mochiko chicken origin

Mahalo! Whats so different about this fried chicken? In a medium bowl combine soy sauce, black pepper powder, salt, sriracha, ginger garlic paste, corn starch, mochiko flour, and egg. Thank you for linking up with us at the #WWDParty and sharing this great recipe. It will keep for about 1 week in the fridge. I love the Asian flavours! That look so delicious!!! Well, one of the biggest differences between mochiko chicken and American fried chicken is that mochiko chicken is breaded in mochiko, not wheat flour, hence the name. Thank you so much for sharing your special recipe with Full Plate Thursday. ** Nutrient information is not available for all ingredients. Note: there is no good substitute for mochiko flour, please use mochiko flour for this recipe. 1. Boston's award-winning plant-based restaurant and cafe, Lulu Green, is hiring a part-time Line Cook. Stopping by from the Northeast Bloggers Network Weekend Wonder Hop have a good weekend! Whisk into the flour mixture to form a smooth batter. Perfectly crunchy and tender. I don't love to deep fry at home, so a great baked mochiko chicken has been a long dream. Mochiko chicken is a staple in the islands, usually found at every picnic table, at every plate lunch stop and at every lunchwagon. In a medium bowl, sift together AP flour, cornstarch and garlic salt. Ahhhh, now Im reminiscing about family vacations to Hawaii and big church potlucks. - Kathy, Aloha CeeCee - I haven't made it in the air fryer before, but it's worth trying! Let the batter marinate the chicken overnight, then scoop it right into hot oil to deep fry. Mochiko flour is also called glutinous rice flour or sweet rice flour. Yumm! You can make "giant mochi crunch" mochiko chicken. Place the chicken over a bed of rice and drizzle with the gochujang aioli and su-miso sauce. This makes a good portable lunch/snack. Meaning, once all the chicken is cooked, place the chicken back into the oil for about 2-minutes. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). In a large bowl, combine egg, soy sauce, sriracha, ginger garlic paste, cornstarch, mochiko flour, salt and pepper. Note: The mixture will be thinner if marinating overnight as the chicken juices will mix with the marinade. Mahalo for sharing your recipe, my family loved it! 1 cup (about 5 oz.) Clockwise from top-left: combine the marinade ingredients, mix well, add the chicken, pour into a bag and let marinate at least 8 hours in the fridge. Read my disclosure policy. In a small bowl, whisk together the eggs, shoyu, ginger, sake, kochujang, and 2 tablespoons of water. Working in batches, cook battered chicken in hot oil until golden brown and crisp all over. Add chicken; stir to coat. Directions:In a small saucepan, stir together the sake, mirin, and sugar. Thanks for coming over and sharing it on stumbleupon. Because it's made from glutinous rice, it creates a nice and chewy texture. After making this chicken for years, I prefer the quick marinade method. Marinate at least 4 hours; overnight is best. Its just a normal thing for me to have kimchi in my refrigerator, to have Portuguese sweet bread on the countertop, and to be eating sashimi and maki sushi rolls. Add sugar, corn starch, and mochiko into the bowl. Add chicken thighs and mix to combine. It looks so delightful! Check out the mochiko chicken musubi from Tanioka's! Both are dredged bite-size pieces of boneless skinless chicken marinated and deep fried to a crispy golden brown. Whisk together until well combined. 2. I sometimes like to double fry my Chicken Mochiko, too, though. Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions. Mochiko chicken can be served hot or at room temperature as part of a musubi. Im not going to say its healthy because its absolutely not. Too little oil will cause the batter to run off the tops of the chicken when placed in the oil. Anything come to mind? So, the food of Hawaii pulls from all of those different cultures and they end up on the plate here., I feel very fortunate growing up in Hawaii, because, yes, Im Filipino, but there are all these different cultures I get to pull from and celebrate in my recipes.. Its one of many Hawaiian dishes brought to Hawaii by Japanese immigrants. Mochiko chicken is delicious, so breakfast, lunch, dinner, dessert(?!). If you think this is just the regular fried chicken, youre mistaken. Fill a heavy bottom pot with about 2 inches of frying oil. I've also used pork panko and maybe more like cutlet breading so maybe that would work. Dip chicken into batter and sprinkle generously with sesame seeds. Stir chicken strips gently into the batter. Please give it a rating. