Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/4 cup low-sodium soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup mochiko flour (sweet rice flour), plus 1 cup for dredging
- 2 tablespoons cornstarch, plus 1/2 cup for dredging
- 2 tablespoons water
- 1/4 teaspoon black pepper, plus 1/2 teaspoon for dredging
- 1 teaspoon salt
- 4-6 cups neutral oil for frying (canola, vegetable, peanut)
- Sliced green onions, for garnish
- Lemon wedges, for serving
Instructions
- Prepare Chicken and Marinade: Pat chicken pieces dry with paper towels. In a large bowl, whisk together soy sauce, sugar, grated ginger, minced garlic, egg, 1/4 cup mochiko flour, 2 tablespoons cornstarch, 2 tablespoons water, and 1/4 teaspoon black pepper until smooth. Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare Dredging Mixture: In a separate shallow dish or bowl, combine the remaining 1 cup mochiko flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine evenly.
- Heat Oil: Pour 4-6 cups of neutral oil into a large heavy-bottomed pot or Dutch oven, ensuring it reaches at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
- Coat Chicken: Working in batches, remove chicken pieces from the marinade, letting any excess drip off. Dredge each piece thoroughly in the mochiko-cornstarch mixture, pressing gently to ensure a good coating. Shake off any excess flour.
- Fry Chicken: Carefully lower the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
- Drain and Serve: Using a slotted spoon or tongs, transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken. Serve immediately, garnished with sliced green onions and lemon wedges.
Notes
For extra crispiness, try a ‘double fry’ method: fry chicken for 3-4 minutes, remove, let rest for 5 minutes, then fry again for 1-2 minutes until deeply golden. Don’t overcrowd the pot while frying; this lowers the oil temperature and can result in greasy chicken. Fry in batches if necessary. Serve this delicious chicken with steamed white rice, a scoop of Hawaiian mac salad, or alongside a fresh green salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an air fryer or oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (approx. 4 pieces)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg