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Mochiko Chicken Recipe

If you are looking for some Japanese-inprised recipe, our mochiko chicken recipe can be a great new way to cook and enjoy simple ingredients you have in the kitchen.
  • cook TIME 10 mins
  • prep TIME 20 mins
  • total TIME 30 mins
Course: Dinner, Lunch, Main CourseCuisine: American
Keyword: how to make mochiko chicken, mochiko chicken, mochiko chicken recipe
Servings: 4 servings
Calories: 493 kcal

Ingredients (13)

  • 24 oz skinless boneless chicken thigh cut into 2-inch cubes
  • 5 tbsp mochiko sweet rice flour
  • 2 tbsp all-purpose flour
  • 2 medium eggs
  • 1 1/4 tbsp reduced sodium soy sauce
  • 1/4 tsp salt
  • 1 tsp garlic chopped
  • 1/2 tsp ginger minced
  • 1 tsp granulated sugar
  • 1 cup canola oil *
  • 0.25 oz scallion chopped
  • 1 tbsp sesame seeds divided
  • 3 cups cooked long-grain rice

INSTRUCTIONS

1

In a small bowl, whisk together 5 tbsp mochiko flour, 2 tbsp all-purpose flour, 2 eggs, 1/4 tsp salt, 1 tsp garlic, 1/2 tsp ginger, 1 tsp sugar, 1 1/4 tbsp soy sauce, and 1/2 tbsp sesame seeds.

2

Add 24 oz chicken chunks to the marinade and toss to thoroughly coat both sides. Let the chicken sit for about 15 minutes in the refrigerator.

3

In a small pot, deep fry chicken in 1 cup canola oil over medium-low heat until the chicken is crisp and golden brown.

4

Transfer the chicken to a plate. Garnish with 0.25 oz scallion and the remaining 1/2 tbsp sesame seeds. Serve hot with steamed rice.

Nutrition

Serving: 1 serving | Calories: 493 kcal | Fat 13 g | Saturated Fat 3 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 3 g | Cholesterol 241 mg | Sodium 519 mg | Potassium 504 mg | Carbohydrate 49 g | Fiber 1 g | Sugar 1 g | Protein 41 g | Vitamin A 149 IU | Vitamin C 1 mg | Calcium 59 mg | Iron 4 mg