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Mochiko fried chicken with Gochujang aioli

Mochiko Fried Chicken w/ Gochujang Aioli

Mochiko fried chicken is made with Japanese rice flour that makes the crispiest fried chicken ever. Get Chef Sheldon Simeon's recipe from Cook Real Hawai'i!
5 from 3 votes
Prep Time 4 hrs 20 mins
Cook Time 20 mins
Total Time 4 hrs 40 mins
Course Main Course
Cuisine Asian Fusion, Hawaiian
Servings 8
Calories 861 kcal


Ingredients for Mochiko Fried Chicken

  • 8 pieces Chicken thighs boneless, skin on
  • 3/4 cup Mochiko Rice Flour
  • 1/4 cup Cornstarch
  • 2 tbsp Sugar
  • 2 Eggs
  • 2 tbsp Soy Sauce
  • 2 tbsp Ginger minced
  • 2 tbsp Sake
  • 2 tbsp Gochujang
  • 2 tbsp Water
  • 2 cups AP Flour
  • 2 cups Cornstarch
  • 2 tbsp garlic salt
  • Canola Oil for deep frying

Ingredients for Gochujang Aioli

  • 1 tbsp Gochujang
  • 2 cups Mayonnaise
  • 1 tbsp Sugar


Directions for the Fried Chicken

  • In a medium bowl, mix the mochiko flour, cornstarch, sugar, and salt until well combined.
  • In a smaller bowl, whist together the eggs, soy sauce, ginger, sake, gochujang and water.
  • Slowly whisk the wet ingredients into the dry ingredients.
  • Add the chicken to the paste-like mixture.
  • Marinate at least 4 hours; preferably overnight.
  • To cook the chicken, sift together AP flour, cornstarch and garlic salt in a medium bowl.
  • Take the chicken thighs from the marinade (leaving the paste on the chicken) and dredge in dry mixture. Shake off any excess flour and deep-fry until golden brown (cooked to 165F).

Directions for the Gochujang Aioli

  • Combine all ingredients in a small bowl and mix until well incorporated.


Calories: 861kcalCarbohydrates: 76gProtein: 7gFat: 58gSaturated Fat: 8gPolyunsaturated Fat: 29gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 65mgSodium: 2373mgPotassium: 115mgFiber: 2gSugar: 6gVitamin A: 109IUVitamin C: 1mgCalcium: 21mgIron: 2mg
Keyword aioli, buffalo chicken, crispy, Gochujang, Mochiko, rice flour, spicy
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