If you love crispy fried chicken with a little chew and tons of sweet-savory flavor, this Mochiko Hawaiian Chicken needs to be on your list. Mochiko chicken is a popular local-style dish in Hawaii made by marinating bite-sized pieces of chicken in a sweet and savory batter featuring sweet rice flour, soy sauce, sugar, sesame oil, ginger, and garlic. After marinating, the chicken gets another coating of sweet rice flour before being fried until deeply golden and crispy.

What makes Hawaiian mochiko chicken different from your typical fried chicken is the sweet rice flour. Often called mochiko, this glutinous rice flour is the same type of flour used to create the signature chewy texture of mochi. When used for fried chicken, it creates an incredibly unique coating that’s crispy on the outside with a slightly chewy biteunderneath. Marinating the chicken for a couple of hours also gives the sweet soy, sesame, ginger, and garlic flavors plenty of time to penetrate the chicken.

And while this crispy mochiko chicken is delicious straight out of the fryer, the toppings make it even better. I drizzle mine with Momofuku Sweet & Spicy Sauce, Momofuku Chili Crunch Sauce, and creamy Kewpie mayo before finishing everything with furikake and fresh green onions. You get sweet, spicy, creamy, savory, and crunchy flavors all in one bite. Serve it over hot steamed rice and you have the ultimate Hawaiian-inspired comfort food.

The best part is that you can completely customize the sauces. Think of the crispy mochiko chicken as your base and drizzle it with whatever you’re craving—spicy mayo, teriyaki sauce, sweet chili sauce, hot honey, sriracha, chili crisp, or even a creamy garlic sauce would all be delicious. Whether you’re making it for dinner, serving it as an appetizer, or building a Hawaiian-style plate lunch, this Mochiko Hawaiian Chicken recipe is an easy way to switch up your usual fried chicken.

Ingredients You’ll Need

Chicken

Chicken thighs: Boneless, skinless chicken thighs stay juicy and tender during frying and hold up well to the flavorful marinade. Cut them into bite-sized pieces for quick, even cooking.

Neutral oil: Use a neutral, high-smoke-point oil such as vegetable or canola oil for frying.

Mochiko Batter & Coating

Sweet rice flour: The star of mochiko chicken! Sweet rice flour, also known as glutinous rice flour, creates the slightly chewy yet crispy coating that makes this chicken unique. Mochiko is a popular brand of sweet rice flour. You’ll use it both in the marinade/batter and as the final coating before frying.

Cornstarch: Helps make the exterior lighter and crispier when fried.

Eggs: Bind the batter together and help it cling to the chicken.

Soy sauce: Adds salty, savory umami and forms the flavor base of the marinade.

Sugar: Balances the salty soy sauce and gives traditional mochiko chicken its characteristic touch of sweetness.

Sesame oil: Adds a rich, nutty aroma to the marinade.

Ginger: Fresh ginger adds warmth and brightness that balances the richer flavors.

Garlic: Adds savory depth and plenty of flavor to the chicken.

Toppings

Momofuku Sweet & Spicy Sauce: Adds a sweet, tangy heat that pairs perfectly with the savory fried chicken.

Momofuku Chili Crunch Sauce: Adds another layer of heat, umami, and crunchy texture.

Kewpie mayo: Rich Japanese-style mayonnaise adds a creamy contrast to the crispy chicken.

Furikake: This Japanese seasoning adds sesame, seaweed, and savory flavors to every bite.

Green onions: Add freshness, color, and a mild onion flavor to finish the dish.

Substitutions & Variations

• Chicken thighs: Boneless chicken breast can be substituted, but be careful not to overcook it since breast meat is leaner.
• Sweet rice flour: Look for flour labeled sweet rice flour or glutinous rice flour. Regular rice flour or all-purpose flour will not produce the same slightly chewy texture.
• Soy sauce: Use low-sodium soy sauce if you prefer more control over the salt level.
• Sugar: Brown sugar can be used for a slightly deeper, more caramel-like sweetness.
• Fresh ginger: Substitute ginger paste in a pinch.
• Fresh garlic: Garlic paste can be used instead.
• Kewpie mayo: Regular mayonnaise works if Kewpie isn’t available.
• Momofuku sauces: Use your favorite sweet chili sauce, chili crisp, hot sauce, teriyaki sauce, hot honey, or spicy mayo.
• Furikake: Substitute toasted sesame seeds or crushed roasted seaweed.
• Green onions: Chives or thinly sliced scallions work well.
• Frying: Use any neutral, high-smoke-point frying oil, including vegetable, canola, peanut, or avocado oil.

Frequently Asked Questions

What is mochiko chicken?

Mochiko chicken is a popular local Hawaiian fried chicken dish. Pieces of chicken are typically marinated in a sweet and savory mixture containing sweet rice flour, soy sauce, sugar, eggs, and aromatics before being fried until crispy.

What is mochiko?

Mochiko is a popular brand of Japanese sweet rice flour made from glutinous short-grain rice. The terms are often used interchangeably in recipes, although Mochiko technically refers to a specific brand. Sweet rice flour is also commonly used to make mochi.

Is sweet rice flour the same as regular rice flour?

No. Sweet rice flour, also called glutinous rice flour, becomes sticky and chewy when cooked. Regular rice flour behaves differently and won’t give mochiko chicken the same signature texture.

Despite the name, “glutinous” refers to the sticky texture of the rice rather than the presence of gluten.

Why is mochiko chicken chewy?

The slight chew comes from the sweet rice flour. Combined with the crispy fried exterior, it gives mochiko chicken its unique crispy-chewy texture.

How long should I marinate mochiko chicken?

I recommend refrigerating the chicken in the marinade for at least 2 hours. This gives the soy sauce, sesame oil, ginger, garlic, and sugar time to flavor the chicken.

You can also prepare it earlier in the day and refrigerate it until you’re ready to fry.

Why coat the chicken in more sweet rice flour after marinating?

The marinade already contains sweet rice flour, but dredging the marinated chicken in an additional layer before frying creates a more substantial crispy exterior.

What oil is best for frying mochiko chicken?

Use a neutral oil with a high smoke point. Vegetable oil and canola oil are both inexpensive and work especially well.

What temperature should I fry mochiko chicken?

Aim for approximately 350°F. Maintaining the oil temperature helps the coating become crispy without burning before the chicken cooks through.

How do I know when the chicken is cooked?

The coating should be deeply golden and crispy, and the thickest part of the chicken should reach an internal temperature of 165°F.

What sauce goes with mochiko chicken?

Almost anything! I use Momofuku Sweet & Spicy Sauce, Momofuku Chili Crunch Sauce, and Kewpie mayo, but spicy mayo, sweet chili sauce, teriyaki, hot honey, sriracha, or your favorite chili crisp would all be delicious.

What do you serve with Hawaiian mochiko chicken?

Steamed white rice is my favorite pairing. You could also turn it into a Hawaiian-inspired plate lunch with rice and macaroni salad, or serve the chicken by itself as an appetizer or snack.