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.

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

Author Tani Nakamitsu

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.

Nutrition