Mochiko Chicken is a fusion of chewy and savory flavors that combines tender pieces of chicken with a coating made from mochi or sweet rice flour. Unlike traditional fried chicken, mochiko chicken is coated with mochiko flour, also known as glutinous rice flour. This gives it a unique, slightly sticky texture when cooked. The rice flour coating creates a thin, crispy shell that locks in the chicken’s juices, while also giving each bite a satisfying chewiness—one of the dish’s defining characteristics.
The preparation often includes marinating the chicken in a blend of soy sauce, ginger, garlic, and sometimes a bit of sugar or honey. This marinade infuses the meat with a deep umami flavor that complements the mochi texture beautifully.
Mochi chicken is especially popular in Hawaiian and Asian fusion cuisine, where it’s often enjoyed as an appetizer or a main dish alongside rice and pickled vegetables. While it’s delicious on its own, mochi chicken pairs well with sauces like soy sauce, sweet chili, or spicy mayo, which enhance its savory and slightly sweet profile.
What is Mochiko Flour?
Mochiko Flour, also known as sweet rice flour or glutinous rice flour, is made from glutinous rice, specifically sticky rice, which has a higher starch content than regular rice.
Despite its name, it’s actually gluten-free and derives its “glutinous” label from its sticky, stretchy quality when cooked. Mochiko flour has a fine, powdery texture and is commonly used in Japanese and Hawaiian cooking, where it lends its unique chewiness to both sweet and savory dishes.
One of the most popular uses of mochiko is in making mochi, a traditional Japanese rice cake with a chewy texture, often enjoyed plain or filled with sweet fillings like red bean paste, ice cream, or fruits. One of my favorite Japanese desserts, Ichigo Daifuku, is so easy to make and the perfect treat. Try out my recipe here.
Mochiko Chicken
- Total Time: 40 minutes
Description
Mochiko Chicken is a flavorful, crispy fried chicken dish coated in sweet rice flour, giving it a unique chewy texture and savory-sweet flavor.
Ingredients
- 1.5 lbs chicken, cut into bite-sized pieces
- 1/2 cup mochiko (sweet rice flour)
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon mirin
- 2 eggs, beaten
- Vegetable oil for frying
- Optional Toppings: Furikake, Sriracha Mayo
Sriracha Mayo:
- 1/2 cup Kewpie mayonnaise
- 1–2 tablespoons sriracha (adjust to spice preference)
Instructions
- In a bowl, mix mochiko, all-purpose flour, black pepper, soy sauce, garlic, and mirin. Add the beaten eggs to this mixture, stirring until you have a thick batter.
- Add the chicken pieces to the batter and coat thoroughly. Let marinate for 15-20 minutes.
- In a large skillet, heat 1/2 inch of vegetable oil to around 350°F (175°C) over medium heat. When the chicken goes into the oil, it should bubble, but not splatter excessively.
- Fry the chicken in small batches, about 3-4 minutes per side, until golden brown. Remove chicken and drain on a paper towel-lined plate.
- In a small bowl, mix the Kewpie mayonnaise and sriracha until smooth. Drizzle the sriracha mayo over the mochi chicken and sprinkle furikake on top. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
I used to eat something similar when I went to school in Hawaii! 5/5!
Hi Ryan – Glad you enjoyed this one 🙂
The outer layer had a satisfying chew while staying crisp — really unique texture.
Thank you for your review, Annalise! 🙂