Light Crispy Mochiko Chicken
A lighter, healthier take on the classic Hawaiian mochiko chicken, this dish features tender chicken pieces marinated in a savory-sweet sauce and coated in crispy mochiko (rice flour) batter. Baked instead of fried, it’s perfect for a guilt-free yet flavorful meal.
Equipment
- Mixing bowls (large and medium)
- Whisk
- Baking sheet
- Wire rack (optional, for crispiness)
- Tongs or spatula
- Measuring cups and spoons
- Ziplock bag or shallow dish (for marinating)
Ingredients
- For the Marinade:
- 1 pound boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/4 cup soy sauce
- 2 tablespoons mirin or substitute with dry sherry or rice vinegar + sugar
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 teaspoon sesame oil
- For the Coating:
- 1 cup mochiko sweet rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water adjust as needed for consistency
- For Serving:
- Green onions thinly sliced, for garnish
- Sesame seeds optional, for garnish
- Steamed rice optional, for serving
Instructions
- Marinate the Chicken :
- In a large mixing bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, minced garlic, and sesame oil.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl or transfer to a ziplock bag and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Prepare the Coating :
- In a medium bowl, mix the mochiko, baking powder, salt, and black pepper.
- Gradually add water to the dry ingredients, stirring until you achieve a thick, pancake-like batter. Adjust the water as needed to avoid lumps.
- Coat the Chicken :
- Remove the chicken from the marinade, letting any excess drip off.
- Dip each piece of chicken into the mochiko batter, ensuring it’s evenly coated.
- Bake the Chicken :
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. If using a wire rack for extra crispiness, place it on the baking sheet.
- Arrange the coated chicken pieces on the baking sheet or rack, leaving space between each piece.
- Bake for 20–25 minutes, flipping halfway through, until the coating is golden brown and crispy, and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Serve :
- Garnish the baked mochiko chicken with sliced green onions and sesame seeds if desired.
- Serve hot with steamed rice and your favorite dipping sauces, such as soy sauce or sweet chili sauce.
Notes
Mochiko (sweet rice flour) can be found in Asian grocery stores or online. Regular rice flour can be used as a substitute, but the texture may differ slightly.
For an even crispier coating, spray the chicken lightly with cooking oil before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Double the marinade if you prefer a stronger flavor.
For an even crispier coating, spray the chicken lightly with cooking oil before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Double the marinade if you prefer a stronger flavor.