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Mochiko chicken

Welcome to my new series, Recipes so easy a caveman could do it🗿🪨 —where I’m sharing easy recipes packed with big flavor that anyone can make. First up is one of my favorites from Hawaiʻi: crispy, sweet, and savory mochiko chicken Everything gets mixed together in one bowl, marinated, and fried until golden brown. It really doesn’t get much easier than this!

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2 large eggs
  • 1/4 cup mochiko flour
  • 1/4 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon sliced green onions
  • 1 teaspoon ginger powder
  • 1/2 teaspoon kosher salt

Instructions

  • Cut the boneless chicken thighs into evenly sized, bite-sized pieces.
  • Add the eggs, mochiko flour, cornstarch, sugar, soy sauce, sesame seeds, green onions, ginger powder, and kosher salt to a large bowl. Mix until combined.
  • Add the chicken and toss until every piece is completely coated.
  • Cover and refrigerate for at least 1 hour to let the flavors come together. For even more flavor, marinate overnight.
  • Heat the oil to 350°F.
  • Fry the chicken in batches without overcrowding the pot. Cook until golden brown, crispy, and the chicken reaches an internal temperature of 165°F.
  • Transfer to a wire rack to drain and cool slightly before serving.
  • Top the chicken with sriracha mayo and furikake. Shout out to @the_kaizen_collective for the inspiration on that

Notes

Crispy on the outside, juicy on the inside, and packed with that sweet and savory local-style flavor. Easy enough for a caveman—but good enough that everybody is coming back for seconds.