Hawaiian Mochiko Chicken Recipe

May 24, 2022Van
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 6

Mochiko Chicken – a local favorite in Hawaii, many people describe it as Hawaiian popcorn chicken, it’s more like a variation of  karaage (Japanese fried chicken).  It’s crispy, sweet, savory & garlicky – you can usually  find it served as a plate lunch with rice and mac salad.

Hawaiian Mochiko Chicken Recipe

There are few different ways you can make mochiko chickenHawaiian Mochiko Chicken Recipe

You can cut up a sheet of nori into strips and wrap the marinated chicken pieces before frying.  The nori adds a wonderful flavorHawaiian Mochiko Chicken Recipe

You can also make extra crispy mochiko chicken, by coating the marinated chicken in potato or corn starch before fryingHawaiian Mochiko Chicken Recipe

Hawaiian Mochiko Chicken Recipe

Print Recipe

Hawaiian Mochiko Chicken Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 6



  • 2 lbs boneless & skinless Chicken Thighs, cut into 2 inch pieces
  • ½ Cup Mochiko (Sweet Rice Flour)
  • ½ Cup Cornstarch
  • ⅓ Cup Soy Sauce
  • 2 Large Eggs
  • ¼ Cup Sugar
  • 5 Garlic Cloves, pressed or finely minced
  • ½ Teaspoon Ground Black Pepper
  • 2 Green Onions, green parts finely chopped
  • Frying Oil


  • 1)

    In a large bowl, add ½ Cup Mochiko, ½ Cup Cornstarch, ⅓ Cup Soy Sauce, 2 Large Eggs, ¼ Cup Sugar, 5 pressed Garlic Cloves, ½ Teaspoon Ground Black Pepper, and chopped Green Onions, whisk well until smooth. Add the chicken thigh pieces, toss to coat and marinate covered in the refrigerator for 8 hours or overnight.

  • 2)

    Fill a heavy bottom pot with about 2 inches of frying oil. Heat oil to 365°F and fry the chicken in small batches until golden brown. Let the oil return to 365°F before frying the next batch. Drain the chicken on a rack before serving. Enjoy with a side of ponzu sauce!

↓ Supplies to make this recipe ↓

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