic dish. Discover the simplicity of our basic Hawaiian mochiko chicken recipe, where the harmony of flavors shines through. Elevate your culinary skills with our variations, such as the tangy lemon pepper mochiko chicken, where citrusy notes dance upon your taste buds. For a fiery kick, venture into the realm of spicy mochiko chicken and let the heat ignite your senses. And for those seeking a sweet and savory fusion, our teriyaki mochiko chicken promises an unforgettable experience, where sweet and salty notes intertwine harmoniously.

Let's cook with our recipes!

HAWAIIAN MOCHIKO CHICKEN

Hawaiian Mochiko Chicken image

This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.

Provided by Asia S.

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 4h22m

Yield 10

Number Of Ingredients 11

Ingredients

¼ cup white sugar
¼ cup mochiko (sweet rice flour)
¼ cup cornstarch
½ teaspoon salt
2 eggs
½ cup sliced green onions
5 tablespoons soy sauce (such as Aloha™ Shoyu)
2 tablespoons sesame seeds
4 cloves garlic, minced, or more to taste
3 pounds skinless, boneless chicken thighs, cut into strips
2 cups vegetable oil for frying

Steps:

Mix sugar, mochiko, cornstarch, and salt together in a bowl.
Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g

HAWAIIAN STYLE MOCHIKO CHICKEN

Hawaiian Style Mochiko Chicken image

Make and share this Hawaiian Style Mochiko Chicken recipe from Food.com.

Provided by PupukeaCookie

Categories Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
5 tablespoons mochiko rice flour
5 tablespoons cornstarch
6 tablespoons sugar
5 tablespoons aloha shoyu
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 cup green onion, chopped (for batter)
1/4 cup green onion, chopped (for garnish)
5 minced garlic cloves
2 eggs
1 1/2 cups canola oil (for frying)
sesame seeds (for garnish)

Steps:

In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
Cut chicken into bite size pieces for quick and even cooking.
Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
Garnish with chopped green onion and sesame seeds.
If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

Nutrition Facts : Calories 1634.3, Fat 127.3, SaturatedFat 12.6, Cholesterol 375.8, Sodium 2204, Carbohydrate 55.7, Fiber 1.3, Sugar 26.2, Protein 67.1

Tips:

Choose the right chicken: For the best results, use boneless, skinless chicken thighs. They are more flavorful and juicy than chicken breasts.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, brown sugar, garlic, and ginger will help to tenderize and flavor it.
Use a good quality mochiko flour: Mochiko flour is made from glutinous rice and gives the chicken a crispy coating.
Fry the chicken in hot oil: The oil should be at least 350 degrees Fahrenheit (175 degrees Celsius) before you add the chicken. This will help to create a crispy coating.
Don't overcrowd the pan: When frying the chicken, do not overcrowd the pan. This will cause the chicken to steam instead of fry and will result in a soggy coating.
Serve with your favorite sides: Mochiko chicken is traditionally served with rice and vegetables.

Conclusion:

Mochiko chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy mochiko coating and tender, flavorful chicken is sure to please everyone at the table. With just a few simple tips, you can make mochiko chicken that is restaurant-quality. So next time you are looking for a new and exciting way to cook chicken, give mochiko chicken a try!