Fried Chicken is a favorite dish in most familys.  Its tender and juicy on the inside and has that perfect satisfying crunch on the outside.  What’s not to love?

Most folks picture KFC like chicken or Southern Fried Chicken (that’s delicious by the way) when they think of fried chicken.  Of course Southern Fried Chicken served with homemade mashed potatoes, thick gravy, and melt in your mouth biscuits are delicious, but there are other equally delicious versions of fried chicken.

One of my favorites is Mochiko Chicken or Japanese Fried Chicken.  It’s battered with Sweet Rice Flour giving it a bit of sweetness along with a nice crunch on the outside and tender and juicy on the inside.  Served with steamed white rice and Stir Fried Baby Bok Choy it makes a nice healthy meal.

This dish is marinated in the refrigerator overnight, that’s what makes it so tasty and gives it a nice crunch.

Mochiko Chicken


4 Lbs. Boneless Skinless Chicken thighs cut into thirds

2/3 Cup Cornstarch

1/3 Cup Mochiko Flour

1/3 Cup Soy Sauce

2 Tbs. Oyster Sauce

1 Tsp. Sesame Oil

1 Tbs. Garlic Minced

1/4 Cup Chopped Green Onions

2 Eggs

Oil for frying

Sesame Seeds and chopped Green Onion for garnish


Combine all ingredients expect garnish and oil for frying into a large ziplock bag.  Batter will be thick, it will thin overnight.

Shake bag to coat all chicken pieces.

Refrigerate overnight.

When you are ready to fry you will find that the marinade has thinned and possibly separated.  Shake to recombine marinade and coat chicken.

Heat oil and fry each piece until chicken is cooked and batter is golden brown and crisp.

Drain on paper towel.

Transfer to serving dish and sprinkle with sesame seeds and green onion.

Serve with hot rice and vegetables of your choice.

Mochiko Chicken - Japanese Fried Chicken
Print Recipe
Mochiko Chicken - Japanese Fried Chicken
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe