When I moved out at 19, I had no idea how much of my college experience would revolve around finding good food on a tight budget. I was living up on the Ave (University Way NE in Seattle), with two roommates in a tiny apartment, just trying to make ends meet. Like most broke college kids, I was always on the hunt for the best bang-for-your-buck meals, and that’s when my roommate, Johnson, introduced me to Hawaii BBQ Restaurant. If you went to UW sometime before 2013 (before they relocated and eventually closed), you probably loved Hawaii BBQ, too. They were known for their ridiculously generous portions and affordable prices. A lifesaver for anyone trying to stretch one meal into three. My go-to order? Mochiko chicken with spam fried rice. Crispy, sweet-salty, mochiko chicken with that savory fried rice loaded with chunks of spam. So good and so affordable.
Today, we’re bringing back that comfort food memory by recreating their mochiko chicken, served just as I remember it.
What is Mochiko Chicken?
Mochiko chicken is a beloved Hawaiian-style dish with deep roots in Japanese-American culture. At its core, it’s marinated chicken coated in sweet rice flour, then deep-fried to crispy perfection. It’s sweet, savory, and incredibly satisfying—somewhere between karaage (Japanese fried chicken) and American-style fried chicken, but uniquely its own thing.
Mochiko Flour
The name “mochiko” comes from the type of flour used in the batter—glutinous rice flour made from mochigome (Japanese short-grain sticky rice). The dish was popularized in Hawaii by Japanese immigrants, who adapted their traditional cooking methods to local ingredients and tastes. Over time, mochiko chicken became a staple of Hawaiian plate lunches, and eventually a comfort food classic found in mom-and-pop shops across the islands and in stateside Hawaiian eateries like the one I frequented during college.
Most versions of mochiko chicken you’ll find online or in cookbooks use a wet batter—usually a mixture of mochiko flour, sugar, soy sauce, eggs, and maybe a splash of milk or water to create a thick marinade that the chicken soaks in before frying. That’s the standard, and it’s delicious.
But the version I fell in love with during my college days at Hawaii BBQ was different. Their mochiko chicken was finished with a dry batter that was light and crispy, almost as if it had been dusted in mochiko flour right before being fried. The result was a thin and crispy crust that really let the marinade flavor shine through without feeling heavy or cakey. It had this addictive light crunch on the outside with juicy, tender chicken inside.
With my recipe, we’re replicating that exact style—the dry-battered mochiko chicken I used to eat while sitting in that tiny, steamy restaurant on the Ave, loading up on every bite like it was my last proper meal of the week. Trust me, it hits different.
Mochiko Chicken
2-3
servings50
minutes10
minutesIngredients
2 lbs 2 Chicken Thighs
Oil for Frying
Salt to Taste
- Marinade:
1/3 Cup 1/3 Mochiko Flour
1 tbsp 1 Cornstarch
1 tbsp 1 Minced Garlic
1/2 tbsp 1/2 Grated Ginger
2 tbsp 2 Soy Sauce
1 tbsp 1 Sugar
1/2 tsp 1/2 MSG
2 2 Eggs
- Dry Batter:
1 cup 1 Mochiko Flour
1 1/2 tbsp 1 1/2 Cornstarch
1/4 tsp 1/4 Salt
Directions
- Prep Work:
- Thinly chop green onions to use as a garnish later
- Process chicken thighs by trimming away excess fat, and then cut into bite-sized pieces
- Wet Batter:
- In a large mixing bowl, combine mochiko flour, cornstarch, garlic, ginger, soy sauce, sugar, MSG, and eggs. Mix well until the marinade turns into a smooth consistency
- Add the chicken thighs and evenly coat them. Cover and let the chicken marinate in the fridge overnight
- Dry Batter:
- In a separate bowl, mix together the dry batter ingredients: mochiko flour, cornstarch, and salt
- Deep Frying the Mochiko Chicken:
- Heat neutral oil in a pot to 350F
- Remove the marinated chicken from the fridge, and then, working in batches, dredge each piece of chicken in the dry batter, pressing lightly to ensure the coating sticks
- Carefully lower the chicken pieces into the hot oil and fry until golden and crispy, about 4–5 minutes per batch
- Use a slotted spoon or a pair of tongs to transfer the fried chicken to a wire rack or a plate lined with paper towels, allowing it to drain any excess oil. Season immediately with a pinch of salt
- Serve:
- Serve with white rice or spam fried rice, and pair with your favorite sauces. Enjoy!
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