Description
A homemade version of the classic Hawaiian comfort food featuring tender chicken thighs coated in a sweet and savory mochiko flour marinade, pan-fried to a golden crisp, and tossed in a glossy, reduced glaze.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup mochiko flour (sweet rice flour)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for glaze)
- 1 tablespoon soy sauce (for glaze)
- Green onions, chopped (for garnish)
- Salt and pepper (for seasoning)
Instructions
- Pat chicken thighs dry with paper towels and cut into bite-sized pieces or leave whole. Season lightly with salt and pepper.
- In a bowl, whisk together 1 cup mochiko flour, 1/2 cup brown sugar, 1/4 cup soy sauce, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 tablespoon apple cider vinegar to form a thick paste.
- Toss the chicken in the mixture until fully coated. Marinate for at least 30 minutes (up to 2 hours in the fridge).
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Fry chicken pieces in a single layer for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside on paper towels.
- Reduce heat to medium. Add remaining marinade, 1/4 cup water, and 1 tablespoon soy sauce to the skillet. Simmer for 3-5 minutes until the sauce thickens and becomes glossy.
- Return the fried chicken to the skillet and toss gently to coat in the warm glaze.
- Remove from heat immediately, garnish with chopped green onions, and serve hot.
Notes
Ensure chicken is patted dry before frying to maximize crispiness. Do not overcrowd the pan; cook in batches if necessary. Control sugar heat to prevent burning. For a healthier option, chicken can be air-fried at 375°F for 12-15 minutes. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet to restore crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 32
- Sodium: 850
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 1
- Protein: 35
Keywords: Hawaiian chicken, Mochiko chicken, sweet glazed chicken, crispy chicken, Asian-inspired dinner, comfort food, easy weeknight meal