Crispy Hawaiian Mochiko Chicken for a Flavorful Feast

Enjoy a taste of the tropics with Hawaiian Mochiko Chicken, a gluten-free delight bursting with flavor.

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Prep Time 30

Cook Time 15

Marination Time 4

Total Time 4 45

Servings: 4 pieces

Course: Chicken

Cuisine: Hawaiian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

1.5 pounds Chicken Thighs can substitute with chicken breasts
1 cup Mochiko Flour gluten-free flour for coating
0.5 cup Potato Starch adds extra crunch
2 large Eggs binding agent for coating
1 cup Soy Sauce opt for gluten-free if needed
2 tablespoons Sugar can substitute with honey or agave
0.25 cup Mirin can substitute with pineapple juice
2 scallions Scallions chopped
4 cloves Garlic minced
1 tablespoon Ginger grated

For Frying

4 cups Vegetable Oil for deep-frying

For Serving

0.5 cup Spicy Mayo blend of sriracha and mayonnaise
to taste Furikake optional seasoning

Equipment

Dutch oven
Whisk
slotted spoon
Thermometer

Method

Step-by-Step Instructions for Crispy Hawaiian Mochiko Chicken

In a large mixing bowl, whisk together mochiko flour, potato starch, eggs, sugar, soy sauce, mirin, chopped scallions, minced garlic, and grated ginger until smooth.
Cut chicken thighs into strips, add to marinade, cover, and refrigerate for at least 4 hours.
Fill a Dutch oven with vegetable oil to a depth of at least 2 inches and heat until it reaches 350°F (175°C).
Lower the marinated chicken strips into the hot oil and fry for 4-5 minutes until golden brown.
Drizzle with spicy mayo and sprinkle with furikake before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 28gProtein: 24gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Best enjoyed hot with jasmine rice or grilled pineapple for a complete tropical feast.

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