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 Hawai’i is no exception. This sweet rice flour-battered chicken is perfectly crunchy, salty-sweet, and highly addictive. It’s one of my all-time favorite dishes, and I’m taken back to my childhood every single time I have it. While I believe it’s best served warm with onigiri (triangle-shaped musubi), namasu, and takuan, the way my mom serves it, it’s equally great cold, chopped up, and tossed into a green salad with creamy Asian dressing or atop a bed of cold somen noodles.- 2 pounds boneless, skinless chicken thighs
- 1/4 cup mochiko sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/2 teaspoon kosher salt
- 2 large eggs, beaten
- 1/4 cup chopped green onions, both white and green parts (about 4 green onions), plus more for garnish
- 2 garlic cloves, peeled and extra finely grated
- Neutral oil, for frying
- 3 to 4 sheets nori, cut into 1-inch wide strips (optional)
- 3 cups steamed rice, for serving
Line a baking sheet with paper towels or newspaper 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 to 330 to 340 degrees F. Remove the chicken from the bowl and wrap each 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 degrees and 325 degrees F when you add the chicken. Fry the chicken for 6 to 7 minutes, turning with a skimmer or long chopsticks to brown evenly. The chicken will be golden brown when it’s done and the internal temperature should be 165 degrees F. Remove with a skimmer or long chopsticks and let cool on the wire rack for 8 to 10 minutes. Continue this process until all the chicken has been cooked. When ready to serve, garnish with freshly chopped green onions and serve with rice.