We've tried several versions of Mochiko, which vary greatly. Thanks for sharing this with us at the Four Seasons Blog Hop. Cover and refrigerate for at least 1 hour, or overnight. You gotta honor your unhealthy cravings sometimes. See my Affiliate Disclosure. Mochiko chicken most likely originated from the influence of Japanese immigrants to Hawaii, much like another beloved Hawaiian dish: the spam musubi. Its usually in the Asian section of the store or at an Asian Market. In a small bowl, whisk together the eggs, shoyu, ginger, sake, kochujang, and 2 tablespoons water. Instructions Cut chicken into bite-size pieces. But! Chicken Sandwich. Here in Hawaii, it makes sense. Whisk to combine. Mix the marinade ingredients Add the chicken and marinate the pictures look amazing and the recipe is looks very easythis is definitely something i will make. Set up deep frying station. Deep-fry chicken in 2 or 3 batches in hot oil (375F) until golden brown. This post may include affiliate links. In a large bowl, beat eggs. Garlic - Feel free to double up on the garlic if you like it real garlicky. I saw one of your comments that you're headed to pinterest so I'll definitely check you out there! Thank you for your support. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Hi Edith, I prefer doing the 45 minute short marinade with low sodium shoyu. Let the chicken sit for about 15 minutes in the refrigerator. So what makes mochiko chicken so different from other American fried chickens? Do i add more mochiko flour? Set aside. Click on the stars to add a rating, or add a comment below! 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. Reprinted with permission from Cook Real Hawaii by Sheldon Simeon and Garrett Snyder, copyright 2021. Ingredients: 1 tablespoon gochujang 1 teaspoon sugar 1 clove garlic, grated cup mayonnaise. Frequently bought together. By the way, this recipe is inspired by chef Sheldon Simeon. The addition of the toasty sesame seeds adds a wonderful flavor ! Additionally, mochiko can be used for dango (sweet dumplings) and various cooking. Adjust frying time accordingly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Wife, mom of 2, and nurse practitioner here in the beautiful state of Hawaii. Save my name, email, and website in this browser for the next time I comment. Mochiko chicken is delicious, so breakfast, lunch, dinner, dessert(?!). Add the chicken to the bowl and mix until the meat is completely coated with the marinade. 2 pounds boneless skinless chicken thighs 1/4 cup potato starch 1/4 cup mochiko flour 1/4 cup shoyu 1/4 cup granulated sugar 3 eggs1/2 cup mochiko1/2 cup cornstarch1/2 cup sugar2/3 cup soy sauce1/4 teaspoon salt1/4 cup chopped green onion1/4 cup chopped ginger1/4 cup chopped garlic5 pounds chicken pieces, Approximate Nutrient Analysis per serving (not including oil if pan fried):760 calories, 44 g total gat, 13 g saturated fat, 290 mg cholesterol, greater than 2000 mg sodium, 30 g carbohydrate, 0 g fiber, 15 g sugar, 58 g protein. Add about a cup or two of mochiko flour to a small bowl. It will become a very thick, sticky mass. Meanings for mochiko chicken It is Hawaii cuisine that is prepared using chicken and batter. Heat oil to 350 degrees F in a large heavy-bottomed pot. Cover and place in the refrigerator to marinate for at least 4 hours or overnight. When I stopped in with my family on the tail end of a vacation earlier this year, I spotted people hunched over takeout containers on the single bench outside. Crisp pieces of Mr. Wada's Mochiko Chicken are ready for serving in the 'Iolani School cafeteria. The full/formal recipe is at the bottom of the post but I like to have this "method" section where I can explain the recipe in more detail. In a heavy, high-sided pan, heat about 4 inches of oil over medium-high heat until it shimmers. Step 2. I use mochiko from Koda Farms. 2. Cover the bowl with plastic wrap and refrigerate for a minimum of two hours or overnight. Cut chicken into small pieces. 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. Instructions. Im not going to say its healthy because its absolutely not. The islands of Hawaii hold so much beauty and history. 1/4 cup sesame oil. Whisk into dry ingredients. Mix together eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper in a large bowl until well combined. Directions. The upside of using a small pot is that you use less oil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. In a medium bowl, whisk together the mochiko, cup of the cornstarch, salt, and sugar. Deep fry on medium-high heat until the chicken is crisp and golden brown. Turn the heat to medium-high. Let cool before using. Love how you made it in your grandma's wok ^_^ You want to get the chicken really nice and golden. industry. I would love it if youd link this up to the Frugal Crafty Home Blog Hopit just went live a couple minutes ago! Spray with canola oil, particularly targeting any areas of breading that are still dry. Remove chicken to rack or paper towel to drain oil. Meaning, once all the chicken is cooked, place the chicken back into the oil for about 2-minutes. Deep fry chicken at medium high heat until browned and cooked through. 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. Use a pair of cooking tongs to mix well. Drain fried chicken on a paper towel-lined plate. Like saimin, Spam musubi, and shave ice, mochiko chicken is part of the local culture. Bonus: it's also naturally gluten free. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. This looks awesome, and I love that its a Hawaiian recipe! Anyway. Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge. Mix Mochiko and Katakuriko together on a plate. You see, I dont really care for fried chicken and I dont make it very often. Directions:In a small saucepan, stir together the sake, mirin, and sugar. Thank you for linking up with us at the #WWDParty and sharing this great recipe. Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions. Drop the chicken pieces into the hot oil and fry them until they are crisp, golden brown, and cooked through. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Almond or coconut or a mix? Once done, transfer the fried chicken onto a plate. Both are dredged bite-size pieces of boneless skinless chicken marinated and deep fried to a crispy golden brown. 5 tablespoons cornstarch. 