The Subversive Table Hawaiian Mochiko Chicken
Easy Asian comfort food with BIG flavor: Hawaiian Mochiko Chicken! This fried chicken dish is crispy, tender, and packed with sweet-savory flavor from soy, mirin, and garlic. A guaranteed crowd-pleaser!
Equipment
- 1 Large mixing bowl
- 1 Dutch oven
- 1 Cooling rack
- 1 Candy thermometer
- 1 Rimmed sheet pan
Ingredients
Main ingredients
- 2 lbs chicken thighs cut into 2-inch strips
- 2 large eggs
- ½ cup mochiko flour also known as glutinous rice flour, sweet rice flour, or sticky rice flour
- ½ cup potato starch can be subbed with corn starch
- ¼ cup soy sauce
- ¼ cup sugar
- 1 tablespoon Mirin Japanese/Korean sweet cooking wine
- 2 green onions chopped
- 6 cloves garlic minced
- ½ inch ginger minced
- Spicy mayo for garnish
- Furikake for garnish
Instructions
Instructions
- Mix together eggs, mochiko flour, potato starch, soy sauce, sugar, mirin, green onions, garlic, and ginger until well combined into a marinade.
- Add chicken to the marinade and coat evenly. Cover and refrigerate for at least 2 hours or preferably overnight.
- Heat about 2 inches of oil in a deep skillet until oil reaches 350°F (175°C). Prepare the pressure cooker with marinated chicken for cooking under pressure.
- Once pressure cooking is done, quick release pressure. Fry chicken in batches until golden brown and crispy, about 5–6 minutes per batch.
- Drain fried chicken on paper towels. Plate and serve with spicy mayo and a sprinkle of furikake. Enjoy!
Notes
Store leftovers in fridge up to 3 days in airtight container. Reheat in oven or air fryer for best crispiness. Mochiko flour is key to this texture; for authentic flavor, use Koda Farms’ brand if available. Adjust spicy mayo to desired heat level.