Mochiko Chicken Recipe (Hawaiian Fried Chicken) | Saveur
Instead of traditional sweet rice flour (mochiko), this recipe uses katakuriko (potato starch) for crispy, flavorful fried chicken.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup soy sauce
- <sup>1</sup>⁄<sub>4</sub> cup bonito flakes
- 2 tbsp. fresh lemon juice
- 2 tbsp. mirin
- 2 tbsp. rice vinegar
- 1 tbsp. fresh lime juice
- 1 (2") piece kombu
- 1 (2") piece ginger, peeled and grated
- <sup>1</sup>⁄<sub>4</sub> cup sake
- <sup>1</sup>⁄<sub>4</sub> cup soy sauce
- 3 tbsp. sugar
- <sup>1</sup>⁄<sub>2</sub> small white onion, grated
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
- 1 <sup>1</sup>⁄<sub>2</sub> cups katakuriko (Japanese potato starch)
- Shredded cabbage and cooked white rice, for serving
- Canola oil, for frying
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