hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Hawaiian comfort food classics with a shot at yet another addition to our ever growing collection of fried chicken recipes, which is a popcorn chicken dish known as “mochiko fried chicken.” For those unfamiliar, mochiko is a type of sweet glutinous rice flour that most iconically is used to make the chewy, sticky, sweet Japanese rice cake desserts known as mochi. 

Today however, we’re gonna be using this flour paired with some potato starch to create what I genuinely can say is one of the most unique pieces fried chicken that I have ever come across, due to its slightly sweet and chewy texture which somehow is both chewy and yet still crisp and crunchy, too. Then to round this out, we’ll be making use of a bit of dashi powder to dry season our mochiko chicken (which, come to think about it, I don’t think I have ever actually used to make dashi stock), and finally, a sweet and savory honey siracha aioli to top everything off, borrowed from our chicken karaage recipe a few weeks back. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • furikake

  • dashi powder

  • 64oz fryer oil

INGREDIENTS (batter)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 2 eggs

  • 1/2 cup mochiko flour

  • 1/2 cup potato starch

  • 3-4 medium chicken thighs

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp mirin

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1/2 tbsp dashi powder

INGREDIENTS (Siracha aioli)

  • 1/2 cup mayonnaise

  • 1 tbsp honey

  • 2 tbsp Siracha

  • 1/2 tsp thyme

PREP

  • CRUSH and mince the garlic, and add to a large mixing bowl

  • FINE MINCE the ginger, and add to a large mixing bowl

  • SEPARATE the whites and greens of the green onions, then slice thinly, set the greens aside for garnish, , and add the whites to a large mixing bowl

  • WHISK the eggs in a separate bowl, then add to a large mixing bowl

  • LARGE DICE the chicken thigh, then combine with all other batter ingredients except the greens of the green onions

  • COMBINE all Siracha aioli ingredients, set aside

ON THE STOVE

  • HEAT a fryer to 325F, then fry the chicken 20-25 pieces at a time for 2-4 minutes until golden brown

  • REMOVE to a large mixing bowl and immediately toss with a pinch of dashi powder

  • SERVE over rice, and finish with furikake, Siracha aioli, and greens of green onions

 

tagged with hawaiian food, hawaiian recipe, mochiko fried chicken, hawaiian fried chicken, fried chicken,fried chicken recipe, woo can cook