Today, we are making a popular Hawaiian dish: Mochiko Chicken which is a Hawaiian style fried chicken. It’s sweet, salty, and filled with flavor! This is great served over rice for lunch or dinner. Sprinkle it with green onions, furikake, and you’ve got yourself a delectable Hawaiian meal!

Mochiko chicken can be made using mochiko flour, cornstarch, sugar, soy sauce, garlic, and ginger – we usually use these ingredients but we are trying a seasoning we found in store! For this recipe, we are using Hawaii’s Best Hawaiian Mochiko Chicken Mix which we found at our local Foodland. It can also be ordered at Hawaii’s Best website!

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MOCHIKO CHICKEN INGREDIENTS

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HOW TO MAKE MOCHIKO CHICKEN

  • Using a large bowl, mix 2 large eggs with 1/4 cup water (same bowl).
  • Next, whisk Mochiko Chicken Mix (entire contents of bag) in the same bowl with the eggs and water mixture for approximately 10 seconds until batter is smooth.
  • Cut 2 lbs of boneless chicken into bite-size pieces (about 1 inch cubes).
  • Next, mix chicken with prepared Mochiko Chicken Batter (stir and coat thoroughly).
  • Marinate for 30 minutes in the fridge.
  • Fry in oil over medium to high heat (oil about 1 inch deep) until thoroughly cooked and golden brown. Fry chicken in batches and be sure not to over crowd the frying pan. (Tip: If frying oil is not hot enough, batter will absorb most of the oil and will fall off of the chicken. Recommended frying oil temperature should be between 350-365 degrees F.)
  • When done frying, place cooked chicken on a plate or wire rack covered with paper town to absorb excess oil.
  • Serve over rice with green onions and furikake. Refrigerate any leftover. Enjoy!
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Mochiko Chicken

Yield: 5 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Mochiko Chicken which is a Hawaiian style fried chicken. It's sweet, salty, and filled with flavor! This is great served over rice for lunch or dinner. Sprinkle it with green onions, furikake, and you've got yourself a delectable Hawaiian meal!

Ingredients

  • 1 bag (7 oz) Mochiko Chicken Mix
  • 2 lbs of boneless chicken, cut into bite-size
  • 1/4 cup water
  • 2 large eggs, beaten
  • Oil for frying
  • Optional: Furikake and green onions

Instructions

    1. Using a large bowl, mix 2 large eggs with 1/4 cup water (same bowl).
    2. Next, whisk Mochiko Chicken Mix (entire contents of bag) in the same bowl with the eggs and water mixture for approximately 10 seconds until batter is smooth.
    3. Cut 2 lbs of boneless chicken into bite-size pieces (about 1 inch cubes).
    4. Next, mix chicken with prepared Mochiko Chicken Batter (stir and coat thoroughly).
    5. Marinate for 30 minutes in the fridge.
    6. Fry in oil over medium to high heat (oil about 1 inch deep) until thoroughly cooked and golden brown. Fry chicken in batches and be sure not to over crowd the frying pan.
    7. When done frying, place cooked chicken on a plate or wire rack covered with paper town to absorb excess oil.
    8. Serve over rice with green onions and furikake. Refrigerate any leftover. Enjoy!

Notes

If frying oil is not hot enough, batter will absorb most of the oil and will fall off of the chicken. Recommended frying oil temperature should be between 350-365 degrees F.

Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog – we would love to share it!

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