What I love about fried chicken is that its pretty universal. Every region has their own style of fried chicken. It's always been a personal goal of mine to try as many different variations of fried chicken as I can before I die of a heart attack at 46. Today is Mochiko Chicken from Hawaii. For anyone who hasn't had the famous mochi desserts, I'm sorry to hear. Finish reading this post and immediately head to your local asian store and look for mochi ice cream balls in the freezer. You won't be disappointed! This fried chicken recipe uses the same mochiko flour which you might as well pick up while your at the asian store because trust me, you will want to try this at home!
For 1kg of deboned thigh meat (skin on)
- 2 eggs
- 1/3 cup of teriyaki sauce
- 4-5 tbls of Mochiko
- 1/4 cup of diced green onions
- 1/2 tbls of toasted sesame seeds
Mix everything together and let it marinate in the fridge for five hours. You want the batter to be a little runny and you'll need enough to evenly coat the chicken. Feel free to double the recipe if you plan on making more than 1kg of chicken. Make sure to shake off the marinade a little before you pan/deep fry the chicken.
I deboned the thigh meat and sliced each thigh piece into quarters. You can easily use chicken breast for this recipe but thigh meat is juicier! Make sure to save the bones for chicken stock!
If you can't find mochiko flour feel free to substitute with any sweet rice flour. Also, because you're using rice flour and if you make your own teriyaki sauce, I'm sure you can tweak this recipe into a gluten free alternative as well.
What you end up with are little golden nuggets of heaven! The teriyaki sauce really adds a subtle sweet flavour and the fact that it's boneless means you can easily eat about a dozen pieces! What triggered this craving for fried chicken was watching Christine from Master Chef make her fried chicken from the season finale episode. Can't wait till her cook book comes out so we can give that one a try!