Crispy Hawaiian Mochiko Chicken with Mango Aioli
Hawaiian mochiko chicken made with sweet rice flour, eggs, and a soy-ginger marinade that fries into a chewy-crisp coating. Finished with mango aioli, green onions, and furikake for a local-style fried chicken that’s naturally gluten-free and satisfying.
Servings 6
Calories 415kcal
Equipment
- mixing bowls (large) For mixing the batter and coating the chicken.
- whisk Helps fully combine the batter without lumps.
- food processor or blender. For making the mango aioli smooth.
- heavy based pot or deep fryer. Helps maintain stable oil temperature.
- thermometer for frying So oil keeps temp.
- slotted spoon Safely removes chicken from hot oil.
- cooling rack + baking sheet. Allows excess oil to drain without steaming.
Ingredients
Chicken:
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) low sodium soy sauce or gluten free tamari
- 2 cloves garlic minced
- 1 tbsp (6 g) fresh ginger peeled and grated
- 2 large eggs
- ½ cup (80 g) mochiko flour (sweet rice flour)
- ½ cup (60 g) cornstarch
- 1½ lbs (680 g) boneless skinless chicken thighs cut into 2-inch (5.08 cm) pieces
Mango Aioli:
- ½ cup (120g) mayonnaise
- 1 fresh mango peeled and chopped
- 1 clove garlic
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) Sriracha
- 1 tbsp (12 g) granulated sugar
Frying:
- 4 cups (960 ml) canola oil for frying
Garnish:
- green onions sliced for garnish
- furikake for garnish
Instructions
- In a large mixing bowl, whisk together the sugar, soy sauce, minced garlic, grated ginger, and eggs until fully combined. Add the mochiko flour and cornstarch and whisk until a thick, smooth batter forms with no dry pockets.¼ cup (50 g) granulated sugar, ¼ cup (60 ml) low sodium soy sauce, 2 cloves garlic, 1 tbsp (6 g) fresh ginger, 2 large eggs, ½ cup (80 g) mochiko flour, ½ cup (60 g) cornstarch
- Add the chicken pieces to the batter and toss thoroughly to coat each piece evenly. Cover the bowl tightly with plastic wrap and refrigerate for 4 hours to allow the batter to adhere properly and flavor the chicken.1½ lbs (680 g) boneless skinless chicken thighs
- While the chicken marinates, prepare the mango aioli. Add the mayonnaise, chopped mango, garlic, lime juice, sriracha, and sugar to a blender or food processor. Blend until completely smooth. Transfer to an airtight container and refrigerate until ready to serve.½ cup (120g) mayonnaise, 1 fresh mango, 1 clove garlic, 1 tbsp (15 ml) fresh lime juice, 1 tbsp (15 ml) Sriracha, 1 tbsp (12 g) granulated sugar
- Pour the canola oil into a heavy-bottomed pot or deep fryer and heat to 350°F (177°C). Use a thermometer to monitor the temperature, as maintaining proper heat is critical for setting the batter and preventing oil absorption.4 cups (960 ml) canola oil
- Working in batches, carefully lower 5 to 6 pieces of battered chicken into the hot oil, allowing excess batter to drip off before frying. Do not overcrowd the pot. Fry for 4 to 5 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Allow the oil to return to 350°F (177°C) before frying additional batches.
- Arrange the fried chicken on a serving platter. Drizzle with mango aioli and finish with sliced green onions and furikake. Serve immediately while hot and crisp.green onions, furikake
Notes
- Frying oil absorption is estimated at approximately 12–15% by weight. Nutrition values include mango aioli and reflect typical deep-frying retention.
- Cut the chicken into evenly sized pieces so it fries at the same rate.
- Let the batter rest on the chicken for the full 4 hours so it adheres properly.
- Keep the oil steady at 350°F for the best texture and color.
- Fry in small batches to prevent the coating from slipping or turning greasy.
- Drain fried chicken on a wire rack instead of paper towels to keep it crisp.
Nutrition
Serving: 190g | Calories: 415kcal | Carbohydrates: 23g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 655mg | Potassium: 350mg | Fiber: 1g | Sugar: 9g | Vitamin A: 415IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg