bonappetit
Mochiko Chicken
Crisp, savory, just a little sweet, mochiko chicken is a popular Hawaiian snack that just happens to be gluten-free. It’s an ideal party food.
👥 4 Servings👤 Robynne Maii📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Cut dark tops from 4 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice remaining white and pale green parts and set aside separately.
2
Whisk 1 large egg, 2 Tbsp. light or dark brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry, 1 Tbsp. toasted sesame oil, 1 Tbsp. finely chopped garlic, 1 tsp. finely chopped ginger, and reserved white and pale green scallion parts in a medium bowl to combine. Add 1½ lb. skinless, boneless chicken thighs, cut into 1" pieces, and stir to coat well. Cover and chill at least ⏱️ 4 hours and, preferably, up to ⏱️ 12 hours.
large egg1. light or dark brown sugar2 Tbsp. soy sauce2 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry1 Tbsp. toasted sesame oil1 Tbsp. finely chopped garlic1 Tbsp. finely chopped ginger1 tsp½ lb. skinless, boneless chicken thighs, cut into 1" pieces1
3
Mix ½ cup cornstarch or potato starch, ½ cup mochiko (sweet rice flour), ½ tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and ½ tsp. freshly ground pepper in a medium bowl. Working with 1 piece at a time, shake off excess batter from chicken and dredge in cornstarch mixture, tossing to coat evenly. Transfer to a wire rack set inside a rimmed baking sheet and let sit ⏱️ 30 minutes.
4
Meanwhile, pour vegetable oil into a medium high-sided skillet fitted with a deep-fry thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° after each, shake off excess coating from chicken and fry in a single layer, turning occasionally, until golden brown and crisp all over, 6–⏱️ 8 minutes per batch. Transfer to a clean wire rack set inside a clean rimmed baking sheet.
Vegetable oil (for frying; 2–3 cups)A deep-fry thermometer
5
Transfer chicken to a platter and top with reserved dark green scallion parts. Serve with lemon wedges for squeezing over if desired.
Lemon wedges (for serving; optional)
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