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Mochiko Chicken

Name: Mochiko Chicken
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: 2 lb boneless, skinless chicken thighs, cut into chunks; 1/2 cup mochiko (glutinous rice flour); 1/2 cup cornstarch; 1/2 cup sugar; 1/2 cup soy sauce; 2 large eggs; 2 tsp grated ginger; 3 garlic cloves, minced; 2 green onions, finely sliced; 1 cup vegetable oil for frying; Sesame seeds and green onion for garnish

Fried chicken pieces, crispy and lightly sweet-salty, marinated in shoyu.

⏱ 25 minPrep time

🔥 15 minCook time

🍽 4Servings

🏷 AppetizerCategory

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Fried chicken pieces, crispy and lightly sweet-salty, marinated in shoyu.

The plate lunch crunch

Chicken marinated in sweetened shoyu with mochiko flour in the batter — crispy, sweet-salty, and utterly local.

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Step by stepInstructions

Whisk all the marinade ingredients into a thick batter.
Coat the chicken in the batter and marinate 4 hours or overnight.
Heat 1/2 inch of oil to 350°F.
Fry the chicken in batches 5-6 minutes, turning, until deep golden and cooked through.
Drain and serve garnished with sesame seeds and green onion.

💡 Chef tips & storage

The batter is thin — that's right. Don't overcrowd the pan; the crust needs room to crisp.

Recipe details

Prep25 min

Cook15 min

Servings4

CategoryAppetizer

PublishedAugust 16, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Mochiko Chicken

The plate lunch crunch

Step by stepInstructions

💡 Chef tips & storage

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Hi, I'm Emily 🧡

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Mochiko Chicken

The plate lunch crunch

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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