Best 7 Mochiko Chicken Recipes
Indulge in the tantalizing flavors of Mochiko Chicken, a delectable dish that seamlessly blends the crispy texture of fried chicken with the delightful chewiness of mochiko (glutinous rice flour). Originating from Hawaii, this fusion cuisine has gained immense popularity worldwide, captivating taste buds with its unique combination of savory and slightly sweet flavors.
Our comprehensive guide offers three enticing variations of Mochiko Chicken to cater to diverse preferences. The Classic Mochiko Chicken recipe stays true to the traditional Hawaiian style, featuring a crispy exterior and tender, juicy chicken coated in a flavorful mochiko batter. For those seeking a healthier alternative, the Baked Mochiko Chicken offers a guilt-free indulgence with all the delectable flavors intact. And for a truly unique twist, the Mochiko Chicken Nuggets recipe transforms this classic dish into bite-sized appetizers, perfect for parties or quick snacks.
Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success even for novice cooks. The ingredient lists are curated to optimize taste and texture, and cooking times are precisely indicated to achieve the perfect doneness. Whether you're a seasoned home chef or just starting your culinary journey, our Mochiko Chicken recipes guarantee a delightful and memorable dining experience.
HAWAIIAN MOCHIKO CHICKEN
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
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
MOCHIKO CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
- Remove from refrigerator, deep fry and serve.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
MOCHIKO CHICKEN
Steps:
- Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
- Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
- Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
- Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.
SAM CHOY'S MOCHIKO CHICKEN
Sam Choy is one of my favorite chefs. This is a classic dish in Hawaii. Has a nice slightly sweet taste to it. And only 2 steps. Very Easy....
Provided by taz4477
Categories < 60 Mins
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients, and marinate chicken overnight in refrigerator.
- Allow excess marinade to drip off each piece before putting into oil.
- deep-fry until done.
HAWAIIAN STYLE MOCHIKO CHICKEN
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
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
MOCHIKO CHICKEN WINGS
These Hawaiian-style chicken wings are great for picnics or luaus.
Provided by Mama Smith
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 8h35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 50.7 g, Cholesterol 167.7 mg, Fat 38.1 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 8.2 g, Sodium 2130.9 mg, Sugar 5.1 g
MOCHIKO ASIAN FRIED CHICKEN
Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine.
Provided by CookWilliam
Categories World Cuisine Recipes Asian Chinese
Time 8h50m
Yield 10
Number Of Ingredients 10
Steps:
- Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
Nutrition Facts : Calories 877 calories, Carbohydrate 20.4 g, Cholesterol 221.8 mg, Fat 68.5 g, Fiber 0.4 g, Protein 44 g, SaturatedFat 13.7 g, Sodium 1136.8 mg, Sugar 5.4 g
Tips:
- Choose the right chicken. Boneless, skinless chicken thighs are the best choice for this recipe, as they are tender and flavorful. You can also use chicken breasts, but they may be a bit drier.
- Use a large skillet or wok. This will help to ensure that the chicken cooks evenly and doesn't crowd the pan.
- Don't overcrowd the pan. If you add too much chicken to the pan, it will not cook evenly and may become dry.
- Cook the chicken over medium-high heat. This will help to quickly brown the chicken and prevent it from becoming dry.
- Don't overcook the chicken. Overcooked chicken is tough and dry. Cook the chicken until it is cooked through but still tender, about 5-7 minutes per side.
- Use a flavorful marinade. The marinade will help to add flavor to the chicken and keep it moist. You can use a variety of marinades, such as teriyaki sauce, soy sauce, or ginger-garlic sauce.
- Serve the chicken with your favorite sides. Mochiko chicken is delicious served with rice, noodles, or vegetables.
Conclusion:
Mochiko chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the mochiko coating gives it a crispy texture. This dish is sure to be a hit with your family and friends.
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