Mochiko Chicken

Name: Mochiko Chicken
Total time: 45 minutes (plus 4½ hours for marinating)
Yield: 4 servings
Ingredients: 4 scallions; 1 large egg; 2 Tbsp. light or dark brown sugar; 2 Tbsp. soy sauce; 1 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry; 1 Tbsp. toasted sesame oil; 1 Tbsp. finely chopped garlic; 1 tsp. finely chopped ginger; 1½ lb. skinless, boneless chicken thighs, cut into 1" pieces; ½ cup cornstarch or potato starch; ½ cup mochiko (sweet rice flour); ½ tsp. baking powder; ½ tsp. Diamond Crystal or ¼ tsp. kosher salt; ½ tsp. freshly ground pepper; Vegetable oil (for frying; 2–3 cups); Lemon wedges (for serving; optional); A deep-fry thermometer

By Robynne Maii

July 24, 2025

Mochiko fried chicken on a blue plate atop a woven tray with chopsticks and lemon wedges.

Photograph by Elliot Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Gerri Williams

Like most beloved local Hawai‘i favorites, every family has their own version of mochiko chicken. This variation from chef Robynne Maii, co-owner of restaurant Fête in Honolulu, Hawai‘i, is a mash-up of her maternal grandmother’s kalbi marinade and the gluten-free tempura flour they use at the restaurant. There are some core ingredients that are always included in the marinade: shoyu (soy sauce), sugar, and garlic, but otherwise mochiko chicken is an adaptable crowd-pleaser. Grandma Kim used dry cooking sherry in a lot of her cooking, a habit passed on to her daughter and then to Robynne herself. Chef Maii has fond memories of Tupperware containers stuffed with gallon freezer bags full of marinating mochiko chicken for large gatherings.

No matter how tempting, don't use chicken breast in place of the chicken thighs in this recipe. They don't hold up as well to being fried and will be tough and dry instead of juicy.

Recipe notes

Oyakodon

This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.

Sticky Honey-Soy Chicken Legs

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

Air-Fryer Chicken Tikka

Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.

Grilled Chicken With Green Chili Crisp

This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.

Chicharron Chicken Cutlets

Pork rind-crusted chicken is outrageous—outrageously good. Popular with children and adults alike, it’s a protein-packed gift that’s good for any occasion.

Coconut Chicken Katsu With Smashed Cucumbers

These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.

Crispy Chicken Quesadillas

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

Chicken and Mushroom Stir-Fry

Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.

Read more about Hawai‘i’s singular food culture

Recipe notes