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Add a photo Get food delivered Order online OR Get food delivered Order online 6 RATINGS Food Service Value Details CUISINES Hawaiian Meals Lunch, Dinner FEATURES Mochiko Chicken Ingredients: 2 lbs chicken, cut up into small pieces 1/4 cup mochiko 1/4 cup cornstarch 1/4 cup sugar 5 Tablespoons soy sauce 2 eggs 1 clove garlic, minced salt and pepper Instructions: Cut the chicken into bite sized pieces. I would love to try this! Turns out, what Tin Roof serves is Hawaii food, according to Sheldon Simeon, the chef who co-owns Tin Roof with his wife, Janice. View all details. Cant wait to try it! Cut the chicken thighs into 2-inch-long strips and transfer to a medium bowl. Another local favorite fried chicken: mochiko chicken. Please leave a comment on the blog or share a photo on Instagram. I pinned it to my Recipes board. Additionally, mochiko can be used for dango (sweet dumplings) and various cooking. I just so happened to have all the ingredients. Visiting from the Weekend Blog Block party! In a heavy, high-sided pan, heat about 4 inches of oil over medium-high heat until it shimmers. Where does the name come from? We use mochiko flour often and can find it at most Hawaii supermarkets. In a small bowl, whisk together the eggs, shoyu, ginger, sake, kochujang, and 2 tablespoons water. Here are the ingredients you need to make this Mochiko Chicken recipe: Mochiko is rice flour made from glutinous rice (also called sweet rice or sticky rice). The first time I looked for it was to make an ice-cream filled Mochi. Cover and let it rest in the refrigerator for at least 8 hours. Bring to a boil, cooking until the smell of alcohol goes away and the sauce starts to thicken, 12 minutes. The bite-size chicken pieces are juicy with a thin, crisp shell that has the slighteststicky-chew (thanks to the mochiko flour). An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Situated in a semi-industrial area with shopping centers and low-flying planes, Tin Roof is recognizable by its turquoise sign and the line that often forms out front. View as part of #GetHimFed party! The cornstarch and mochiko will settle at the bottom, but just mix it again before frying. Wet dredges like mochiko chicken dont do so well in the air fryer. Lulu Green - Line Cook. and Mochiko Chicken. Mochiko is a sweet rice flour made from mochigome, a variety of glutinous short grain rice. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Refrigerate at least 8 hours, preferably 16-24. Add the pieces of chicken to the marinade, toss to coat well, and marinate, in the refrigerator, for at least 2 hours, ideally 8 hours or as long as overnight. Your Mochiko Chicken looks awesome, I cant wait to try this recipe. Ive never heard of Mochiko chicken, but this recipe looks amazing. Just make sure you coat each piece with the mix before frying. I havent really explored this avenue of social media. Photography copyright: Kevin J. Miyazaki 2021. Hawaiian Mochiko Chicken is a new tasty trend that's really making waves! As soon as I got our order of mochiko chicken over rice, garlic shrimp, garlic saimin noodles, and mac salad, I stopped in my tracks. Whisk into dry ingredients. Place enough oil in your pan to barely cover the chicken when placed in pan. The cornstarch may have settled to the bottom, creating a thick paste, but just mix it back up. In a large bowl, add Mochiko flour, potato starch, eggs, sugar, soy sauce, Mirin, green onions, garlic, and ginger. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Wife, mom of 2, and nurse practitioner here in the beautiful state of Hawaii. I have to triple the recipe and there are never leftovers. Fry in oil until done, about 10-12 minutes. Make sure there is enough oil in the pan to just cover the entire chicken. Air fry for roughly 12 - 15 minutes. 