Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1 to 1.25-inch pieces
- Shoyu marinade-batter: 1/3 cup shoyu, 3 Tbsp sugar, 4 cloves garlic (minced), 1 Tbsp grated ginger, 2 large eggs, 1 cup mochiko, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp sesame oil, 1/2 tsp white pepper, 4–6 Tbsp cold water
- Neutral oil for frying (about 2 quarts), 350°F
- Light glaze: 2 Tbsp shoyu, 2 Tbsp water, 1.5 Tbsp sugar, 1 Tbsp rice vinegar, 1 tsp sesame oil
- Garnish: 2 scallions (thinly sliced), toasted sesame seeds, lemon wedges
Do This
- 1. Pat chicken dry and cut into bite-size pieces.
- 2. Whisk shoyu, sugar, garlic, ginger, eggs, sesame oil, and white pepper; stir in mochiko, cornstarch, baking powder, and 4–6 Tbsp water to make a thick batter. Coat chicken; marinate 30 minutes.
- 3. Heat 2 inches oil to 350°F; set a wire rack over a sheet pan.
- 4. Fry chicken in batches, 4–5 minutes per batch, keeping oil 340–350°F, until deep golden and 165°F inside; drain on rack.
- 5. Simmer glaze (shoyu, water, sugar, vinegar) 2–3 minutes; off heat, stir in sesame oil.
- 6. Drizzle glaze over hot chicken; shower with scallions and sesame seeds. Serve with lemon wedges.
Why You’ll Love This Recipe
- Classic local Hawaiian flavor: savory shoyu, fragrant garlic, gentle sweetness.
- Shatteringly crisp crust from mochiko rice flour with a tender, juicy center.
- Simple pantry-friendly ingredients; no special equipment needed.
- Perfect for parties or weeknights—bite-size, make-ahead friendly, and very snackable.
Grocery List
- Produce: Garlic, fresh ginger, scallions, lemons
- Dairy: None
- Pantry: Boneless skinless chicken thighs, shoyu (soy sauce), mochiko (sweet rice flour), cornstarch, baking powder, sugar, sesame oil, rice vinegar, neutral frying oil, toasted sesame seeds
Full Ingredients
Chicken & Mochiko Marinade-Batter
- 1.5 lb boneless, skinless chicken thighs, cut into 1 to 1.25-inch pieces
- 1/3 cup shoyu (soy sauce)
- 3 Tbsp granulated sugar
- 4 cloves garlic, finely minced
- 1 Tbsp fresh ginger, finely grated
- 2 large eggs
- 1 cup mochiko (sweet rice flour)
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp toasted sesame oil
- 1/2 tsp white pepper
- 4–6 Tbsp cold water (to adjust batter thickness)
For Frying
- Neutral high-heat oil (canola, peanut, or rice bran), about 2 quarts, for 2 inches depth
Light Shoyu-Sugar Glaze
- 2 Tbsp shoyu (soy sauce)
- 2 Tbsp water
- 1.5 Tbsp granulated sugar
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil (stir in at the end)
To Finish
- 2 scallions, thinly sliced
- 1 Tbsp toasted sesame seeds
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Prep the chicken
Trim excess fat from chicken thighs and cut into 1 to 1.25-inch bite-size pieces. Pat dry with paper towels so the batter adheres well. Set aside while you mix the marinade-batter.
Step 2: Make the mochiko marinade-batter
In a large bowl, whisk together shoyu, sugar, garlic, ginger, eggs, sesame oil, and white pepper until sugar dissolves. Add mochiko, cornstarch, and baking powder; whisk to form a thick, smooth batter. Add 4–6 Tbsp cold water a tablespoon at a time until the batter is like thick pancake batter—spoonable but not runny.
Add the chicken pieces, stirring to coat thoroughly. Cover and marinate for 30 minutes (refrigerate if marinating longer than 30 minutes).
Step 3: Heat the oil and set up your station
Pour 2 inches of neutral oil into a heavy pot or Dutch oven. Heat to 350°F over medium-high heat, using a deep-fry or instant-read thermometer to monitor temperature. Place a wire rack over a rimmed sheet pan for draining. Keep a metal spider or slotted spoon handy.
Step 4: Fry in batches to golden-crisp
Working in batches of 8–10 pieces, gently lower battered chicken into the 350°F oil. Fry 4–5 minutes, turning once, until the coating is deep golden brown and the internal temperature reaches 165°F. Keep the oil between 340–350°F by adjusting heat as needed. Transfer cooked chicken to the rack to drain. Repeat with remaining pieces.
Step 5: Make the light shoyu-sugar glaze
While the last batch fries, add shoyu, water, sugar, and rice vinegar to a small saucepan. Bring to a simmer over medium heat and cook 2–3 minutes, stirring, just until the sugar dissolves and the glaze is lightly syrupy but still pourable. Remove from heat and stir in the sesame oil.
Step 6: Glaze and serve
Arrange the hot fried chicken on a platter. Drizzle evenly with the warm glaze (you may not need it all). Shower with sliced scallions and toasted sesame seeds. Serve immediately with lemon wedges for squeezing.
Pro Tips
- Thick batter = craggier crunch. Add water sparingly; a thicker batter creates those crispy, nubbly edges.
- Control the heat. Keep the oil at 340–350°F for even browning and juicy chicken.
- Use a rack, not paper towels. Airflow preserves crispness and prevents sogginess.
- Extra-crisp option: After all batches are fried, return chicken to 350°F oil for 30–45 seconds. Drain again before glazing.
- Flavor balance: The glaze should taste savory-sweet with a little tang; adjust vinegar or sugar by 1/2 teaspoon to your liking.
Variations
- Spicy Mochiko Chicken: Add 1–2 tsp gochugaru or 1 tsp cayenne to the batter; whisk 1–2 tsp sriracha into the glaze.
- Furikake-Lime: Toss hot fried chicken with 1–2 Tbsp furikake and finish with a squeeze of fresh lime instead of lemon.
- Gluten-Free: Use gluten-free tamari in place of shoyu. Mochiko and cornstarch are naturally gluten-free.
Storage & Make-Ahead
Marinate the chicken (in the batter) up to 24 hours in the refrigerator. The glaze can be made 1 week ahead and refrigerated; rewarm gently before using. Leftover cooked chicken keeps 2 days in the fridge; re-crisp on a rack at 375°F for 10–12 minutes. For longer storage, freeze cooked pieces up to 2 months and reheat from frozen at 375°F for 15–20 minutes until hot and crisp.
Nutrition (per serving)
Approximate: 720 calories; 41g protein; 33g fat; 67g carbohydrates; 1g fiber; 1100mg sodium. Values will vary based on oil absorption and exact glaze amount used.
