Sesame-Garlic Fried Chicken (Mochiko Chicken)
- Makes4-6 servings
- Cook Time50 minutes
- Active time plus coolingplus marinating
Savory-sweet mochiko chicken is a local favorite in Hawaii, where it’s a bento-box staple and beach-picnic fare. Two-bite nuggets of chicken thighs are thoroughly soaked in a well-seasoned batter, then are deep-fried to a richly browned hue. Mochiko, the Japanese term for sweet (glutinous) rice flour, is essential for achieving the unique crispy-chewy texture of the coating. Koda Farms brand is widely available, but Bob’s Red Mill works, too. Serve warm or at room temperature.
Don’t fry all of the chicken in one batch. Too much cold chicken at once will cause the oil temperature to drop, resulting in soggy, oil-soaked pieces instead of light, crisp nuggets. Fry in batches and allow the oil to return to 350°F before each.
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