Mochiko Chicken

Mochiko Chicken

July 6: National Fried Chicken Day

Make mochiko chicken as an Asian alternative for National Fried Chicken Day. Mochiko chicken, a Japanese-style fried chicken, is popular at potlucks and in bento (lunch box) in Hawaii. Mochiko, a sweet rice flour, is blended in the batter with other ingredients to give the chicken coating a unique and savory flavor. Below is an old family recipe for mochiko chicken. Now that Islander and her brother live on the mainland, we still cook this for potlucks on occasion and pack the rest for lunch—if there are any leftovers!



  • 1 ½ – 2 pounds of chicken wings
  • 3 tablespoons mochiko (sweet rice flour)
  • 2 ½ tablespoons cornstarch
  • 1 ½ tablespoons flour
  • 2 tablespoons sugar (we used C&H brand, granulated white)
  • 2 ½ tablespoons soy sauce (we used Aloha Shoyu brand)
  • 1 egg
  • 2 tablespoons sesame oil
  • ½ tablespoon oyster sauce
  • ½ teaspoon salt
  • 2 stalks green onion, chopped
  • toasted sesame seeds to garnish (optional)


Boil the chicken wings in a pot of water for about 15-20 minutes. Drain the water and cool the chicken wings. Make the coating by combining the mochiko, cornstarch, flour, sugar, soy sauce, egg, sesame oil, oyster sauce, salt and green onions and in a bowl. Whisk until smooth.

Mochiko Chicken

Coat the chicken wings in the batter. Cover the bowl and refrigerate for two or more hours, turning the chicken wings occasionally so they are well marinated. Deep fry the chicken wings in hot oil. Drain on a wire rack over paper towels. Sprinkle with toasted sesame seeds and chopped green onions before serving.

Mochiko Chicken


  • Mochiko flour can be found at Asian grocery stores. Make sure that it is the sweet rice flour and not the plain one.
  • Try other favorite chicken pieces instead of wings for this recipe. They can be boneless and skinless.
  • Search our blog for more recipe posts using mochiko as an ingredient.