Crispy Hawaiian Mochiko Chicken: Your Quick Gluten-Free Fix

Enjoy the crispy, tender flavors of Hawaiian Mochiko Chicken, a quick and gluten-free delight.

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Prep Time 15

Cook Time 25

Marinating Time 4

Total Time 4 40

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Chicken Thighs Skinless and boneless

For the Coating

1 cup Mochiko Flour Gluten-free
1/4 cup Potato Starch Can replace with corn starch
2 pieces Eggs Beaten

For the Marinade

1/4 cup Soy Sauce Gluten-free
2 tablespoons Sugar For balancing flavors
2 tablespoons Mirin Sweet rice wine
2 pieces Scallions Chopped
2 cloves Garlic Minced
1 tablespoon Ginger Minced

For Serving

1/2 cup Spicy Mayo Mix of sriracha and mayonnaise
to taste Furikake Japanese seasoning

Equipment

Dutch oven
mixing bowl
slotted spoon
candy thermometer

Method

Preparation Steps

In a mixing bowl, combine mochiko flour, potato starch, beaten eggs, sugar, soy sauce, mirin, scallions, minced garlic, and minced ginger. Whisk until smooth.
Cut chicken thighs into bite-sized strips and coat in the marinade. Cover and refrigerate for at least 4 hours.
Heat vegetable oil in a Dutch oven until it reaches 350°F (175°C).
Fry marinated chicken strips in batches for about 4-5 minutes until golden brown and crispy. Transfer to a wire rack.
Serve the chicken with spicy mayo drizzled on top and sprinkle furikake for added umami.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container. For best results, reheat in an air fryer or oven to restore crispiness.

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