If you’re searching for the perfect game day recipe, look no further than Mochiko Chicken. This Hawaiian-inspired dish delivers crispy, flavorful bites packed with a sweet and savory punch. Perfectly golden and crunchy on the outside, yet tender and juicy inside, this dish is sure to be the MVP of your game day spread!
The secret? A unique batter featuring mochiko (sweet rice flour), shoyu soy sauce, garlic, and sesame seeds. The result is a satisfying crunch with a deliciously chewy bite that sets this dish apart from traditional fried chicken. Whether served as a main dish or a sharable appetizer, Mochiko Chicken is guaranteed to be a crowd-pleaser.
Why You’ll Love Mochiko Chicken
- Game Day Favorite: Crispy, bite-sized chicken pieces perfect for dipping and sharing.
- Incredible Texture: A crunchy coating with a slight chew, thanks to the mochiko flour.
- Packed with Flavor: A savory umami taste with a hint of sweetness.
- Easy to Pair: Serve it with rice, macaroni salad, or dipping sauces for a complete meal.
Ingredients ( 6 servings )
- 1/4 cup granulated sugar
- 1/4 cup mochiko (sweet rice flour)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sliced green onions
- 5 tablespoons shoyu soy sauce
- 2 tablespoons sesame seeds (optional)
- 4 cloves garlic, minced (or more to taste)
- 3 pounds boneless, skinless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Instructions
- In a medium bowl, combine the granulated sugar, mochiko, cornstarch, and salt. Mix well and set aside.
- In a separate bowl, whisk together the eggs, green onions, soy sauce, sesame seeds (if using), and garlic.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously to create a smooth batter.
- Add the chicken strips to the batter, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours (overnight for best flavor!).
- Heat 1 1/2 inches of vegetable oil in a deep saucepan over medium heat to 325°F.
- Fry the marinated chicken in small batches, turning occasionally, until golden brown and cooked through (about 7 minutes per batch). The internal temperature should reach 165°F.
- Remove from the oil and drain on paper towels.
- Serve hot, garnished with green onions and sesame seeds, with your favorite dipping sauces.
Pro Tips for the Best Mochiko Chicken
- Marinate for Maximum Flavor: Let the chicken soak up the marinade for at least 4 hours, but overnight is even better.
- Smooth Batter is Key: Mix until there are no lumps for an even, crispy coating.
- Monitor the Temperature: Keep the oil at 325°F for the crispiest results.
- Don’t Overcrowd the Pan: Fry in small batches to maintain crispiness.
- Customize the Spice Level: Add cayenne, Sriracha, or gochujang for extra heat.
Serving Ideas for Game Day
Make your Mochiko Chicken the star of your game day spread by pairing it with:
- Steamed Rice: A simple and delicious base.
- Macaroni Salad: A creamy, Hawaiian-inspired side.
- Dipping Sauces: Try Sriracha mayo, teriyaki sauce, or honey mustard.
- Crispy Slaw: Add some crunch with a tangy cabbage slaw.
How to Store & Reheat
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Place cooked chicken on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Bake in a 350°F oven for 10-15 minutes or air fry at 375°F for 3-5 minutes for crispy results.
Conclusion
When it comes to game day recipes, Mochiko Chicken is a guaranteed winner. It’s crispy, flavorful, and perfect for sharing with friends and family. Whether you serve it as a main dish or an appetizer, one thing is for sure—your guests won’t be able to get enough!
Ready to score big on game day? Give this Mochiko Chicken recipe a try and let the deliciousness begin!