Mochiko Chicken

If you’re in the mood for something crispy, delicious, and downright delightful, the Mochiko Chicken is the dish you need to make. This Japanese-inspired treat has a special place in my heart, reminding me of cozy gatherings with friends and family. The first time I had it, I was amazed by the crunch and the flavors that burst in my mouth. It’s the kind of dish that makes your taste buds dance with joy, and every time I cook it, I feel like I’m sharing a little piece of that joy with those around me. The secret lies in the unique blend of ingredients, especially the mochiko flour, which gives the chicken its signature crispy texture. It’s perfect for any occasion, from a casual weeknight dinner to a festive gathering.

When I think about the Mochiko Chicken, I remember the laughter and the stories we share over the dinner table. It’s a recipe that brings people together, and there’s something magical about gathering everyone around to indulge in crispy, golden-brown chicken. Each bite is tender and juicy on the inside, yet perfectly crispy on the outside. I love serving it with a side of steamed rice and a sprinkle of chopped green onions for that extra zing. Not only is it delicious, but the preparation is also quite simple, making it accessible for everyone, whether you’re a seasoned cook or a beginner. So let’s dive into why this recipe stands out!

Recipe Ingredients for Mochiko Chicken

The ingredients for Mochiko Chicken are simple yet powerful, each playing a vital role in creating that perfect crunch and flavor. The harmony of these ingredients will truly elevate your culinary experience. Let’s dive into the key players that make this dish sing.

• 2 pounds of boneless skinless chicken thighs, cut into 2-inch strips – These are the stars of the show, ensuring each bite is juicy and tender.
• 2 large eggs, beaten – These help the coating adhere to the chicken, adding richness.
• 1/3 cup of mochiko flour, sweet rice flour – This is essential for that crispy outer layer.
• 1/4 cup of cornstarch – It adds an extra crispiness to the coating.
• 1/4 cup of soy sauce – This provides depth and umami flavor.
• 3 tablespoons of granulated sugar – It balances the saltiness of the soy sauce, enhancing the flavor.
• 2 tablespoons of sesame seeds – These add nuttiness and crunch.
• 2 cloves of garlic, grated – For a lovely aromatic flavor.
• 1/2 teaspoon of salt – A key seasoning to bring out all the other flavors.
• 3 tablespoons of chopped green onions, plus more for garnish – They add freshness and color.
• Neutral oil, such as canola oil, for frying (about 1 1/2 cups) – This is necessary for frying, giving the chicken that golden-brown exterior.

Directions for Mochiko Chicken

Cooking Mochiko Chicken is a delightful experience that fills your kitchen with enticing aromas. Let’s get started with these easy steps that will guide you to crispy perfection.

1. First, take the chicken thighs and cut them into 2-inch strips. Place the strips into a large mixing bowl, making sure they are evenly cut for consistent cooking. This step is crucial because it ensures each piece will fry evenly.
2. In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth. You want this mixture to be well combined, as it will serve as the marinade for the chicken, infusing every piece with flavor.
3. Pour the marinade over the chicken strips and toss well to coat every piece evenly. Make sure you give them a good mix; you want that delicious marinade to stick to the chicken.
4. Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 4 hours, or overnight if you can. This marination time allows the flavors to penetrate deeply into the meat, making it extra tasty.
5. Once the marination is complete, it’s time to fry. Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Use a kitchen thermometer to check the temperature, as it’s essential for achieving crispy chicken.
6. Working in batches, gently add the marinated chicken pieces to the hot oil. Do not overcrowd the pan, as this will lower the temperature and make the chicken soggy.
7. Fry the chicken until golden brown and cooked through, about 3 to 4 minutes per side. Use tongs to carefully flip them, ensuring they reach that beautiful golden color.
8. Once cooked, remove the chicken from the oil with tongs and let it drain on a rack or paper towels. This step helps remove excess oil and keeps the chicken crispy.
9. Arrange the crispy Mochiko Chicken on a plate. Serve it with steamed white rice for a delightful meal. Don’t forget to garnish with extra chopped green onions on top for a pop of color and flavor.
10. Enjoy every bite of your homemade Mochiko Chicken. The combination of textures and flavors will surely impress everyone at your table!

Expert Tips about Mochiko Chicken

To elevate your Mochiko Chicken experience, here are some expert tips that will help you achieve the best results possible.