1 tablespoon oyster sauce. Stir this into the dry ingredients until mixed, then add the chicken and toss thoroughly with your hands to coat. Dredge the marinated chicken pieces in the dry mixture. So what makes mochiko chicken so different from other American fried chickens? Maybe try half a batch in the air fryer and do the other half deep fry to compare :) You can never make it too crispy! I prefer the ziploc bag because it frees up my mixing bowl and uses less fridge space. I always marinate overnight. It sounds so delicious but I need it to be low carb (I wouldn't use the sugar or less) thanks so much! Slice into about 2 inch pieces. Deep-fry until golden brown. I can see why this is your sons favorite! We may earn a small commission (at no cost to you), if you purchase through these links. Working in batches so as not to crowd the pot, fry the thighs until deep golden brown, 56 minutes, turning halfway through. I was lucky enough to head to Hawaii to learn from Chef Mark Oyama and his crew at Mark's Place and Contemporary Flavors Cuisine on Kauai. Once it's all mixed, add the chicken into the bowl and use a spoon (or your hand) to make sure all the chicken pieces are well coated. Also, if you want a crispier crust, double fry. Lightly spray 2 sheet pans with non-stick cooking spray and set aside. In a medium bowl, whisk together the mochiko, cup of the cornstarch, salt, and sugar. Chicken Mochiko is a Hawaiian fried chicken dish. Amount is based on available nutrient data. Refrigerate this for at least 4 hours (I left it in the fridge overnight). Let that soak for an hour. Remove from the heat and whisk in the miso until dissolved. Instead of marinating and then breading, you can simply mix the dry ingredients right into the marinade. Thanks for linking up with us for Tasty Tuesday! Instructions. defrosted boneless chicken thighs, cut in half or thirds and wiped dry. In a small bowl, combine the mochiko, cornstarch, sugar, soy sauce, salt, eggs, green onions and garlic, and whisk until fully combined. Erlene at My Pinterventures recently postedTropical Fruit Shave Ice with Coconut Pineapple Cream, Just wanted to let you know Ive featured this post this week at our What We Eat Wednesday Link Party! It just becomes a symphony of UMAMI! mochiko flour (sweet rice flour) cup cornstarch. boneless chicken thighs, cut into bite size pieces. Whisk thoroughly until smooth. Its all about that balance. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F). Make sure to check out this website! Preheat air fryer to 390 degrees. Mochiko chicken is a Hawaiian style fried chicken. Almond or coconut or a mix? It is a glutinous rice flour that can be used to make all types of sweet and savory dishes like mochi, poi mochi, mochi waffles, or ozoni. It is the same kind of rice that mochi is made from. Mochiko chicken most likely originated from the influence of Japanese immigrants to Hawaii, much like another beloved Hawaiian dish: the spam musubi. Stir to combine. Stir until mostly combined. I used to be terrified of deep frying, but it's just something we have to get used to, especially when mochiko chicken cravings hits hard. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Its an crave-worthy dish, made with carefully seasoned and calibrated rice flour batter, and served with a dipping sauce thats equal parts sweet su-miso and mayo flavored with gochujang (also written kochujang). Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Thanks for sharing this with us at the Four Seasons Blog Hop. If you liked this recipe, make sure to check out my other Hawaiian inspired recipes! There are so many places in Hawaii that serve mochiko chicken. Bring the chicken to room temperature before frying. Wash and cut chicken into bite-size pieces and add to the bowl. Delicious bite-size pieces of tender chicken are coated in a marinade made of Mochiko Flour (sweet rice flour) and flavorful seasonings, then dredged in flour and seasonings, and deep fried. Yes! Mix well. Save my name, email, and website in this browser for the next time I comment. Mix the mochiko, cornstarch, brown sugar, soy sauce, rice vinegar, garlic, and green onions in a large basin to prepare the marinade. Thanks for linking it up to Snickerdoodle Sunday! Tumble in the chicken and toss to coat evenly. Tried this recipe? Thanks for stopping by. Ingredients: 1 pound green or Napa cabbage 1 tablespoon Diamond Crystal kosher salt, plus more as needed teaspoon instant dashi powder (such as HonDashi), optional. 3 garlic cloves, crushed. Id love to try this for an interesting change. Fill a large, heavy-bottomed pot or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the pots rim. We all grew up eating itand we still keep eating it! I am squealing right along with him this looks fantabulous!!!! Pan fry, broil, or grill the chicken until done. Enjoy Kona Kitchen Mochiko Chicken as part of a typical Hawaiian lunch with macaroni salad, rice or Hawaiian sweet roll. I love frying chicken at home. In a large bowl, combine flour, cornstarch, mochiko, sugar, and salt. I mean whats better than deep fried chicken? to add some heat. Serve hot or cold. Place chicken into the bowl and lightly dust the chicken with the flour mixture. Pour over the chicken and mix to coat evenly. