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Sesame-Garlic Fried Chicken (Mochiko Chicken)

Sesame-Garlic Fried Chicken (Mochiko Chicken)

By Courtney HillOctober 21, 2025

  • Makes
    4-6 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    plus 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.

Tip

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.

Ingredients
  • 1

    large egg

  • ¼

    cup soy sauce

  • ⅓

    cup sweet rice flour (see headnote)

  • ¼

    cup cornstarch

  • 3

    tablespoons white sugar

  • 4

    scallions, thinly sliced, plus more to serve

  • 2

    medium garlic cloves, minced

  • 1

    tablespoon sesame seeds, plus toasted sesame seeds, to serve

  • 1

    teaspoon toasted sesame oil

  • 1

    teaspoon finely grated fresh ginger

  • Kosher salt and ground white or black pepper

  • 1½-2

    pounds boneless, skinless chicken thighs, cut into 1- to 1½-inch pieces

  • About 2 quarts grapeseed or other neutral oil

  • Lemon wedges, to serve

Step 1

In a medium bowl, whisk together the egg and soy sauce. Stir in the rice flour, cornstarch, sugar, scallions, garlic, sesame seeds, sesame oil, ginger, ½ teaspoon salt and ¼ teaspoon pepper; stir well. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Step 2

When ready to fry, add enough oil to a 6- to 8-quart Dutch oven to reach a depth of 1½ inches. Heat over medium-high to 350°F. Place a wire rack in a rimmed baking sheet, line the rack with a double layer of paper towels and place nearby.

Step 3

Using tongs, carefully transfer half the chicken to the oil. Cook, stirring to prevent sticking, until deep golden brown, 3 to 5 minutes. Using a mesh skimmer or slotted spoon, transfer the chicken to the prepared baking sheet. Allow the oil to return to 350°F, fry the remaining chicken in the same way and transfer to the rack.

Step 4

Transfer the chicken to a platter. Serve hot or at room temperature, sprinkled with additional sliced scallions and additional sesame seeds, and with lemon wedges on the side.