YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

Mochiko Chicken is a Hawaiian favorite! Bite sized chicken pieces that have been marinated and fried to perfection. Crunchy, salty, and slightly sweet - this stuff is addictive!


2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
2 eggs
4 tbsp mochiko rice flour
4 tbsp cornstarch
3 tbsp white sugar
5 tbsp soy sauce
1 tsp salt
¼ cup sliced scallions
2 cloves garlic, finely chopped
Cooking oil

Teriyaki sauce
Sliced scallions
Unagi Sauce

Cutting board 
Large bowl 
Large skillet


  1. Combine the eggs, rice flour, cornstarch, sugar, soy sauce, salt, scallions and garlic in a large bowl.
  2. Pour over the cubed chicken, cover, transfer to the fridge to marinate for at least 1 hour but preferably overnight.
  3. Heat 1" of oil in a heavy skillet over medium-high heat.
  4. Cook the chicken until golden brown, turning frequently to ensure it doesn't burn.
  5. Garnish with teriyaki sauce, furikake, and more sliced scallions.
  6. Can be served hot or cold. Enjoy!