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. I like eating this crunchy Hawaiian style fried chicken with steamed rice or Onigiri and a tangy pickled vegetable salad like Sunomono (Japanese Cucumber Salad), Cucumber Kimchi, Vietnamese Pickled Daikon and Carrots, or Takuan (Japanese-style pickled daikon radish). You can also serve it alongside macaroni salad, potato mac salad, mashed potatoes, or french fries. Add the chicken pieces and cook, turning occasionally, until they are crisp and golden brown all over. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. Mochiko is rice flour made from glutinous rice (also called sweet rice or sticky rice). Drop the chicken pieces into the hot oil and fry them until they are crisp, golden brown, and cooked through. Mochiko Chicken! Perfect with rice and mac salad. Add chicken to mixture. Miz Helen. Question.how do you get a little thicker crust but with the same marinade overnight flavor/taste? Featured in the Honolulu Star-Bulletin on October 19, 2005. This mochiko chicken is my daughter's favorite thing in the whole wide world. Heres how: Serve Mochiko Chicken garnished with Shichimi Togarashi, furikake, or just flaky sea salt and freshly ground black pepper. One of Hawaiis favorite fried chicken recipes and definitely one you have to try. [The term] Hawaiian food is reserved for the food of the Kanaka, food that is very simple, he says. Cool soft-boiled eggs in cold water and peel. saucepan until a deep-fry thermometer reads 350. If the wheel was still square, wed be bouncing around., Ingredients: cup mochiko cup plus cup cornstarch teaspoon Diamond Crystal kosher salt 2 tablespoons sugar 2 large eggs 2 tablespoons shoyu 2 tablespoons minced fresh ginger 2 tablespoons sake 2 tablespoons gochujang paste 2 pounds boneless, skin-on chicken thighs Neutral oil, for deep-frying cup all-purpose flour 2 teaspoons garlic salt, For serving Cooked rice Gochujang Aioli (recipe follows) Su-Miso Sauce (recipe follows) cup Furikake cup arare (rice crackers), crushed into bite-size pieces 2 tablespoons fried garlic Chopped scallions Salt-pickled cabbage (recipe follows). Looks terrific and thank you for allowing me to learn something new! Check this box if you'd like to remain anonymous. It has Japanese roots, since it uses mochiko (sweet rice flour ), soy sauce, mirin , ginger and other Japanese flavors, but I had never had it until my husband introduced it to me in Hawaii. Shake off any excess flour and transfer the chicken to a plate.4. Required fields are marked *. Mix the marinade ingredients Add the chicken and marinate You still get that crisp, flavorful fried chicken but without the mess of deep frying. Its become this kind of viral thing, and what were known for, says Simeon. Selecting the check box will display a pop-up. . Will update this post when I do. Japanese karaage, however, is marinated and then breaded using potato starch and/or wheat flour. Add chicken and refrigerate for one hour. In a large bowl, combine the egg, soy sauce, mochiko, cornstarch, sugar, salt, chopped green onions, garlic, and ginger. If doing a quick 45-minute marinade, since the crust will be thicker, use a low sodium soy sauce to prevent the chicken from becoming too salty. I like to eat it just like this, but If you like it spicy you can add a mixture of kochujang and mayo or sriracha and mayo. Ingredients. While some may enjoy the health benefits of air frying, this also means that your food will not carry the same flavor as when you deep fry. (-) Information is not currently available for this nutrient. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Add chicken; stir to coat. Add chicken and marinate at least 30 minutes. Step 1. Chicken crust is not meant to be crispy like U.S. fried chicken, but more of a cross between chewy and crispy. Hawaiian style mochiko chicken: bite sized pieces of chicken marinated in a sweet and salty sauce and fried to the perfect crispy crunch. Unlike American fried chicken, youd have to season and marinate the chicken and not the flour or batter. You can store the Mochiko Fried Chicken in an airtight container in the refrigerator for up to 4 days. Copyright 2023 Hawaiian Electric Company, Inc. It should be working again. -Kayla, what a delicious looking meal! Directions. Id love to see and share it. Perfect with rice and mac salad. Fill a large saucepan with the oil and set it . Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides. Combine Mochiko flour, cornstarch, and salt and pepper. Just stopping by from Foodie Friday. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. The downside is that you have to fry in multiple batches (I don't mind doing this). Add chicken into the marinade and mix well. Chicken is marinated overnight and fried golden. I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawaii. Serves 8. (Dont rinse it!) Mochiko flour is the key ingredient to making many Hawaii recipes like Butter Mochi and Mochiko Chicken. Chicken wings marinated in a ginger garlic sauce with light crispy crust. The term glutinous is used to describe the sticky consistency when cooked. Aloha Dawn. Green Onions - Green onions are optional, but add a nice touch, especially when some of the bits get deep fried along with the chickenyou can see some speckles of green. I had never heard of mochiko. Decrease the amount of mochiko to 1/4 cup. This rice flour is what gives Butter Mochi that signature chewy-cake texture, and Mochiko Chicken that crisp, crunchy skin. spicy mochiko fried chicken, King's Hawaiian sweet roll, cabbage slaw, hot chili sauce, sweet miso glaze, furikake & soy crackers. 1.First, add the rice to a bowl and cover it with water. ***As an Amazon Associate I earn from qualifying purchases***. Mix Mochiko and Katakuriko together on a plate. Add chicken to mixture. thanks for sharing at wuw. Replace the weight and let sit for another 30 minutes.3. Japanese karaage, however, is marinated and then breaded using potato starch and/or wheat flour. Remove the cabbage from the bowl and place in a colander over the sink. Mochiko Chicken is a popular Hawaii dish of chicken marinated in a mochiko flour batter and deep fried! . In a small bowl, combine the mochiko, cornstarch, sugar, soy sauce, salt, eggs, green onions, and garlic, and whisk until . The rice flour I bought instead didnt work well, but then I found a glutinous rice flour that worked better. few dashes of salt. It's this specific flour that gives mochiko chicken that signature taste and flavor. Fill a deep pot with about 1 inch of light vegetable oil and place over medium heat. Bonus: it's also naturally gluten free. Now that you've mastered the art of cooking, you can try this quick and easy mochiko chicken recipe. Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge. Add chicken and refrigerate for one hour. This easy recipe for mochiko chicken is a lot like my Japanese Chicken Karaage. Barbecue, Asian. Posted on Published: April 28, 2020- Last updated: January 27, 2021, Homepage Hawaii Recipes Mochiko Chicken. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. In a small bowl combine shoyu, mirin, garlic, ginger and chicken. 6 tablespoons mochiko flour. Thanks for sharing at Simple Supper Tuesday. Garnish your Mochiko Chicken with furikake, Shichimi Togarashi, flaky sea salt, freshly ground black pepper, sliced red chile peppers, sliced green onions, or lemon or lime wedges. Here in Hawaii, it makes sense. Pumpkin Mochi [7] Purple sweet potato haupia pie. You can check out the FDAs guidelines here to see the suggested temperature of cooked foods. Shake off excess marinade from chicken and lightly coat in the breading mixture. I spend my days cooking, writing about, and photographing food. Cut chicken into bite-size pieces. Do you think this could work in an air fryer? Deep fry chicken at medium high heat until browned and cooked through. I love chicken anything so I think this would be fun. A stop at Tin Roof restaurant, which just so happens to be right near the islands Kahului Airport. