Mochiko Chicken Recipe
Make Mochiko Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mochiko Chicken Ingredients
Method
Cooking Directions
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, sugar, garlic powder, onion powder, salt, and black pepper. Whisk until the sugar is dissolved.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
Prepare the Coating
In a shallow dish, pour in the mochiko flour. Set aside.
- 4
Coat the Chicken
Remove marinated chicken from the refrigerator. Take each piece and dredge in mochiko flour, ensuring an even coating.
- 5
Heat the Oil
In a large frying pan or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes on each side or until golden brown and cooked through.
- 7
Drain and Serve
Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.
