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Hawaiian Poultry Recipes - Hawaiian Mochi Fried Chicken


The author writes: "This Island version of fried chicken is named for the rice flour with which it is made. It is also enhanced by the sugar, soy and green onions which go into the egg batter."

Yields about 40 pieces


  • 2 pounds boned chicken
  • 1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 stalk of green onions, chopped fine
  • 4 cloves garlic, minced


Bone the chicken and cut into plump finger-size nuggets and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.

Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.

Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.

Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

This recipe is reprinted with permission from Remembering Diamond Head, Remembering Hawai'i: A Cookbook Memoir of Hawai'i and Its Foods, by Shirley Tong Parola and Lisa Parola Gaynier. (Diamond Head Press; 1999; $19.95/trade paperback)

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