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. It is also commonly made among the Japanese American community. Add cubed chicken to the sauce mixture. Combine. Hope you have a great week and come back soon! Read more. Add any spices you like! This includes the mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions. You can substitute any chili paste for the sriracha. Heat oil in a heavy, high-sided pan until it shimmers. Marinate in the refrigerator for at least 5 hours or preferably overnight. What a great recipe, thank you for linking up to our Foodie Friday linky! Place the cabbage in a large bowl and sprinkle with the salt, using a spatula or your hands to distribute the salt evenly and massage it into the leaves.2. I feel like one of the hallmarks of mochiko chicken for me is that its actually fried in a batter, not a dry breading. You want to get the chicken really nice and golden. * Percent Daily Values are based on a 2,000 calorie diet. Id love to connect with you. Blessings~. skinless, boneless chicken thighs, cut into strips. Marinate chicken overnight in a mochiko flour batter, then deep fry till crisp and golden. On the mainland, you can find mochiko flour at Asian supermarkets, or order online. Step 3. Your comment will appear once it has been approved. Do this by wrapping a 1-inch wide strip of nori (seaweed) around a piece of the marinated chicken (this might take some practice). My family loves chicken and on some days am just our of ideas of what to make that tastes different and has texture. So, let me lift your sprits up with this AMAZING recipe. It is a glutinous rice flour that can be used to make all types of sweet and savory dishes like mochi, poi mochi, mochi waffles, or ozoni. Its making me hungry! Im so happy you are here. 1 hour. Mochiko is a Japanese rice flour popular in Hawaii. I am a full-time food blogger, recipe developer, and cookbook author. Be one of the first to write a review! Add chicken to the marinade and mix well. Hi Erlene Im not a huge fan of fried chicken either, but this looks delicious. Of course sticky, steamed white rice. Set up deep frying station. 1/2 cup chopped green onions. CUISINES. This delicious island favorite is the perfect addition to any menu. Deep-fry the chicken till golden-brown (about 3 minutes on each side). a) A, 3 minute croffle hack!!! Once done, transfer the fried chicken onto a plate. 1 cup mochiko (rice flour) 1 tbsp sugar 2 tbsp gochujang 2 tbsp minced ginger 4 cloves minced garlic 2 tbsp sake 2 tbsp soy sauce 2 tbsp water 2 eggs 2 cups all-purpose flour (I used canola oil) 2 tbsp garlic salt oil for deep-frying Instructions $1019 ($2.55/Ounce) Let sit at room temperature for one hour. Add the chicken, massage the marinade into them, and cover. Have a great weekend!! If you prefer a more crispy crust, the chicken can be double fried. Please do not copy and paste or screenshot recipes online or on social media. Pan fry, broil, or grill the chicken until done. Usually, its depressing to leave Maui, one of the most beautiful and culturally dynamic places on earth. Chop up the chicken and then put that on the side. It can be eaten at room temperature as part of a bentou lunch box. I would love it if youd link this up to the Frugal Crafty Home Blog Hopit just went live a couple minutes ago! Or garnish it with thinly sliced green onions. Mochi. | In a large bowl, combine flour and garlic salt. I've used this recipe several times now and it's always ono. Make easy Hawaiian mochiko chicken without the deep frying with this air fryer adapted recipe! Love this! In a large pan heat oil of choice to 325F. Marinate the chicken: In a medium bowl, sift together cup cornstarch, the Mochiko flour, and sugar and mix well. Joanne. Trim chicken thighs of any excess fat and cut into 2" pieces and set aside. In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined. Its easy to understand why, given its irresistible combination of crunch, spice, and sweetness. Instagram: https://www.instagram.com/keeping.it.relle, Facebook: https://www.facebook.com/keepingitrelle, Pinterest: https://www.pinterest.com/keepingitrelle. Im making this now. I just don't like having lots of leftover oil because we don't deep fry often. Drain on paper towels. Mochiko Chicken Recipe Ingredients: cup mochiko cup plus cup cornstarch teaspoon Diamond Crystal kosher salt 2 tablespoons sugar 2 large eggs 2 tablespoons shoyu 2. Ive never heard of Mochiko before, but this chicken looks delicious. Mochiko chicken recipe uses mochiko flour which has a sweet taste and makes the chicken even more delicious than it would normally be on its own. Instead of eating mochiko chicken with a bowl of rice, try make mochiko chicken musubi (like, 2 pounds boneless, skinless chicken thighs. 1/4 cup sesame oil. Want more Thrillist? Use a whisk to mix it well. Mochiko Chicken is a sellable item listed under Meat . Add mochiko, cornstarch, sugar, soy sauce, salt, green onion, ginger, and garlic; mix well.