Mochiko Chicken: Lightly Crispy Hawaiian-Style Fried Chicken

Name: Mochiko Chicken (Lightly Crispy, Hawaiian-Style)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 chicken thighs (boneless, skin-on preferred; cut into bite-sized pieces); 1/2 cup mochiko flour; 1/4 cup cornstarch; 1/4 cup soy sauce (shoyu); 2 eggs (lightly beaten); 4 cloves garlic (minced); 1 tsp ginger powder; 2 tsp onion powder; 1 tbsp sesame seeds; 2 green onions (chopped); white pepper (to taste); salt (to taste); neutral oil (for frying; enough to submerge pieces); 4 tbsp Best Foods or Hellmann’s mayo (Kewpie mayo optional substitute for richer umami); 2 tbsp gochujang (or sriracha); 1 tbsp sugar; 2 cloves garlic (minced); salt (to taste); black pepper (to taste); furikake (for sprinkling)

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Lightly crispy mochiko chicken with a savory-sweet marinade, fried golden brown, and topped with a spicy mayo drizzle.

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Mochiko chicken is one of Hawaiʻi’s favorite local-style fried chicken recipes. Instead of a thick, crunchy batter, it has a lightly crispy coating that makes every bite tender and flavorful. Whether you’ve had it at a potluck, plate lunch, or homemade, mochiko chicken always brings that perfect balance of sweet, savory, and lightly crispy goodness.

What is Mochiko Chicken?

Mochiko chicken is a Japanese-influenced fried chicken dish popular in Hawaiʻi. The key ingredient, mochiko (sweet rice flour), creates a delicate crispness when fried. Bite-sized pieces of chicken are marinated overnight in a mochiko batter with soy sauce, garlic, ginger, and eggs, then fried until golden. Served with a drizzle of spicy mayo and a sprinkle of furikake, mochiko chicken is simple, comforting, and always ono.

Where Can You Find Mochiko Chicken?

You’ll find mochiko chicken all over Hawaiʻi: at plate lunch spots, potlucks, food festivals, and family gatherings. Every family seems to have their own twist, but the signature light crisp and flavorful marinade stay the same. It’s one of those dishes locals always come back to.

What Are the Ingredients for Mochiko Chicken?

Here’s what you’ll need to make mochiko chicken:

2 chicken thighs (boneless, skin-on preferred; cut into bite-sized pieces)
½ cup mochiko flour
¼ cup cornstarch
¼ cup soy sauce
2 eggs
4 garlic cloves (minced)
1 tsp ginger powder
2 tsp onion powder
2 green onions (chopped)
1 tbsp sesame seeds
Salt (to taste)
White pepper (to taste)

Sauce:

4 tbsp Best Foods or Hellmann’s mayo (Kewpie mayo optional if you want a richer flavor)
2 tbsp gochujang or sriracha
1 tbsp sugar
2 garlic cloves (minced)
Salt (to taste)
Black pepper (to taste)
Furikake (for garnish)

Suggested ingredients

Mochiko flour – (Link to Amazon: Mochiko Flour)
Gochujang paste – (Link to Amazon: Gochujang paste)
Kewpie mayo – (Link to Amazon: Kewpie Mayo)
Oil thermometer – (Link to Amazon: Oil Thermometer)
Deep Fryer – (Link to Amazon: Deep Fryer)

(These are affiliate links — if you grab anything, it helps support the blog at no extra cost to you. Mahalo!)

How Do You Make Mochiko Chicken?

Make the Batter & Marinade – In a large bowl, mix mochiko flour, cornstarch, soy sauce, eggs, garlic, ginger powder, onion powder, sesame seeds, green onions, salt, and white pepper. Stir until combined.
Marinate the Chicken – Add bite-sized chicken pieces into the batter, making sure they’re well coated. Cover and refrigerate overnight to let the flavors soak in.
Prepare the Sauce – In a small bowl, whisk together Best Foods (or Hellmann’s) mayo, gochujang or sriracha, sugar, garlic, salt, and black pepper. If you prefer a richer flavor, substitute with Kewpie mayo. Set aside.
Fry the Chicken – Heat oil to 350°F. Fry the marinated chicken until golden brown and lightly crispy, about 5–6 minutes. Remove and place on a paper towel-lined plate to drain excess oil.
Plate & Garnish – Drizzle the spicy mayo sauce over the chicken and sprinkle furikake on top. Serve hot with rice or as part of a plate lunch.

