Mochiko chicken katsu is a personal favorite that often appears on my most popular menu – Summer in Hawaii: chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour,an egg wash, and panko and fried to a crisp. Served with a side of steamed jasmine rice.
During my childhood summers living in Hawaii, I was introduced to two fried chicken dishes: Chicken Katsu and Mochiko Chicken. Chicken Katsu is a Japanese dish prepared by coating chicken cutlets and coating them in egg and panko bread crumbs then deep-frying. Mochiko chicken is a dish commonly prepared at my family parties. The dish is prepared by marinating the chicken overnight in sweet rice flour, eggs, and other ingredients and spices.
For one of my previous dinners I decided to come up with a hybrid version of both of the dishes by combining the flavors/marinade of the Mochicko chicken and combining it with the preparation for Chicken Katsu. I hope you enjoy this recipe.
Mochiko Chicken Katsu Recipe
3-4 lbs boneless chicken thighs
½ cup sliced green onions
1 tsp black pepper
5 minced garlic cloves
1 tbsp grated ginger
¼ cup brown sugar
1 tsp crushed red pepper
¼ cup corn starch
¼ cup Mochiko rice flour
¼ cup corn starch
2 tablespoons sesame seeds
⅛ cup soy sauce
4 cups of panko bread crumbs
2 cups of oil for frying
1. In a bowl, mix together dry ingredients ( mochiko rice flour, cornstarch, brown sugar, crushed red pepper, and salt).
2. In a separate bowl, mix together wet ingredients ( eggs, soy sauce, garlic, and ginger).
3 Whisk wet ingredients into bowl with dry ingredients.
4. Once the ingredients are mixed well add green onions and sesame seeds into the bowl.
5. Add chicken to the bowl then cover and allow to marinate in refrigerator for at least 8 hours.
6. Preheat oil to 350 degrees.
6. Put the bread crumbs in a separate large bowl.
7. Coat each piece of chicken evenly with the panko bread crumbs.
8. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until internal temperature of chicken is 165 degrees Fahrenheit.