Mochiko chicken is a wet batter chicken made with Mochiko rice flour. You can use any type of glutenous rice flour, but the best version is the Mochiko brand. This recipe if triple the average recipe and is made for pot luck picnics or parties. But you can split this recipe up and use it for an average family dinner (unless you’re the proud parent of a few teenage boys, then I suggest going with the full recipe, leftovers are always welcome, if any are left.) I honestly don’t know where this originated from, but it’s a popular item back in Hawaii. This is a fried chicken dish, so it’s not the healthiest thing in the work, but once in a while never hurts. This is also a great chicken to pack into bento boxes for the beach. Made this for a pot luck this summer, and it went quickly!
7 lbs boneless skinless chicken, cubed
1 C Mochiko rice flour
1 C Cornstarch
1 C Splenda granulated sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 Tbsp minced garlic
1 Tbsp minced ginger
8 Tbsp Shoyu, 10 Tbsp if using Aloha
4 large eggs
1 C green onions
1/2 head of cabbage, sliced thin
Oil for frying
Sift all the dry ingredients into a bowl and set aside. In a separate bowl, whisk together the wet ingredients except for the chicken. Combine wet and dry ingredients together and mix until smooth.
Add green onions and the chicken, coating and making sure chicken is covered. Cover bowl and refrigerate for at least 4 hours or overnight
In a wok, heat oil, about 3 inches deep to about 390 F.
Line the bottom of an aluminum party tray with your thinly sliced cabbage. Set aside to place chicken on top.
Remove the chicken from the fridge and stir to combine again, some liquid may have separated, don’t be alarmed. Then take a nicely coated piece and place in the hot oil carefully not to splash. Place about 5-7 pieces in depending on the size of your pan. Do not over crowd the pan. Using a wooden spoon, break up the pieces so they do not stick together, cook until golden brown and crispy and remove with a wire scoop.
Remove with wire scoop or tongs and let drain. Place chicken on cabbage (the cabbage will cook with the hot oil on top and absorb all the oil, can eat or discard when serving). Repeat with remaining chicken making sure to let the oil heat up to the proper temperature before adding another batch of chicken.
Serve with rice or eat by itself. Do not cover until completely cooled so it can stay as crispy as possible. The chicken will become less crispy as time goes by, but it still tastes good.