On bustling Kapahulu Avenue in Honolulu, just outside of Waikiki, food lovers flock to a local mecca. Although the street has changed since its 1990’s culinary heyday, it still offers plenty of tasty options. The mom and pop spots of yesteryear deserve their own spotlight, but that’s a story for another day. Today, I’m sharing one of my favorite local plate lunch dishes, – mochiko chicken – which I first tasted at one of Kapahulu Avenue’s gems, JJ’s Diner.

JJ’s Diner was in a small shopping plaza which also housed Love’s Bakery and Diamond Head Video. They had the best mochiko chicken I’ve ever tasted. The crust was crispy and chewy at the same time, and slightly sweet. It was love at first bite. JJ’s Diner may have closed in 2006, but their mochiko chicken stuck with me. Now, I’m excited to share this simple recipe so you can make this local favorite at home.

What is mochiko chicken?

Mochiko chicken is a popular Hawaiian dish, usually served as part of a plate lunch. This dish uses mochiko (sweet rice) flour to create a crispy, flavorful coating for small bites of chicken. Traditionally, boneless, skinless chicken thighs are used, however I use chicken breasts since I don’t care for dark meat. Either way is fine – make it your own. However, if you want to keep it as close to the Hawaii version as possible, stick with chicken thighs.

The main thing you need to know about this recipe is that you must use mochiko flour. It’s just fried chicken without it. Although you can purchase mochiko flour at most Asian markets, but I usually get mine on Amazon. I prefer the Koda Farms brand, and I usually get a multi-pack to keep some on hand for another favorite, butter mochi. The mochiko flour is what creates its distinctive flavor…slightly sweet, slightly chewy and completely scrumptious.

Mochiko Chicken Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs (cut into bite size pieces)
• 1 cup mochiko flour
• 1/2 cup cornstarch
• 1/2 cup shoyu (soy sauce) I recommend Aloha or Kikkoman brands
• 1/2 cup sugar
• 2 large eggs
• 2 Tbsp sesame oil
• 2 Tbsp green onions, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp baking powder
• Oil for frying (I prefer vegetable or peanut)

Instructions:

Prepare the Marinade:

In a large mixing bowl, combine the mochiko flour, cornstarch, shoyu, sugar, eggs, green onions, garlic, salt, pepper and baking powder. Mix well until smooth.

Marinate the Chicken:

Add the chicken to the marinade, making sure all pieces are coated. Cover the bowl and refrigerate at least 4 hours, but overnight is best.

Heat the Oil:

When you’re ready to cook, heat about 2 inches of oil in a heavy-bottomed pan or pot until it reaches 350°F. Make sure it’s deep enough for when you add the chicken.

Fry the Chicken:

Once the oil is ready, let any excess marinade drip off, and begin frying the chicken in batches. Don’t overcrowd the pan, or your mochiko chicken won’t be crispy. Fry each piece until golden brown and cooked through, about 5 minutes per side.

Drain and Serve:

Use a slotted spoon to remove the chicken from the oil. You can let it drain on a paper towel-lined plate, but I prefer to place on a wire baking rack. This way the bottom of the chicken stays crispy too. To create a traditional Hawaii plate lunch, serve chicken hot with two scoops steamed white rice and a scoop of creamy macaroni salad. Ono!

Creating authentic mochicko chicken at home couldn’t be easier, but there’s nothing like enjoying it in paradise. Although JJ’s Diner is a thing of the past, you can find it at other restaurants, such as Saimin Haven. If you’re dreaming of tasting Hawaii’s best local dishes right where they began, let us help you plan your next getaway. Our all-inclusive Hawaii vacation packages offer the ultimate blend of adventure, relaxation, and local flavors – you’re just one bite away from your island escape. Contact us to get started.