Mochiko Chicken Recipe (Hawaiian Fried Chicken)
Instead of traditional sweet rice flour (mochiko), this recipe uses katakuriko (potato starch) for crispy, flavorful fried chicken.
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Cooking tools:
- Deep-fry thermometer
- Fine-mesh sieve
- Grater
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Saucepan
- Plastic wrap
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1⁄2 cup soy sauce
- 1⁄4 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
- 1⁄4 cup sake
- 1⁄4 cup soy sauce
- 3 tbsp. sugar
- 1⁄2 small white onion, grated
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
- 1 1⁄2 cups katakuriko (Japanese potato starch)
- Shredded cabbage and cooked white rice, for serving
- Canola oil, for frying
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