Name: Light Crispy Mochiko Chicken That Will Delight You
Prep time: 12 h
Cook time: 35 min
Total time: 12 h 35 min
Cuisine: Hawaiian
Ingredients: 2 lbs skin-on chicken thighs; 1 cup mochiko flour; 2 tbsp granulated sugar; 1 cup cornstarch; 1 tbsp kosher salt; 1 tbsp ground ginger; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp white pepper; 2 large eggs; 1/4 cup shoyu (Japanese soy sauce); 1 cup mayonnaise; 2 cloves garlic (finely chopped or grated); 2 tbsp gochujang; 1 tbsp pure maple syrup; to taste kosher salt; to taste ground black pepper; 2 cups rice (cooked); 1 cup Hawaiian mac salad (cooked); 1 cup sautéed cabbage or bok choy (cooked); 1 tbsp furikake (for garnish); 2 tbsp thinly sliced green onions (for garnish)

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Light Crispy Mochiko Chicken offers a satisfying crunch and tender flavor, transforming your weeknight dinners into delightful experiences. As a fan of Japanese-style Mochiko chicken, I love how this dish brings a taste of Hawaii to my table. With its gluten-free options and simple preparation, this recipe is perfect for anyone looking to enjoy a delicious meal without the hassle of takeout.

Why You’ll Love This Light Crispy Mochiko Chicken

This Light Crispy Mochiko Chicken is not only incredibly tasty but also offers several benefits that make it a standout dish:

It’s a Gluten-free Mochiko Chicken recipe that everyone can enjoy.
Perfect for busy weeknights, as it can be prepared in advance.
It features a fried Mochiko chicken with a light coating that is both crispy and satisfying.
This dish is versatile, making it suitable for various occasions.
It pairs beautifully with sides like rice and Hawaiian mac salad.
It’s an easy Mochiko chicken recipe for beginners that guarantees results.

Ingredients for Light Crispy Mochiko Chicken

Gather these items:

2 lbs skin-on chicken thighs
1 cup mochiko flour
2 tbsp granulated sugar
1 cup cornstarch
1 tbsp kosher salt
1 tbsp ground ginger
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
2 large eggs
1/4 cup shoyu (Japanese soy sauce)
1 cup mayonnaise
2 cloves garlic (finely chopped or grated)
2 tbsp gochujang
1 tbsp pure maple syrup
to taste kosher salt
to taste ground black pepper
2 cups rice (cooked)
1 cup Hawaiian mac salad (cooked)
1 cup sautéed cabbage or bok choy (cooked)
1 tbsp furikake (for garnish)
2 tbsp thinly sliced green onions (for garnish)

How to Make Light Crispy Mochiko Chicken Step-by-Step

Step 1: Pat the chicken thighs dry with a paper towel, removing any excess skin or fat. Debone the thighs and cut each piece into 6 small cubes for even cooking.
Step 2: In a large bowl, combine mochiko flour, granulated sugar, cornstarch, kosher salt, ground ginger, garlic powder, onion powder, and white pepper. Whisk until well-blended, then stir in eggs and shoyu, mixing until smooth.
Step 3: Add the chicken cubes to the marinade, ensuring they’re evenly coated. Cover the bowl and refrigerate for at least 12 hours, or up to 3 days, to enhance the flavors.
Step 4: About 30 minutes before frying, bring the marinated chicken to room temperature. In a heavy-bottomed pot, pour in frying oil until it’s about 1 inch deep. Preheat over medium-high heat until it reaches 350-375°F.
Step 5: Shake off the excess marinade from the chicken. Fry in batches for 4-5 minutes, turning halfway through, until each piece is crispy, golden brown, and reaches an internal temperature of 165°F. Transfer cooked chicken to a paper towel-lined plate and season with furikake.
Step 6: Enjoy the chicken immediately with rice, Hawaiian mac salad, sautéed cabbage or bok choy, and a drizzle of gochujang aioli, topped with sliced green onions.

Pro Tips for the Perfect Light Crispy Mochiko Chicken

Keep these in mind:

For a lighter batter, ensure your oil is at the right temperature before frying.
Letting the chicken marinate overnight enhances its flavor and tenderness.
Using a mix of cornstarch with mochiko flour creates that desired crunchy texture.
Frying in small batches helps maintain the oil temperature, ensuring even cooking.

Best Ways to Serve Light Crispy Mochiko Chicken

Pair this delicious chicken with:

Steamed rice for a classic touch.
Hawaiian mac salad, adding a creamy side.
Sautéed cabbage or bok choy to balance the crunch.

How to Store and Reheat Light Crispy Mochiko Chicken

To store leftovers, place the fried chicken in an airtight container and refrigerate for up to 3 days. When ready to reheat, use an oven to restore its crispiness, avoiding the microwave to prevent sogginess. This is a great meal prep option!

Frequently Asked Questions About Light Crispy Mochiko Chicken

What’s the secret to perfect Light Crispy Mochiko Chicken?

The secret lies in the marinating process and the combination of mochiko flour and cornstarch. This creates a light and crispy coating that enhances the chicken’s flavor.

Can I make Light Crispy Mochiko Chicken ahead of time?

Absolutely! You can marinate the chicken up to 3 days in advance. Just fry it fresh when you’re ready to serve for the best texture.

How do I avoid common mistakes with Light Crispy Mochiko Chicken?

To avoid mistakes, ensure your oil is hot enough before frying. Frying too many pieces at once can also lead to sogginess, so work in batches.

Variations of Light Crispy Mochiko Chicken You Can Try

Consider these variations:

Try a baked Mochiko chicken recipe for a healthier alternative.
Add spices like cayenne for a spicy kick.
Experiment with different marinades, such as teriyaki or sesame.

For more tips on making chicken dishes, check out our chicken cooking techniques and sauces that pair well.

Light Crispy Mochiko Chicken That Will Delight You - Light Crispy Mochiko Chicken - additional detail

For more information on gluten-free cooking, visit the Gluten Intolerance Group.