Hawaiian Mochiko Chicken

Mochiko chicken was born in Hawaii’s Japanese-American kitchens, where sweet rice flour, or mochiko, was used to make a batter that fries up impossibly crisp and stays crunchy even after cooling. It became a fixture at plate lunch shops, potlucks, and tailgate spreads.

What makes it great is the batter’s signature chew-and-crunch and its sweet, garlicky, soy-sauced flavor. Served with rice or on its own as a snack, it disappears fast every single time.

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