Mochiko Chicken
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Mochiko chicken is a tasty Hawaiian dish you’ll love. It’s crunchy on the outside and juicy on the inside. This recipe makes 6 servings of sweet and savory chicken that’s ready in just 30 minutes. The secret is marinating the chicken in a mix of mochiko (sweet rice flour), soy sauce, and other yummy ingredients.
You’ll start by mixing the marinade and coating chicken strips. After chilling for a few hours, you’ll fry the chicken until it’s golden brown. The result is a crispy, flavorful dish that’s perfect for a family dinner or party snack. Get ready to enjoy this island favorite right in your own kitchen!
Exact Ingredients List
Here’s what you’ll need to make this tasty mochiko chicken:
- 1/4 cup granulated sugar
- 1/4 cup mochiko (sweet rice flour)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sliced green onions
- 5 tablespoons shoyu soy sauce
- 2 tablespoons sesame seeds (optional)
- 4 cloves garlic, minced
- 3 pounds boneless, skinless chicken thighs
- 2 cups vegetable oil for frying
Make sure to cut your chicken thighs into strips before you start. This will help them cook evenly and get extra crispy.
Don’t forget to grab some extra green onions and sesame seeds for garnish if you like. They add a nice touch to the finished dish.
Remember, you can always add more garlic if you’re a big fan. The recipe calls for 4 cloves, but feel free to toss in an extra one or two if you want more flavor.
Instructions
Mix sugar, mochiko, cornstarch, and salt in a bowl. Set it aside.
In another bowl, whisk eggs, green onions, soy sauce, sesame seeds, and garlic.
Pour the wet mix into the dry mix. Whisk until smooth.
Add chicken strips to the batter. Stir to coat each piece well.
Cover and chill for 4 hours or overnight.
Heat oil in a deep pan. Add chicken in small batches.
Fry until golden brown, about 7 minutes. Check it reaches 165°F inside.
Take out chicken with a slotted spoon. Put on paper towels to drain.
Fry the rest of the chicken the same way.
Serve hot with extra green onions and sesame seeds if you like.
Possible Substitutes List
Can’t find mochiko flour for your chicken recipe? Don’t worry! You have some great options to try instead. Here’s a list of substitutes you can use:
• All-purpose flour: Use the same amount as mochiko. It won’t give the same texture, but it works in a pinch.
• Rice flour: This is a good gluten-free option. Use an equal amount to replace mochiko.
• Cornstarch: Try using 4.5 tablespoons (40g) of cornstarch instead of mochiko.
• Potato starch: Another gluten-free choice. Use the same amount as you would mochiko.
• Tapioca flour: This will give a slightly chewy texture. Use an equal amount to replace mochiko.
Remember, these substitutes might change the texture of your chicken a bit. But they’ll still help you create a tasty dish! If you use all-purpose flour or rice flour, you may need to adjust the amount of liquid in your recipe.
For the best results, try to find mochiko at an Asian grocery store. But if you can’t, don’t let that stop you from making this yummy Hawaiian chicken!
How To Make It Diabetes-Friendly
To make this mochiko chicken recipe more diabetes-friendly, you can try these simple changes:
Replace the sugar with a sugar substitute like stevia or monk fruit sweetener. Use the same amount as the original recipe calls for.
Swap out the mochiko and cornstarch for almond flour or coconut flour. This will lower the carb content.
Instead of frying, bake the chicken in the oven. Preheat to 400°F and cook for 20-25 minutes, flipping halfway through.
Use a low-sodium soy sauce to reduce salt intake. You can also cut the amount in half.
Here’s a quick comparison of the changes:
| Original | Diabetes-Friendly |
|---|---|
| 1/4 cup sugar | 1/4 cup sugar substitute |
| 1/4 cup mochiko | 1/4 cup almond flour |
| 1/4 cup cornstarch | 1/4 cup coconut flour |
| Fried in oil | Baked in oven |
These swaps will help lower the carb and calorie count. The chicken will still be tasty, but it won’t spike your blood sugar as much.
Remember to watch your portion sizes too. Stick to one or two pieces of chicken per serving.
Tips, Tricks & Storing
For the crispiest mochiko chicken, pat the chicken strips dry before coating them in the batter. This helps the batter stick better and creates a crunchier texture.
Try using avocado oil instead of vegetable oil for a healthier option. It has a high smoke point and adds a nice flavor to the dish.
To keep your chicken hot while frying in batches, place the cooked pieces on a wire rack set over a baking sheet in a 200°F oven.
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. To reheat, place the chicken on a wire rack over a baking sheet and pop it in a 375°F oven for 10-12 minutes.
You can freeze mochiko chicken too! Let it cool completely, then wrap individual pieces in plastic wrap and store in a freezer bag for up to 3 months.
For extra flavor, try adding a tablespoon of sesame oil to the marinade. It gives the chicken a nutty taste that complements the other ingredients perfectly.
Don’t forget to taste your marinade before adding the chicken. You can adjust the soy sauce or sugar to suit your preferences.