Hawaiian · beginner
Hawaiian Mochiko Fried Chicken Skillet
Crispy pan-fried chicken thighs coated in sweet rice flour and soy marinade, delivering a signature Hawaiian island crunch.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk low-sodium halal soy sauce, brown sugar, minced ginger, and minced garlic together in a bowl until sugar dissolves.
- 02
Add chicken pieces to the soy mixture, toss to coat evenly, and let marinate at room temperature for 10 minutes.
- 03
In a shallow dish, combine mochiko sweet rice flour and cornstarch until thoroughly mixed.
- 04
Remove chicken from marinade and dredge each piece in the flour mixture, pressing to adhere.
- 05
Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- 06
Pan-fry chicken pieces in a single layer for 4 to 5 minutes per side until deep golden brown and cooked to 165 degrees Fahrenheit.
- 07
Transfer chicken to a wire rack or paper towel-lined plate, garnish with sliced scallions, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Mochiko Pan-Frying
Dredging marinated protein in sweet glutinous rice flour to produce a chewy, delicate crust when pan-fried in hot oil.
Notes from the kitchen
- Mochiko sweet rice flour creates a unique chewiness beneath the crisp exterior that regular flour cannot match.
- Do not overcrowd the skillet while frying so the crust stays light and crispy.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.