Mochiko Chicken

Ever since I went to Hawaii I’ve been craving this Mochiko Fried Chicken. It’s so crispy, juicy, and pairs perfectly with a garlic sriracha aioli and a light sprinkling of furikake!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim chicken thighs of any excess fat and cut into 2" pieces and set aside.

Step 2

In a mixing bowl, combine grated garlic, ginger, soy sauce, sugar, white pepper, sriracha, sake, cornstarch, mochiko flour, and egg. Whisk together until thoroughly combined (refer to video for batter consistency).

Step 3

Add your chicken to the marinade and mix well. Cover and place in the fridge to marinate for at least 4 hours but ideally overnight.

Step 4

In a large bowl, combine flour, cornstarch, white pepper, and salt. Drop in your chicken and toss in the dredge, coating thoroughly. **Optional for extra crunch** Let the chicken rest for 30 minutes until the batter has absorbed some of the dredge, then toss again in the dredge to add additional batter to the chicken.

Step 5

In a dutch oven or heavy bottomed pot, heat oil to 350F and fry chicken in batches for 4-5 minutes or until golden brown and crisp. For best results, use a thermometer here to ensure the oil temp does not drop below 325F. If it does, remove chicken and fry in smaller batches.

Step 6

Remove chicken from oil and immediately season with kosher salt.

Step 7

To make the garlic-sriracha aioli, combine mayo, sriracha, grated garlic, salt and sugar. Serve with the chicken, top with furikake seasoning, and enjoy!

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