Mochiko Chicken

It’ll be part of your “favorites” list. Forever.

Mochiko chicken as part of a teishoku meal.

I’m not really what you’d call a “typical” fried chicken eater. I’ll make it, with good results, but I’m just not a fan of Southern fried chicken. I’ll eat it, but I’d rather be eating some other type of fried chicken. And don’t even get me started on chicken wings. Definitely not a fan of those.

First of all, I don’t like chicken skin (I know, you can close your mouth now). Which is why I don’t like chicken wings or drumsticks — both are covered completely with skin. And many restaurants use these cuts for their fried chicken.

Mochiko chicken solves those “problems.” I use boneless, (and more importantly) skinless chicken thighs that will soak up all the delicious marinade. The marinade also doubles as the coating, which crisps up nicely (and without skin).

You can definitely use skin-on thighs for this, but make sure it’s boneless. You don’t want to be messing around with bones if you don’t have to!

Yep, I fry my chicken “local style” — in the garage, to avoid all the splatter and that “fried" smell that lingers in the house.

There are many variations to the mochiko chicken recipe. Some add ginger; others add sesame oil. Some even dredge them in a dry mixture before frying. — probably because that’s how the recipe was passed down. This recipe was passed down from my mom and so that’s the way I continue to prepare it.

Basically, the marinade is teriyaki, with other ingredients added to make it both a marinade and batter. I like to marinate the chicken for at least 24 hours, just to make sure that they’re really seasoned, but in a pinch, the chicken should marinate for at least 60 minutes.

Fry ‘em up and enjoy them hot or at room temperature (which makes this a great dish for potlucks).

A couple of notes:

1. The marinade/batter is quite loose. Make sure you stir it (with the chicken) well before frying each batch.

2. Since some of the batter will drip off into the oil, it is essential that you skim the oil of any bits before the next batch.

3. Again, because the batter is loose, frying the mochiko chicken tends to splatter a lot. Just be careful.

Draining the excess oil from the mochiko chicken after being fried.

Mochiko Chicken
(Japanese-ish fried chicken)

Yield: Serves 2 to 4 as a main

Total time: 4 ½ hours | Prep: 20 minutes | Cook: 10 minutes per batch

INGREDIENTS

• 2 lb. boneless/skinless chicken thighs, cut in half or thirds width-wise

• ½ cup mochiko (glutinous rice flour), like Koda Farms brand

• ½ cup cornstarch

• ½ cup granulated sugar

• ¾ cup shoyu, like Kikkoman brand

• 2 extra large eggs, beaten

• 2 tbsp. minced garlic

• ½ tsp. kosher salt

• ½ cup thinly sliced green onions

• Vegetable oil for frying

METHOD

In a large mixing bowl, combine all of the ingredients (except for chicken and vegetable oil). 

Add in the chicken thighs to the batter/marinade and mix to combine well. Refrigerate for at least 12 hours.

In a large skillet, over medium, heat oil (about ½” deep) to 350°F.

Mix the marinated chicken again to ensure that it’s well coated with the batter. Drop chicken pieces into the hot oil and fry until browned on both sides, about 4-5 minutes per side. Remove to a paper towel-lined plate, clean the oil from any rogue batter pieces, and repeat until all of the chicken is cooked.

Serve immediately or at room temperature.

Fresh batch of mochiko chicken ready to eat.

Also great at room temperature as part of a bento.