Chef Mitchell preparing Crispy Hawaiian Mochiko Chicken
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered Crispy Hawaiian Mochiko Chicken during a trip to Hawaii where I was captivated by the local cuisine. After trying various recipes, I began perfecting my own version, focusing on achieving the perfect crunch. This dish quickly became a favorite among friends and family, and I am excited to share it with you. It truly embodies the vibrant flavors of Hawaiian cooking!"

I have spent over a decade specializing in Hawaiian cuisine, mastering the art of blending traditional flavors with modern techniques. My passion for cooking has led me to create over 1000 recipes, focusing on making Hawaiian dishes accessible for everyone. I love to share the rich culinary history of Hawaii through my cooking.

View All Mitchell's Recipes →
Delicious Crispy Hawaiian Mochiko Chicken served on a plate

Why This Crispy Hawaiian Mochiko Chicken Recipe Works

This recipe stands out because it combines the unique texture of mochiko flour with the tender juiciness of marinated chicken. The result is a delicious crunch that is hard to resist. The marinade infuses the chicken with deep flavors, while the frying technique ensures a perfect golden crust.

By using buttermilk in the coating process, we achieve an even better texture that enhances the overall flavor profile. The balance of sweetness and saltiness in the marinade makes each bite a delightful experience.

💡 Professional Tip

For the crispiest result, ensure your oil is hot enough before adding the chicken, and avoid overcrowding the pan. This allows the chicken to fry evenly without steaming.

Frequently Asked Questions

Yes, you can prepare the chicken and marinate it a day in advance. Just store it in the refrigerator until you're ready to fry. However, for the best results, it’s recommended to fry it fresh to maintain its crispiness.

If you can't find mochiko flour, you can use regular glutinous rice flour as a substitute. It will yield a similar texture but may not have the exact same flavor profile. Alternatively, cornstarch can also be used for the coating to maintain crispiness.

The chicken is done when it reaches a golden brown color and an internal temperature of 165°F (74°C). Using a meat thermometer will help you ensure it’s cooked through without being overdone.

Yes, you can freeze the uncooked, marinated chicken for up to 3 months. Just make sure to thaw it completely before frying. Fried chicken can be frozen, but it may lose some of its crispiness upon reheating.

Crispy Hawaiian Mochiko Chicken pairs well with steamed rice, a fresh green salad, or even macaroni salad for a true Hawaiian experience. You can also serve it with a side of dipping sauce for added flavor.

When stored in an airtight container, Crispy Hawaiian Mochiko Chicken can last in the refrigerator for 3-4 days. To maintain its crispiness, reheat in an oven rather than a microwave.

While it's best enjoyed freshly made, you can prepare the marinade and coat the chicken in advance. Just store it in the fridge and fry it just before serving for optimal taste and texture.

To reheat Crispy Hawaiian Mochiko Chicken, place it in an oven preheated to 375°F (190°C) for about 10-15 minutes. This will help revive its crispiness. Avoid using a microwave, as it can make the chicken soggy.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The chicken may turn out dry if overcooked or if a lean cut is used.

Solution: To prevent dryness, use bone-in chicken pieces and monitor cooking time closely, ensuring the internal temperature reaches 165°F without exceeding it.

✅

Not Crispy Enough

Problem: If the coating isn’t crispy, it may be due to using too much marinade or not frying at the right temperature.

Solution: Ensure the oil is hot enough (around 350°F) before frying and avoid letting the chicken sit too long in the marinade before coating.

✅

Overcooked

Problem: The chicken may become overcooked if fried for too long.

Prevention: To prevent overcooking, fry in smaller batches and keep an eye on the color. Use a thermometer for accuracy.

✅

Undercooked Center

Problem: If chicken pieces are too thick, the center may remain undercooked.

Recovery: Cut chicken into uniform pieces and check the internal temperature to ensure thorough cooking.

✅

Burnt Exterior

Problem: The outside of the chicken may burn if the oil is too hot or if fried too long.

Prevention: Adjust the heat and reduce frying time if needed. Ensure the oil maintains a consistent temperature.

✅

Flavor Balance

Too Sweet: If the dish is too sweet, add a splash of vinegar or lemon juice to balance the flavors.

