Imported from TikTok
Mochiko Chicken
Hawaiʻi-style chicken pieces marinated in a sweet-savory mochiko batter and fried until crisp and golden. Serve topped with sriracha mayo and furikake for a spicy, savory finish.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 2 lb boneless, skinless chicken thighs (cut into evenly sized, bite-sized pieces)
- 2 eggs (large)
- 0.25 cup mochiko flour
- 0.25 cup cornstarch
- 0.25 cup granulated sugar
- 0.25 cup soy sauce
- 1 tbsp sesame seeds
- 1 tsp green onions (sliced)
- 1 tsp ginger powder
- 0.5 tsp kosher salt
- oil (for frying; heat to 350°F)
- sriracha mayo (for topping)
- furikake (for topping)
Steps
- 1
Cut the boneless, skinless chicken thighs into evenly sized, bite-sized pieces.
- 2
In a large bowl, add the eggs, mochiko flour, cornstarch, granulated sugar, soy sauce, sesame seeds, sliced green onions, ginger powder, and kosher salt. Mix until combined.
- 3
Add the chicken pieces to the bowl and toss until every piece is completely coated in the batter.
- 4
Cover the bowl and refrigerate for at least 1 hour. For deeper flavor, marinate overnight.
- 5
Heat frying oil to 350°F.
- 6
Fry the chicken in batches, taking care not to overcrowd the pot. Cook until golden brown and crispy and the thickest pieces reach an internal temperature of 165°F.
- 7
Transfer the fried chicken to a wire rack to drain and cool slightly.
- 8
Top with sriracha mayo and furikake, then serve.
Notes
The source gives no quantity for frying oil, sriracha mayo, or furikake. The video transcript says to marinate overnight and heat oil to 365°F, while the written instructions specify at least 1 hour (overnight optional) and 350°F; the written instructions are followed here.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →