Mochiko chicken is a fried chicken dish unique to Hawaii. Although marinades for this ubiquitous dish vary, most incorporate a blend of Mochiko (sweet rice flour), soy sauce, sugar, & fresh garlic and ginger. This is a baked version of my mother’s recipe. I roll marinated chicken pieces in rice krispies and bake them until golden brown. Baking the chicken is healthier, obliterates the need to fry in batches, and makes for an easy clean up. My version of Hawaii’s infamous chicken dish is everything it should be — savory, slightly sweet, and crunchy! This is perfect for picnics, potlucks, and is DELICIOUS hot or cold.
The how to…
2 lbs chicken tenderloins
3 1/2 cups rice krispies, for coating
non-stick cooking spray
4 Tbsp mochiko
4 Tbsp cornstarch
4 Tbsp granulated sugar
1/4 tsp salt
5 Tbsp low sodium soy sauce
1 egg, beaten
3 large garlic cloves, grated
1 tsp grated fresh ginger
1/3 cup thinly sliced green onions
1/2 Tbsp sesame seeds
- Marinate chicken. In a small bowl, whisk marinade ingredients until smooth. Transfer mixture into a large ziplock bag and add chicken tenderloins. Seal the bag and gently massage the chicken to assure that all pieces are coated with marinade. Let marinate in refrigerator for 1-2 hours (do not marinate overnight).
- Coat and bake. Preheat oven to 400 degrees. Lightly spray 2 sheet pans with non-stick cooking spray and set aside. Put the rice krispies in a shallow platter. Working with one piece at a time, lift the chicken out of the marinade, dredge in rice krispies, and place on the baking sheet. Bake uncovered until chicken is cooked through, about 25 minutes.
*If chicken browns too quickly, tent with foil.
*If using chicken breasts, place breast in ziplock bag & seal. Use a flat mallet to pound the chicken breast. Remove from bag and cut into bite size pieces.