Mochiko Chicken

Mochiko chicken, Kysar's favorite childhood dish. Alana Kysar and Brooklyn Dombroski

Mochiko Chicken

There’s nothing quite like fried chicken. It’s crispy on the outside, juicy on the inside, and, when done right, packed with flavor. I think it’s safe to say that most places have their own version, and Hawai’i is no exception. This sweet rice flour-battered chicken is perfectly crunchy, salty-sweet, and highly addictive. It’s one of my all-time favorite dishes, and I’m taken back to my childhood every single time I have it. While I believe it’s best served warm with onigiri (triangle-shaped musubi), namasu, and takuan, the way my mom serves it, it’s equally great cold, chopped up, and tossed into a green salad with creamy Asian dressing or atop a bed of cold somen noodles.

Serves 6 to 8

• 2 pounds boneless, skinless chicken thighs
• 1/4 cup mochiko sweet rice flour
• 1/4 cup cornstarch
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/2 teaspoon kosher salt
• 2 large eggs, beaten
• 1/4 cup chopped green onions, both white and green parts (about 4 green onions), plus more for garnish
• 2 garlic cloves, peeled and extra finely grated
• Neutral oil, for frying
• 3 to 4 sheets nori, cut into 1-inch wide strips (optional)
• 3 cups steamed rice, for serving

Cut the chicken thighs into 2-inch-long strips and place them in a bowl. In a small bowl, combine the mochiko, cornstarch, sugar, soy sauce, salt, eggs, green onions, and garlic, and whisk until fully combined. Pour the batter mixture over the chicken and mix to coat evenly. Marinate in the refrigerator for at least 5 hours, preferably overnight.