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!
Ingredients
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
Instructions
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.