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mochiko chicken

Chicken

Mochiko Chicken

There's nothing quite like fried chicken. It's crispy on the outside, juicy on the inside, and, when done right, packed with flavor. I think it's safe to say that most places have their own version, and Hawaii is no exception. This sweet rice flour–battered chicken is perfectly crunchy,

Ingredients

  • 2 pounds skinless boneless chicken thighs
  • 2 large eggs, beaten to blend
  • 1/4 cup mochiko flour (also known as sweet rice flour)
  • 1/4 cup chopped scallions, white and light green parts (about 4 scallions), plus more for garnish
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 garlic cloves, extra finely grated
  • 1/2 teaspoon kosher salt
  • Neutral oil, for frying
  • 3 to 4 sheets nori, cut into 1-inch-wide strips (optional)
  • 3 cups steamed rice

Directions

  • Cut the chicken thighs into 2-inch-long strips and transfer to a medium bowl. In a small bowl, combine the eggs, mochiko, scallions, cornstarch, soy sauce, sugar, garlic, and salt and whisk until combined. Pour over the chicken and mix to coat evenly. Marinate in the refrigerator for at least 5 hours or preferably overnight.
  • Line a baking sheet with paper towels and place a wire rack on top. Fill a Dutch oven or high-sided pot with oil to a depth of 2 inches and heat over medium-low heat until a deep-fry thermometer registers 330°F to 340°F. Wrap each chicken piece with a strip of nori (if using).
  • Without crowding the pot, add as many pieces of chicken as you can to the hot oil; the temperature will drop to between 315°F and 325°F. Fry the chicken, turning with a skimmer or long chopsticks to brown evenly, for 6 to 7 minutes, until golden brown and an instant-read thermometer registers 165°F. Remove with a skimmer or long chopsticks and let cool on the wire rack for 8 to 10 minutes. Continue with the remaining chicken.
  • When ready to serve, garnish with the chopped scallions and serve with the rice.

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