Too Salty: If too salty, pair with a side dish that can absorb some saltiness, like plain rice.

Bland: Add spices or a dipping sauce to enhance the flavor if the chicken is bland.

Fresh ingredients for Crispy Hawaiian Mochiko Chicken

Essential Ingredients for Crispy Hawaiian Mochiko Chicken

The key ingredients for this recipe are chicken and mochiko flour, which provides the unique texture that makes this dish special. The marinade, which includes soy sauce and spices, enhances the flavor, ensuring the chicken is juicy and delicious.

Using high-quality chicken and fresh ingredients will make a significant difference in the final dish. Opt for organic chicken if possible, and use fresh garlic and ginger for the best flavor.

Essential Ingredient Notes

  • Mochiko Flour: Mochiko flour is gluten-free and gives the chicken its unique crispy texture. Make sure to sift it before use to avoid clumps.
  • Chicken: Choose bone-in, skin-on chicken pieces for more flavor and moisture. This cut tends to stay juicier during frying.
  • Soy Sauce: Use low-sodium soy sauce if you’re concerned about salt levels. This allows for better control of seasoning in the marinade.
Cooking process for Crispy Hawaiian Mochiko Chicken

Step-by-Step Cooking Process

Cooking Crispy Hawaiian Mochiko Chicken is straightforward and rewarding. Start with marinating the chicken to infuse it with flavor. The unique coating process using mochiko flour is what sets this dish apart, making it incredibly crispy.

Pay attention to oil temperature while frying to achieve that perfect golden crust. Following the step-by-step instructions ensures that your chicken turns out deliciously crispy and full of flavor every time.

Key Technique for Perfect Crispy Hawaiian Mochiko Chicken

The key to achieving the perfect texture lies in the double coating of the chicken. First, dip it in buttermilk, then coat it in the mochiko mixture. This method enhances crunchiness and ensures a flavorful crust.

Crispy Hawaiian Mochiko Chicken

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/4 cup soy sauce
    For dipping
  • 1/4 cup honey
    Optional sweetener
  • 1 tsp garlic powder
    For flavor
  • 1/4 tsp chili flakes
    Optional for spice

For the Sauce

  • 2 lbs chicken
    Cut into pieces
  • 1 cup mochiko
    Sweet rice flour
  • 1/2 cup cornstarch
    For crunch
  • 1/4 cup soy sauce
    For marinade
  • 1/4 cup sugar
    For sweetness
  • 2 cloves garlic
    Minced
  • 1 tsp ginger
    Minced
  • 1/2 tsp black pepper
    For seasoning
  • 1 cup buttermilk
    For coating
  • 1/4 cup green onions
    Chopped, for garnish

Instructions

  1. Prepare Ingredients

    Begin by cutting the chicken into bite-sized pieces.

  2. Make Marinade

    In a bowl, combine soy sauce, sugar, garlic, ginger, black pepper, and sesame oil.

  3. Marinate Chicken

    Add the chicken to the marinade and let it sit for at least 30 minutes.

  4. Prepare Coating

    In a separate bowl, mix mochiko and cornstarch together.

  5. Coat Chicken

    Remove chicken from the marinade, dip it in buttermilk, then coat it with the mochiko mixture.

  6. Heat Oil

    In a deep pan, heat vegetable oil over medium-high heat.

  7. Fry Chicken

    Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side.

  8. Drain Excess Oil

    Remove the fried chicken and place it on a paper towel to drain excess oil.

  9. Serve

    Garnish with chopped green onions and sesame seeds. Serve hot.

Recipe Notes & Tips

Storage Tips

To store Crispy Hawaiian Mochiko Chicken, let it cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 4 days. For best results, reheat in an oven to restore its crispiness.

Serving Suggestions

Crispy Hawaiian Mochiko Chicken can be served with steamed rice, a refreshing salad, or even some crispy mac salad for a typical Hawaiian meal. Provide dipping sauces on the side for extra flavor.

Recipe Variations

For a twist on the original, try adding different spices to the marinade such as paprika or cayenne for heat. You could also experiment with different proteins like shrimp or tofu for a vegetarian version.