Mochiko Fried Chicken

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8


  • 2 pair of boneless skinless chicken breast, slice into bite size chunks
  • 2 eggs
  • 1/4 cup soy sauce
  • 6 tablespoon mochiko
  • 1/4 cup sugar
  • 6 tablespoon corn starch
  • 2 cloves of garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup thinly sliced scallions
  • vegetable oil, for shallow frying


  1. Mix together eggs, soy sauce, mochiko, sugar, corn starch, garlic, ginger, and scallion in a mixing bowl to make the marinade.
  2. Toss in the chicken into the marinade to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Return chicken to room temperature prior to cooking. Meanwhile, heat 1" of oil over high heat until runny and shimmering, then reduce the oil to medium heat.
  4. Gently lower chicken pieces, one at a time, into the hot oil. Fry in batches (about 5-6 pieces) until both sides are crispy and golden brown, about 3 minutes per side.
  5. Place cooked chicken over a wire rack to drain excess oil. Serve hot.

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