Are you in the mood for something truly mouthwatering? If so, then you’ll love Mochiko Chicken Hawaii, a classic island dish with flavors that bursts with umami.
This delicious Hawaiian inspired entrée combines all the best elements of local delicacies and spices, creating an out-of-this-world experience you’ll never forget! The unique combination of Mochiko, a special flour made from sticky mochi rice, and chicken offers a tantalizing fusion of sweet and savory that perfectly captures the essence of the island.
What sets Mochiko Chicken Hawaii apart from other fried chicken recipes is the unmistakable flavor of the mochi rice; its subtly sweet taste ensures a sublime experience for the taste buds. The mochiko flour also yields a crispy, crunchy result that’s hard to resist. After combining the mochiko flour and chicken, pan-frying the mixture and then baking yields a juicy, succulent chicken that’s tender and cooked to perfection every time.
For anyone interested in exploring the world of vibrant island flavors, Mochiko Chicken Hawaii is sure to please. Not only is the dish packed with flavor, but it’s also relatively simple to make. All you need is mochiko flour, chicken, oil, sea salt and sesame seeds, and you know have the key ingredients for a meal that will impress family and friends alike.
Begin by preparing your ingredients,which involves marinating the chicken in soy sauce, sugar, sake and garlic. Then, attach mochiko flour to each chicken piece, either by dredging or by using a paper bag. Finally, heat the oil to 375 degrees,adding the chicken to the pan and up the heat to 400 degrees. Fry for about 8 minutes, or until golden brown and cooked through, stirring occasionally to ensure even cooking.
One bite of Mochiko Chicken hawaii will transport you to the islands, with its vision and smell of the tropical paradise. Each meal is unique and special, like a painting that will truly enrich and enliven your experience. Try Mochiko Chicken Hawaii today, and begin and a culinary journey you won’t forget!
- 1 pound of boneless and skinless chicken thighs
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sake
- 2 garlic cloves finely minced
- 1/2 cup of mochiko flour or sweet rice flour
- 1 cup of vegetable or canola oil
- Sea salt and sesame seeds for garnish
Marinate the chicken thighs in soy sauce, sugar, sake and garlic for at least 20 minutes.
Spread the mochiko flour on a paper bag and add the chicken pieces. Shake the bag to the coat the chicken with the flour.
Heat the Oil to 375′ F over medium-high heat.
Add the chicken pieces to the oil and raise the temperature to 400′ F. Fry the chicken for 8 minutes, or until golden brown and cooked through, stirring occasionally to ensure even cooking.
Garnish with sea salt and sesame seeds before serving. Enjoy!