Mochiko Asian Fried Chicken


Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine.

Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
8 hrs
Total Time:
8 hrs 50 mins
10 servings


  • 4 eggs

  • ¼ cup cornstarch

  • ¼ cup white sugar

  • 5 cloves garlic, minced

  • ½ cup sweet rice flour (mochiko)

  • 4 teaspoons salt

  • 4 green onions, chopped

  • ¼ cup oyster sauce

  • 5 pounds boneless chicken thighs, cut in half

  • 2 cups vegetable oil, for deep frying


  1. Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.

  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  3. Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

877 Calories
69g Fat
20g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 877
% Daily Value *
Total Fat 69g 88%
Saturated Fat 14g 69%
Cholesterol 222mg 74%
Sodium 1137mg 49%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 44g
Vitamin C 2mg 8%
Calcium 42mg 3%
Iron 3mg 16%
Potassium 413mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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