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Mochiko Chicken

Prep Time30 minutes
Cook Time30 minutes
Marinating5 hours
Total Time6 hours
Course: Main Course
Cuisine: Hawaiian
Servings: 4 people

Ingredients

  • 4 chicken thighs (boneless)
  • 1 cup corn starch
  • 1 cup mochiko (rice flour)
  • 1 tbsp sugar
  • 2 tbsp gochujang
  • 2 tbsp minced ginger
  • 4 cloves minced garlic
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 2 eggs
  • 2 cups all-purpose flour (I used canola oil)
  • 2 tbsp garlic salt
  • oil for deep-frying

Instructions

  • Marinate the chicken: In a medium bowl, mix together ginger, garlic, gochujang, sake, soy sauce, and eggs, and water. Add sugar, corn starch, and mochiko into the bowl. Combine. Add the chicken, massage the marinade into them, and cover.
  • Refrigerate this for at least 4 hours (I left it in the fridge overnight).
  • Heat about 2-inches of oil in a large sauce pan until the temperature is about 325F.
  • In a large bowl, combine flour and garlic salt. Place chicken into the bowl and lightly dust the chicken with the flour mixture.
  • Deep-fry the chicken till golden-brown (about 3 minutes on each side).