Editorial sample recipeHawaiianbeginnerDairy-FreeHalal

Hawaiian Mochiko Fried Chicken Skillet

Name: Hawaiian Mochiko Fried Chicken Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces; 0.5 cup mochiko sweet rice flour; 0.25 cup cornstarch; 3 tbsp low-sodium halal soy sauce; 2 tbsp brown sugar; 1 tbsp minced fresh ginger; 2 tsp minced garlic; 3 tbsp vegetable oil, for frying; 0.25 cup sliced scallions

Crispy pan-fried chicken thighs coated in sweet rice flour and soy marinade, delivering a signature Hawaiian island crunch.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Mochiko Pan-Frying

Dredging marinated protein in sweet glutinous rice flour to produce a chewy, delicate crust when pan-fried in hot oil.

Instructions

Step 1: Whisk low-sodium halal soy sauce, brown sugar, minced ginger, and minced garlic together in a bowl until sugar dissolves.
Step 2: Add chicken pieces to the soy mixture, toss to coat evenly, and let marinate at room temperature for 10 minutes.

Step 3: In a shallow dish, combine mochiko sweet rice flour and cornstarch until thoroughly mixed.

Step 4: Remove chicken from marinade and dredge each piece in the flour mixture, pressing to adhere.

Step 5: Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.

Step 6: Pan-fry chicken pieces in a single layer for 4 to 5 minutes per side until deep golden brown and cooked to 165 degrees Fahrenheit.

Step 7: Transfer chicken to a wire rack or paper towel-lined plate, garnish with sliced scallions, and serve immediately.

Cooking tips

Mochiko sweet rice flour creates a unique chewiness beneath the crisp exterior that regular flour cannot match.
Do not overcrowd the skillet while frying so the crust stays light and crispy.
Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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