Wednesday, November 4, 2020

Mochiko Chicken


Mochiko Chicken

A mochiko chicken recipe! The chicken pieces are marinated in a mixture of mochiko cornstarch and fried until crispy and tender.


  • 2 large eggs
  • 2/3 cup cornstarch
  • 1/3 cup mochiko
  • 1/2 teaspoon sesame oil
  • 1/3 cup soy sauce * see notes
  • 1 teaspoon minced garlic
  • 2 tablespoons of oyster sauce
  • 3 to 4 pounds boneless chicken thighs thawed, halved or quartered and patted dry
  • 2 tablespoons of chopped green onions
  • oil for frying * see notes
  • Optional - 1/2 tsp. Sesame seeds
  • Optional - 1/4 tsp. chili flakes


First, raw Mochiko Chicken Ingredients In a large resealable container, combine all the ingredients and mix well. It will be thicker, but will thin out as the chicken marinates. Put aside

Then, cut the chicken thighs in half Cut the chicken thighs into two or three equal pieces. The goal is to cut the pieces into a uniform thickness so that they cook evenly. Pat the chicken dry with paper towels to remove excess moisture.

mochiko chicken marinade Add chicken to mixture and toss to coat well. Cover the container and marinate the chicken overnight for a thinner crust or 2-3 hours for a thicker crust.

Remove chicken from refrigerator and stir until all chicken pieces are well coated. Some of the cornstarch mixture may have settled to the bottom, creating a thick paste, but you just need to mix it again. Note: The mixture will be thinner if you marinate overnight as the chicken juice will mix with the marinade. Just be sure to coat each piece with the mixture before you fry it. If you do a 45 minute quick marinade, the crust will be thicker, but may make the crust salty. If you are making a quick marinade, use low sodium soy sauce.

Put enough oil in your pan to barely cover the chicken when placed in the pan. Heat the oil over medium-high heat and fry the pieces until golden brown. About 6 to 8 minutes of total cooking, depending on the thickness of the pieces. Drain on paper towels. Happy Cooking Time.


Marinating the chicken for 45 minutes will result in a thicker crust, but it can be salty. If you are making a quick marinade, use low sodium soy sauce (I prefer Aloha soy because it's less intense than Kikkoman). If you are marinating overnight, you can use weak or regular soy sauce. The juice from the chicken will help dilute the salt in the soy sauce and give a slightly thinner crust.

Make sure there is enough oil in the pan to cover all of the chicken. Too little oil will cause the batter to run over the top of the chicken when placed in the oil.

I don't use chilli flakes (kids won't let me), but you can add 1/4 tsp. to add some heat.

The 1/2 T. of sesame seeds is also optional, but I like to add them for an extra sesame flavor without it being too potent.