The first time I tasted Hawaiian Style Mochiko Chicken, it felt like a joyful explosion of flavors wrapped in a crispy embrace. That delightful crunch paired with the tender juiciness of marinated chicken is enough to transport anyone to sun-soaked shores, even if you’re simply cooking in your kitchen. This dish is the perfect antidote for those mundane weeknight dinners, effortlessly easy to whip up yet impressively tasty.
What makes this recipe special is its simplicity. With just a few pantry staples like mochiko flour and shoyu, you can create something that feels elevated and exotic without breaking a sweat. The marinating process is key, allowing the chicken to soak up all that delicious flavor and making your dinner feel like a celebration. So roll up your sleeves, grab your skillet, and get ready to savor a taste of the islands—your taste buds will thank you for it!
Why is Hawaiian Style Mochiko Chicken a Must-Try?
Flavors that Dance: This dish brings together sweet, savory, and umami notes for an explosion of taste.
Effortless Elegance: With minimal ingredients, impressing your family and friends is as easy as frying!
Crispy Delight: The golden-brown coating adds a satisfying crunch that pairs perfectly with tender chicken.
Versatile Meal: Serve it with rice, salads, or even as a snack—it’s great for any occasion!
Weekend Meal Prep: Marinate it ahead of time for ease, making busy weeknights a breeze.
Get ready to introduce a beloved Hawaiian recipe into your home!
Hawaiian Style Mochiko Chicken Ingredients
Elevate your cooking tonight with these easy-to-find treasures!
For the Marinade
• Boneless skinless chicken thighs – 2 pounds for a juicy, tender bite that packs in flavor.
• Potato starch – 1/4 cup helps achieve that irresistible crispy crust.
• Mochiko flour – 1/4 cup adds a unique texture, perfect for this Hawaiian style dish.
• Shoyu – 1/4 cup provides a deep, savory umami flavor that complements the chicken’s sweetness.
• Granulated sugar – 1/4 cup balances out the savory notes for a delightful sweetness.
For the Flavor Boost
• Green onions – 1/4 cup, thinly sliced, to add a fresh, zesty crunch.
• Sesame seeds – 1 tablespoon for a nutty flavor and lovely garnish.
• Garlic – 1 teaspoon, minced, because no dish is complete without its aromatic charm.
• Ginger – 1 teaspoon, minced, to give a warm, spicy kick.
• Salt – 1/2 teaspoon for enhancing all the flavors marvelously.
For the Binding
• Eggs – 2, beaten, which create a perfect coating that makes everything stick together.
For Frying
• Oil – Enough for frying until golden; a high-smoke oil, like canola or vegetable, works best.
Get ready to embrace the vibrant flavors of Hawaiian Style Mochiko Chicken; your family will be asking for seconds!
How to Make Hawaiian Style Mochiko Chicken
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Cube the Chicken: Start by cutting the 2 pounds of boneless skinless chicken thighs into 1-inch cubes. Set them aside for the marinating magic that’s about to happen!
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Mix the Marinade: In a large mixing bowl, whisk together 1/4 cup potato starch, 1/4 cup mochiko flour, 1/4 cup shoyu, 1/4 cup granulated sugar, 1/4 cup thinly sliced green onions, 1 tablespoon sesame seeds, 1 teaspoon minced garlic, 1 teaspoon minced ginger, and 1/2 teaspoon salt until well combined.
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Marinate the Chicken: Add the cubed chicken to the marinade, stirring gently to coat every piece. Cover the bowl and refrigerate for at least 4 hours, or even overnight for maximum flavor infusion.
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Heat the Oil: In a large pan, heat oil to 325°F. A high-smoke oil, such as canola or vegetable, works best for frying without burning.
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Fry the Chicken: Carefully place the marinated mochiko chicken into the hot oil. Fry until golden brown on both sides and cooked through, reaching an internal temperature of 165°F (about 5-7 minutes).
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Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a cooling rack over a cookie sheet or on paper towels to absorb any excess oil.
Optional: Sprinkle extra sesame seeds on top for a beautiful garnish!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Hawaiian Style Mochiko Chicken bites are perfect for meal prep lovers! You can prep the marinade and marinate the chicken up to 24 hours in advance, ensuring that every flavorful bite is just as delicious on a busy weeknight. Simply cut the 2 pounds of boneless skinless chicken thighs into cubes, mix all the marinade ingredients in advance, and coat the chicken pieces before refrigerating. To maintain quality, be sure to cover the bowl tightly to avoid any odors and to keep the chicken moist. When you’re ready to fry, just heat your oil to 325°F and cook the marinated chicken until golden brown (about 5-7 minutes). This way, you’ll enjoy a comforting, restaurant-quality dish with minimal effort!
What to Serve with Hawaiian Style Mochiko Chicken?
Creating a complete meal is an exciting adventure, especially when it involves the delightful crunch of fried chicken.
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Steamed Jasmine Rice: The fluffy grains are perfect for soaking up any savory sauce left on your plate. It balances the flavors beautifully.
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Crispy Green Salad: A vibrant medley of mixed greens with a zesty dressing adds freshness and a crunch that pairs wonderfully with the chicken.
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Teriyaki Glazed Vegetables: Bright, colorful veggies drizzled with teriyaki sauce bring a sweet and savory contrast, making for a gorgeous presentation.
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Tropical Fruit Salsa: Bursting with mango, pineapple, and lime, this refreshing side provides a sweet pop of flavor that complements the savory chicken.
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Coleslaw: Creamy and crunchy, this classic side dish adds a cool contrast while offering a delightful crunch alongside the golden chicken.
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Ginger-Lemonade: A refreshing drink infused with zesty ginger is a great option to cleanse your palate and enhance the tropical vibes of your meal.
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Chocolate Macadamia Nut Cookies: For a sweet finish, these cookies bring a delightful crunch and burst of chocolate that pairs perfectly after your main dish.
Exploring these pairings will elevate your dinner experience, turning a tasty meal into an unforgettable feast!
Storage Tips for Hawaiian Style Mochiko Chicken
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days to maintain flavor and texture.
Freezer: Wrap the cooled mochiko chicken in plastic wrap and place it in a freezer-safe bag for up to 3 months.
Reheating: When ready to enjoy, reheat in the oven at 350°F until heated through. This helps restore its crispy outer layer.
Marination: If making ahead, the marinated chicken can stay in the fridge for up to 24 hours before frying for optimal flavor enhancement.
Hawaiian Style Mochiko Chicken Variations
Feel free to explore and personalize this recipe to suit your tastes and dietary preferences!
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Gluten-Free: Substitute mochiko flour with rice flour or a gluten-free all-purpose blend for a delicious alternative.
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Spicy Kick: Add 1 teaspoon of chili flakes or sriracha to the marinade for a vibrant heat that awakens the taste buds.
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Sweet Teriyaki Twist: Replace shoyu with a teriyaki sauce for a sweeter, thicker coating that’s full of flavor.
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Crispy Baked Version: Instead of frying, coat the chicken in breadcrumbs and bake at 400°F for a healthier, crunchy option.
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Veggie Add-Ins: Toss in some diced bell peppers or zucchini with the chicken for added color, nutrition, and texture.
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Herbed Delight: A tablespoon of fresh cilantro or basil in the marinade brings a refreshing herbal aroma to each bite.
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Coconut Flour Fusion: Swap out part of the potato starch for coconut flour—a delightful twist with a sweet hint that complements the dish beautifully.
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Lemon Zest Surprise: Add zest from one lemon to the marinade for a citrusy brightness that elevates the flavors and adds a zing!
Tips for the Best Hawaiian Style Mochiko Chicken
- Marination Time Matters: For the juiciest chicken, marinate for at least 4 hours but overnight is even better for maximum flavor.
- Perfect Oil Temperature: Using oil at the right temperature (325°F) ensures a crispy coating without greasy chicken. Use a thermometer for accuracy!
- Avoid Overcrowding: Fry in batches to prevent steaming; too many pieces at once can lead to soggy results.
- Crispy Finish: Allow the fried chicken to drain on a wire rack, not paper towels, to keep it crispy as it cools.
- Flavor Additions: Don’t hesitate to add your favorite spices or herbs; try a pinch of cayenne for a spicy kick!
- Storage Tips: Store leftovers in an airtight container in the fridge, but enjoy them within a couple of days for the best taste from this Hawaiian style mochiko chicken!
Hawaiian Style Mochiko Chicken Recipe FAQs
What type of chicken is best for Hawaiian Style Mochiko Chicken?
Absolutely! I recommend using boneless skinless chicken thighs for their tenderness and flavor. They don’t dry out as easily as chicken breasts, making them perfect for frying and resulting in a juicy bite every time.
How should I store leftover Hawaiian Style Mochiko Chicken?
To keep your leftovers fresh and tasty, store them in an airtight container in the fridge for up to 3 days. Make sure to let them cool completely before sealing to prevent condensation and sogginess.
Can I freeze Hawaiian Style Mochiko Chicken?
Yes! If you want to save some for later, wrap the cooled mochiko chicken tightly in plastic wrap and place it in a freezer-safe bag. It can stay frozen for up to 3 months. When you’re ready to enjoy, simply reheat in the oven at 350°F until warmed through for that crispy texture.
What should I do if my chicken isn’t crispy after frying?
If your chicken ends up less crispy than expected, it could be due to overcrowding the pan or not using hot enough oil. Make sure to fry in batches and keep the oil temperature around 325°F. Cooking times may vary based on your stove, so keep an eye on the golden-brown color.
Is Mochiko Chicken safe for pets?
It’s best to keep Mochiko Chicken away from pets. The chicken itself is generally safe in small amounts, but ingredients like garlic and onion can be toxic to dogs and cats. Always check ingredients first before sharing with furry friends!
How long can I marinate the chicken?
For maximum flavor, marinate the chicken for at least 4 hours, but overnight is even better! You can keep it in the fridge for up to 24 hours before frying, which allows it to soak up the incredible flavors of the marinade.
Irresistible Hawaiian Style Mochiko Chicken That Will Wow You
Ingredients
Equipment
Method
- Cube the chicken by cutting the 2 pounds of boneless skinless chicken thighs into 1-inch cubes and set aside.
- In a large mixing bowl, whisk together the marinades including potato starch, mochiko flour, shoyu, granulated sugar, green onions, sesame seeds, garlic, ginger, and salt until combined.
- Add cubed chicken to the marinade, stirring to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat oil in a large pan to 325°F for frying.
- Carefully place the marinated chicken into the hot oil and fry until golden brown on both sides, about 5-7 minutes.
- Remove the chicken from the oil and drain on a cooling rack or paper towels to absorb excess oil.
- *Optional:* Sprinkle extra sesame seeds on top as garnish.