Why You’ll Love This this Crispy Mochiko Chicken
This crispy mochiko chicken is pure magic in your mouth – tender, juicy chicken wrapped in the crunchiest, most addictive coating you’ve ever encountered.
The secret weapon here is mochiko flour, which creates this incredible texture that’s somehow both delicate and satisfyingly crunchy, plus it stays crispy way longer than regular fried chicken ever could.
With just a simple overnight marinade and one quick fry session, you’ll have restaurant-quality chicken that’ll make you wonder why you ever bothered with takeout.
Ingredients List
Getting this crispy mochiko chicken ready is pretty straightforward, and chances are you already have most of these ingredients hanging out in your pantry or fridge right now.
- 2 to 2 1/2 lbs boneless skinless chicken, cleaned and cut into bite-sized pieces
- 4 tablespoons mochiko sweet rice flour (glutinous rice flour)
- 4 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon salt
- 1/4 cup green onion, chopped
- 2 eggs, beaten
- 2 cloves garlic, minced
- 7 tablespoons sesame seeds, roasted
- Oil for deep frying
A few things to keep in mind about these ingredients:
- The mochiko flour is what makes this recipe special, but don’t even think about substituting regular flour or regular rice flour – it just won’t work the same way.
- Since this is fried chicken, it’s definitely more of a treat than an everyday healthy meal, but you’re getting good protein from the chicken and eggs.
- The sesame seeds add healthy fats and a nice nutty flavor, plus they’re packed with minerals.
- You can control the sodium content a bit by choosing low-sodium soy sauce if that’s a concern for you.
Step by Step Directions
Making this crispy mochiko chicken involves just three simple steps that transform your ingredients into golden, crunchy perfection.
- Marinate the chicken: Mix all ingredients together except the frying oil – combine the chicken pieces with mochiko flour, cornstarch, soy sauce, hoisin sauce, salt, chopped green onion, beaten eggs, minced garlic, and roasted sesame seeds, then let marinate overnight in the refrigerator.
- Heat the oil: Heat enough oil for deep frying to 350°F in a heavy-bottomed pot or deep fryer.
- Fry until golden: Working in batches to avoid overcrowding, carefully add the marinated chicken pieces to the hot oil and fry until golden brown and cooked through, about 4-6 minutes per batch.
- Drain and serve: Remove the chicken with a slotted spoon and drain on paper towels before serving immediately while hot and crispy.
For exceptional heat retention and even cooking, consider using a cast iron deep fryer which provides superior temperature control for perfectly crispy results every time.
Substitutions and Variations
- Sesame seed alternatives include crushed peanuts or even panko breadcrumbs mixed into the coating for extra texture, though you’ll lose some of that nutty sesame flavor that makes this dish so addictive.
- Egg-free version can work by substituting the beaten eggs with a mixture of cornstarch and water, though the coating won’t be quite as rich and golden.
Additional Things to Serve With This Dish
This crispy, golden chicken practically begs for some equally delicious sidekicks to round out your meal.
- Steamed jasmine rice is the classic choice that soaks up any extra sauce and balances the rich, salty coating – plus it’s impossible to mess up.
- Asian-style coleslaw with rice vinegar dressing cuts through all that fried goodness, and to be frank, we could all use more vegetables in our lives.
- Cucumber salad dressed with rice wine vinegar and a touch of sugar provides that cool, invigorating contrast your taste buds will thank you for.
- Fried rice might seem like carb overload, but when has that ever stopped anyone from living their best life?
- Pickled vegetables like daikon radish or quick-pickled cucumbers add that sharp, tangy bite that makes each piece of chicken taste even better.
- Simple miso soup warms you up and cleanses the palate between bites, though to be frank, you probably won’t pause long enough to appreciate it.
- Edamame sprinkled with sea salt gives your hands something to do while you’re waiting for the chicken to cool down enough to eat.
Cooking Tips & Tricks (Chef’s Notes)
Getting this dish just right involves a few tricks that’ll save you from learning the hard way.
- Don’t skip the overnight marination – I know it requires planning ahead, which honestly feels like asking me to predict the weather, but that extra time lets the mochiko work its magic and creates the signature texture.
- Pat the chicken pieces dry before mixing because excess moisture turns your beautiful coating into a soggy mess, and nobody has time for that disappointment.
- Use a thermometer for the oil and keep it between 350-375°F – too hot and you’ll get burnt outsides with raw centers, too cool and you’ll end up with greasy chicken that absorbs oil like a sponge.
- Don’t overcrowd the pan when frying, even though it’s tempting to dump everything in at once and call it a day, because cramped chicken pieces will steam instead of getting that golden crispiness we’re after.
- Let the marinated chicken come to room temperature for about 20 minutes before frying, which helps it cook more evenly and prevents the oil temperature from dropping too dramatically.
- Double-check that your sesame seeds are actually roasted – raw ones taste like cardboard and will make you question all your life choices.
- Keep the first batches warm in a 200°F oven while you finish frying the rest, because lukewarm chicken is just sad chicken.
Nutritional Facts
Based on 6 servings, each serving contains approximately:
- Calories: 385-420 (varies by frying oil absorption)
- Protein: 32-35g from chicken and eggs
- Carbohydrates: 18-22g primarily from mochiko and cornstarch coating
- Fat: 22-28g including frying oil and sesame seeds
- Sodium: 680-750mg from soy sauce, hoisin sauce, and added salt
- Fiber: 2-3g from sesame seeds and green onions
- Calcium: 85-95mg mainly from sesame seeds
- Iron: 2-3mg from chicken and sesame seeds
- Vitamin C: 5-8mg from green onions
- Healthy fats: 4-6g omega-6 fatty acids from sesame seeds
- Cholesterol: 95-110mg from chicken and eggs
- Saturated fat: 6-8g depending on frying oil type used
Fun “Did You Know?”
Did you know that mochiko chicken wasn’t actually invented in Japan? I was surprised to learn this crispy delight originated in Hawaii!
Local cooks created this fusion dish by combining Japanese mochiko flour with island flavors. The glutinous rice flour gives the chicken its signature crispy-chewy texture that’s impossible to achieve with regular flour.
Here’s another fun fact: mochiko means “rice flour” in Japanese, but it specifically refers to sweet rice flour made from glutinous rice.
Despite its name, glutinous rice contains no gluten – it’s naturally gluten-free! This makes mochiko chicken perfect for gluten-sensitive folks.