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. Air fry for roughly 12 - 15 minutes. Stir until mostly combined. Cheers! The flavour was amazing. I will never be Hawaiian, even though I was born and raised here, says Simeon. Add sugar, corn starch, and mochiko into the bowl. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy. Pinning it right now! Your daily values may be higher or lower depending on your calorie needs. 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). Lulu Green - Line Cook. Marinating overnight is HIGHLY recommended. Each round takes about 6 minutes. The juices from the chicken will help dilute the soy sauce salt, but will result in a slightly thinner crust. Ingredients. Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. INSTRUCTIONS. Could you recommend a garnish? Eat while it's still warm, ideally with rice and mac salad on the side. After making this chicken for years, I prefer the quick marinade method. Now that you've mastered the art of cooking, you can try this quick and easy mochiko chicken recipe. You can think of mochiko chicken is Hawaii's version of popcorn chicken (it is even more delicious). Thank you so much for your comment and notes on the air fryer - I've been curious about that! An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Site Map Approximate Nutrient Analysis per serving (not including oil if pan fried): I love frying chicken at home. Note that the crust will be thinned by the chicken juices, so add 1-2 T. more of cornstarch. Trending Post: Family Friendly Christmas Party Games. Or garnish it with thinly sliced green onions. Christmas Crack Bark Easy Holiday Sweet Treat, Tropical Fruit Shave Ice with Coconut Pineapple Cream, 100+ Tasty Leftover Thanksgiving Ham Recipes. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Pan fry, broil, or grill the chicken until done. Cant wait to try this one! You cant possibly eat healthy everyday! Supposedly, the origin of Mochiko Chicken came from Japanese immigrants in Hawaii and became a popular Hawaiian island dish. Now let's take a look at how to make mochiko chicken Mochiko chicken is also so good for snacking ^_^. If you need to leave this overnight, use a low sodium soy sauce. Line a plate with paper towels and let the chicken cool off there. I just don't like having lots of leftover oil because we don't deep fry often. Chill until ready to serve. Known for its sticky and chewy texture, mochiko is primarily used to make Japanese pastry and sweets. When ready to serve, cut the chicken lengthwise and then crosswise into bite-size pieces. Pan fry, broil, or grill the chicken until done. Unlike American fried chicken, youd have to season and marinate the chicken and not the flour or batter. 5. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Chicken is marinated overnight and fried golden. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Refrigerate at least 8 hours, preferably 16-24. Mochiko flour is the key ingredient to making many Hawaii recipes like Butter Mochi and Mochiko Chicken. In a small bowl, toss the furikake, rice crackers, and fried garlic together and sprinkle over the chicken. You have entered an incorrect email address! Typical Japanese sweets using mochiko is gyuhi which is the main material for daifuku skin. [The term] Hawaiian food is reserved for the food of the Kanaka, food that is very simple, he says. Mochiko flour is the key ingredient to making many Hawaii recipes like Butter Mochi and Mochiko Chicken. The cornstarch and mochiko will settle at the bottom, but just mix it again before frying. This is going to give a crispy and chewy crust at the same time. I dont eat meat, but my husband would absolutely love this. In a small bowl, whisk together the gochujang, ginger, sake, soy . In a large bowl, mix together the eggs, soy sauce, mochiko flour, cornstarch, sugar, green onions, and garlic. Add chicken; stir to coat. I mean, the reality is, you can eat however you want to eat. Its one of many Hawaiian dishes brought to Hawaii by Japanese immigrants. Top with scallions. Fry in oil until done, about 10-12 minutes. Marinate at least 4 hours; overnight is best. Please do not copy and paste or screenshot recipes online or on social media. Lover of all things cooking and baking. Bring to a boil, cooking until the smell of alcohol goes away and the sauce starts to thicken, 12 minutes. Blessings~. Purchasing through these links may provideme with a small compensation. I apologize and thanks for letting me know. Dont substitute another type of flour or even another type of rice flour as the recipe wont work properly. It's this specific flour that gives mochiko chicken that signature taste and flavor. I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawaii. Just make sure you coat each piece with the mix before frying. Of course sticky, steamed white rice. 2 eggs, beaten. Where does the name come from? Remove and let cool on the wire rack or paper towels.5. Want more Thrillist? Tumble in the chicken and toss to coat evenly. Cut the chicken thighs into 2-inch-long strips and transfer to a medium bowl. Mochiko is a sweet rice flour made from mochigome, a variety of glutinous short grain rice. Fold in green onions, and sesame seeds if desired. Otherwise, you might have to purchase it from and Asian store. Let that soak for an hour. $999 ($1.43/Ounce) Hawaii's Best Hawaiian Creamy Coconut French Toast Mix. This post may contain affiliate links. Anything come to mind? Pour the batter mixture over the chicken and mix to coat evenly. Have a great weekend!! I feel like one of the hallmarks of mochiko chicken for me is that its actually fried in a batter, not a dry breading. These are the most amazing chocolate chip cookies I've ever had. Serve it with rice, maybe some Hawaiian macaroni salad, and some Hawaiian cole slaw. Marinate the chicken: In a medium bowl, sift together cup cornstarch, the Mochiko flour, and sugar and mix well. Heat 2" oil in a 6-qt. 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). It just becomes a symphony of UMAMI! Bring the chicken to room temperature before frying. If you liked this recipe, make sure to check out my other Hawaiian inspired recipes! Add chicken; stir to coat. These creations are distinct to Hawaii, Simeon says. Might have to give it a try!! Depending on the thickness of the chicken pieces, total cook time per piece should be 6 -8 minutes.