Recipe courtesy of Bobby's Hawaiian Style Restaurant

Mochiko Chicken

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  • Level: Intermediate
  • Total: 6 hr 35 min (includes marinating time)
  • Active: 30 min
  • Yield: 6 servings
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1/4 cup mochiko flour (Japanese sweet rice flour)

1/4 cup cornstarch 

1/4 cup sugar 

5 tablespoons soy sauce 

2 eggs 

1/4 cup finely chopped green onions, reserve some for garnish 

2 pounds boneless, skinless chicken thighs

Oil, for frying

1 tablespoon toasted sesame seeds, optional 


  1. Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
  2. Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
  3. Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
  4. Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.
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