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Mochiko Chicken

Rated as 5 out of 5 Stars

"This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers."
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4 h 22 m servings 316 cals
Original recipe yields 10 servings


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  • Prep

  • Cook

  • Ready In

  1. Mix sugar, mochiko, cornstarch, and salt together in a bowl.
  2. Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
  3. Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
  4. Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.


  • Cook's Note:
  • I always marinate overnight. It is so much better.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 316 calories; 15.7 g fat; 14.1 g carbohydrates; 28.2 g protein; 130 mg cholesterol; 669 mg sodium. Full nutrition

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This was great! I used boneless chicken breasts, which I sliced in half lengthwise so they were thinner w/o pounding. I didn't add the green onion nor the sesame seeds, and it was perfect. Mochi...