Mochiko Chicken

Baked or Fried Mochiko Chicken

You can bake or fry this mochiko chicken recipe. If baked, you’ll still have a light and tasty crispy chicken. Enjoy!

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Baked Mochiko Chicken Wings/Drumettes
Cuisine: Japanese Local Style
  • 2 to 3 pounds chicken wings, patted dry
  • Mochiko marinade:
  • ¼ cup mochiko (rice flour)
  • ¼ cup cornstarch
  • ¼ cup sugar
  • ⅓ cup shoyu
  • 2 eggs, lightly beaten
  • ¼ cup green onions, thinly sliced
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • Oil, if frying
  • Garnish: green onions or Chinese parsley
  1. Pat chicken wings dry.
  2. Marinade: Combine all ingredients and mix well. Batter should on the thicker side. Add chicken wings and be sure wings are coated. Mix several times throughout. Marinade for at least 4 hours, or overnight.
  3. Baking: Preheat oven 425 degrees. Line baking dish with foil for easy clean up. Place chicken wings onto baking dish. Discard marinade and remove any green onions from chicken or they will burn while cooking. Bake chicken for about 25-30 minutes, or until golden brown and cooked through.
  4. Frying: In a large skillet, heat about one inch of cooking oil. Add chicken to heated oil and fry until evenly browned and cooked through. Turning occasionally. Cook 12-15 minutes.
  5. Garnish: Green onions or Chinese parsley.



A sweet crunchy crispy Mochiko Chicken recipe using boneless thighs.

Fried Mochiko Chicken Thighs
Cuisine: Japanese Local Style Recipe
  • Mochiko marinade:
  • 2 eggs, slightly beaten
  • 4 tablespoons mochiko flour
  • 4 tablespoons cornstarch
  • ½ teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • ¼ cup green onions, thinly sliced
  • 2 pounds boneless chicken thighs, cut into strips
  1. Combine and whisk mochiko marinade ingredients.
  2. Place uncooked chicken thighs into marinade and refrigerate overnight or at least 5 hours.
  3. Fry in 1-inch of oil until cooked through. Drain on paper towel.

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