Equipment
Ingredients
Chicken
- 600 g boneless skinless chicken thighs, cut into uniform 4cm pieces
Marinade
- 60 ml soy sauce
- 40 g granulated sugar
- 2 scallion, finely chopped
- 3 garlic, minced
- 15 g fresh ginger, peeled and finely grated
- 15 ml toasted sesame oil
- 1 egg, lightly beaten
Coating and Frying
- 75 g rice flour
- 75 g potato starch
- 1000 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 417 kcal
- Protein
- 35 g
- Carbohydrates
- 39 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 12 g
- Sodium
- 1119 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 188 mg
- Potassium
- 540 mg
- Calcium
- 52 mg
- Iron
- 2.1 mg
- Magnesium
- 66 mg
- Phosphorus
- 379 mg
- Zinc
- 3.0 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.40 mg
- Niacin
- 9.3 mg
- Folate
- 20 mcg
- Water
- 154 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, combine the soy sauce, granulated sugar, finely chopped scallion, minced garlic, grated ginger, toasted sesame oil, and beaten egg. Whisk thoroughly until the sugar is completely dissolved.
Add the prepared chicken thigh pieces to the marinade. Toss vigorously to ensure every piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.
Remove the marinated chicken from the refrigerator. Sprinkle the rice flour and potato starch directly into the bowl with the chicken and remaining marinade. Stir vigorously until a thick, sticky, homogenous batter forms around each piece of chicken.
Pour the neutral oil into a heavy-bottomed pot or Dutch oven, ensuring the oil is at least 5 centimeters deep. Heat the oil to 175 degrees Celsius or 350 degrees Fahrenheit.
Carefully drop the batter-coated chicken pieces into the hot oil one by one. Fry in small batches for 5 to 6 minutes, turning the pieces occasionally, until they develop a deep golden-brown crust and reach a safe internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit. Always wash hands and sanitize surfaces after handling raw meat.
Use a spider skimmer to remove the fried chicken from the oil. Transfer to a wire rack set over a baking sheet to drain. Let the chicken rest for 3 minutes before serving to allow the crust to fully set and the juices to redistribute.
Chef's Notes
- Combining potato starch with rice flour creates an incredibly light and airy crust. The potato starch prevents gluten development, leading to a shatter-crisp texture that holds up well over time.
- For maximum crispness, you can implement a double-fry technique. Fry once at 160 degrees Celsius for 4 minutes, let rest for 5 minutes, then flash-fry at 190 degrees Celsius for 1 to 2 minutes until intensely golden.
- Be sure your sugar is fully dissolved in the marinade before adding the chicken, or the granules can cause localized burning when they hit the hot oil.
- A small amount of grated apple or pear can be added to the marinade to introduce natural sweetness and enzymes that further tenderize the chicken.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will soften significantly in the fridge.
Freezer: 1 month — Freeze in a single layer before transferring to a freezer-safe bag.
Reheating: Reheat in an air fryer or oven at 190 degrees Celsius for 8 to 10 minutes to restore crispness. Do not microwave.
Troubleshooting
The coating is greasy and falls off the chicken.
Cause: The oil temperature dropped significantly when adding the chicken, or the chicken was crowded in the pan.
Fix: Re-heat the oil to 190 degrees Celsius and flash-fry the greasy chicken for 60 seconds to crisp up the exterior.
Prevention: Fry in smaller batches and monitor the oil with a thermometer, ensuring it returns to 175 degrees Celsius between batches.
The exterior is burning before the inside is cooked.
Cause: The oil temperature is too high, or the chicken pieces are cut too large.
Fix: Transfer browned chicken to a baking sheet and finish cooking in a 190 degree Celsius oven until the internal temperature reaches 74 degrees Celsius.
Prevention: Maintain oil temperature precisely and ensure chicken is cut into uniform 4cm pieces.
Cultural Context
Hawaiian fried chicken is widely known locally as Mochiko Chicken, named for the sweet rice flour often used in the batter. The dish perfectly encapsulates the melting pot of Hawaii's culinary landscape, blending Japanese karaage frying techniques with a sweeter, soy-and-sugar heavy marinade beloved in local plate lunches. It is a celebratory dish commonly found at family luaus, beach picnics, and bento boxes.