Are there similar recipes?

If you enjoyed mochiko chicken, check out these other local Hawaiian favorites::

Teriyaki Chicken

Garlic Furikake Chicken

Huli Huli Chicken

Tips & FAQs

Why do I need to marinate overnight?

Overnight marinating lets the mochiko batter absorb fully, giving the chicken more flavor and a better coating.

Can I use chicken breast?

Yes, but thighs stay juicier and give better results for mochiko chicken.

What oil should I fry with?

Canola, vegetable, or peanut oil work best since they can handle high heat.

Can I air fry mochiko chicken?

Yes, air fry at 375°F for about 15–18 minutes, flipping halfway. It will still be lightly crispy, though not as golden as deep-fried.

Recipe Video:

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Mochiko Chicken (Lightly Crispy, Hawaiian-Style)

Bite-sized chicken marinated overnight in a mochiko batter, fried at 350°F until lightly crispy, then finished with a spicy mayo drizzle and furikake.

Tani Nakamitsu

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Course: Dinner, Main Course

Cuisine: Asian, Hawaiian

Keyword: batter, chicken, chicken thigh, deep fry, fry, oil

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 320kcal

Ingredients

Main Ingredients

2 chicken thighs boneless, skin-on preferred; cut into bite-sized pieces
1/2 cup mochiko flour
1/4 cup cornstarch
1/4 cup soy sauce shoyu
2 eggs lightly beaten
4 cloves garlic minced
1 tsp ginger powder
2 tsp onion powder
1 tbsp sesame seeds
2 green onions chopped
white pepper to taste
salt to taste
neutral oil for frying; enough to submerge pieces

Spicy Mayo Drizzle

4 tbsp Best Foods or Hellmann’s mayo Kewpie mayo optional substitute for richer umami
2 tbsp gochujang or sriracha
1 tbsp sugar
2 cloves garlic minced
salt to taste
black pepper to taste

Garnish

furikake for sprinkling

Instructions

Make the Batter & Marinade
In a large bowl, mix mochiko flour, cornstarch, soy sauce, whisked eggs, garlic, ginger powder, onion powder, sesame seeds, green onions, salt, and white pepper. Stir until combined.
Marinate Overnight
Add the bite-sized chicken pieces to the bowl and toss to fully coat. Cover and refrigerate overnight to absorb flavor and improve coating.
Mix the Spicy Mayo
In a small bowl, combine Best Foods or Hellmann’s mayo, gochujang, sugar, minced garlic, salt, and black pepper. (Optional: use Kewpie mayo for a richer, umami-forward drizzle.) Set aside or leave in the fridge until it will be used.
Fry at 350°F
Heat neutral oil to 350°F. Fry the marinated chicken in batches until golden brown and lightly crispy, about 5–6 minutes (internal temp 165°F). Do not crowd the pot.
Drain
Transfer chicken to a plate lined with paper towels to catch excess oil.
Drizzle & Garnish
Drizzle the spicy mayo over the chicken and finish with a sprinkle of furikake. Serve hot with rice or as part of a local-style plate lunch.

Notes

Texture: Mochiko chicken should be lightly crispy with a thin, delicate coating—not a heavy crunch.
Mayo Tip: Best Foods/Hellmann’s is the default; swap to Kewpie if you want extra richness and umami.
Make-Ahead: An overnight marinade (8–12 hours) gives the best flavor and coating.
Air Fry Option: 375°F for 15–18 minutes, flipping halfway; spray lightly with oil for better browning.