• Storage: Leftover Mochiko Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat in the oven instead of the microwave.
• Freezing: You can freeze the marinated chicken before frying. Just place it in a freezer-safe bag and remove as much air as possible. When ready to cook, thaw it in the refrigerator overnight.
• Pairing: This dish pairs perfectly with steamed rice, pickled vegetables, or a fresh salad for a complete meal.
• Garnishing: For an extra touch, sprinkle some toasted sesame seeds on top when serving.
• Serving Size: The recipe serves 6, but feel free to scale it down or up depending on your needs.
• Cooking Oil: Use a neutral oil with a high smoke point for frying to avoid any unwanted flavors.

What Complements This Mochiko Chicken

The Mochiko Chicken is a versatile dish that shines in various settings. Here are some ideas for serving it:

• Steamed Rice: Serve with fluffy steamed rice to soak up all the delicious flavors.
• Fresh Salad: A crisp green salad with a light dressing will complement the richness of the chicken.
• Pickled Vegetables: Some tangy pickled vegetables can provide a refreshing contrast to the crispy chicken.
• Party Snack: Cut into smaller pieces and serve as an appetizer at gatherings or parties.
• Casual Dinner: Perfect for a cozy family dinner or a relaxed evening with friends.
• Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.
• Seasonal Pairing: Great for any season, but especially enjoyable during gatherings and celebrations!

FAQ

Conclusion

The Mochiko Chicken is a standout recipe that combines crispy textures with rich flavors, making it a perfect dish for any occasion. It’s easy to make and absolutely delicious, ensuring that everyone at the table will be asking for seconds. I encourage you to try this recipe for your next family dinner or gathering, as it’s sure to impress. Enjoy the fun of cooking and the joy of sharing this delightful dish with your loved ones.

Mochiko Chicken

The ultimate comfort food, Mochiko Chicken combines crispy and tender textures with flavorful marinades. Perfect for a cozy family dinner or entertaining friends, this easy weeknight dinner will leave your taste buds craving for more!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Japanese

Servings 6 servings

Calories 400 kcal

Equipment

• Skillet
• Oven
• Whisk
• Grater
• Chef's Knife

Ingredients

  

• 2 pounds boneless skinless chicken thighs cut into 2-inch strips
• 2 large eggs beaten
• 1/3 cup mochiko flour sweet rice flour
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 3 tablespoons granulated sugar
• 2 tablespoons sesame seeds
• 2 cloves garlic grated
• 1/2 teaspoon salt
• 3 tablespoons chopped green onions plus more for garnish
• 1 1/2 cups Neutral oil such as canola oil, for frying

Instructions

 

• First, take the chicken thighs and cut them into 2-inch strips. Place the strips into a large mixing bowl, making sure they are evenly cut for consistent cooking. This step is crucial because it ensures each piece will fry evenly.
• In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth. You want this mixture to be well combined, as it will serve as the marinade for the chicken, infusing every piece with flavor.
• Pour the marinade over the chicken strips and toss well to coat every piece evenly. Make sure you give them a good mix; you want that delicious marinade to stick to the chicken.
• Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 4 hours, or overnight if you can. This marination time allows the flavors to penetrate deeply into the meat, making it extra tasty.
• Once the marination is complete, it’s time to fry. Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Use a kitchen thermometer to check the temperature, as it's essential for achieving crispy chicken.
• Working in batches, gently add the marinated chicken pieces to the hot oil. Do not overcrowd the pan, as this will lower the temperature and make the chicken soggy.
• Fry the chicken until golden brown and cooked through, about 3 to 4 minutes per side. Use tongs to carefully flip them, ensuring they reach that beautiful golden color.
• Once cooked, remove the chicken from the oil with tongs and let it drain on a rack or paper towels. This step helps remove excess oil and keeps the chicken crispy.
• Arrange the crispy Mochiko Chicken on a plate. Serve it with steamed white rice for a delightful meal. Don’t forget to garnish with extra chopped green onions on top for a pop of color and flavor.
• Enjoy every bite of your homemade Mochiko Chicken. The combination of textures and flavors will surely impress everyone at your table!

Notes

Leftover Mochiko Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat in the oven instead of the microwave.

Keyword crispy chicken thighs, Easy Dinner Recipe, Japanese fried chicken, Mochiko Chicken recipe

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.