Name: Crispy Hawaiian Mochiko Chicken with Mango Aioli
Prep time: 20 min
Cook time: 4 h 40 min
Total time: 5 h
Cuisine: Hawaiian
Ingredients: ¼ cup (50 g) granulated sugar; ¼ cup (60 ml) low sodium soy sauce or gluten free tamari; 2 cloves garlic minced; 1 tbsp (6 g) fresh ginger peeled and grated; 2 large eggs; ½ cup (80 g) mochiko flour (sweet rice flour); ½ cup (60 g) cornstarch; 1½ lbs (680 g) boneless skinless chicken thighs cut into 2-inch (5.08 cm) pieces; ½ cup (120g) mayonnaise; 1 fresh mango peeled and chopped; 1 clove garlic; 1 tbsp (15 ml) fresh lime juice; 1 tbsp (15 ml) sriracha; 1 tbsp (12 g) granulated sugar; 4 cups (960 ml) canola oil for frying; green onions sliced for garnish; furikake for garnish

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Crispy Hawaiian Mochiko Chicken with Mango Aioli is an irresistible dish that beautifully brings together sweet and savory flavors in each crunchy bite. The chicken, coated in a light, crispy batter, is fragrant from garlic and ginger, then fried to a golden perfection. Each piece is a delightful explosion of texture; it’s crispy on the outside and tender inside, complemented by a luscious mango aioli that adds a creamy, fruity zing. Whether you’re cooking for family or entertaining friends, this dish is sure to impress and satisfy.

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I first stumbled upon this delicious recipe during a trip to Hawaii, where I fell in love with the concept of mochiko chicken. The blend of Hawaiian and Japanese influences creates a dish that’s not only quick and easy to make but also wonderfully satisfying. Imagine serving this at your next gathering – the crunchy goodness paired with the tropical mango aioli will have everyone coming back for seconds. I can’t wait for you to try making this fun and flavorful treat!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Hawaiian Mochiko Chicken with Mango Aioli
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Hawaiian Mochiko Chicken with Mango Aioli

Why You’ll Love This Recipe

Simple & Quick: Whip this up in about 20 minutes of prep time, with a few hours of marinating ensuring flavor throughout.
Irresistible Flavor: Each bite delivers a harmony of sweet, salty, and spicy notes that dances on your palate.
Eye-Catching Appeal: The vibrant colors from the mango aioli and green onions make this dish visually stunning.
Flexible Serving: Perfect for a family dinner, a potluck, or a casual gathering – this dish shines in any setting.
Diet-Friendly Options: Easily adaptable to gluten-free diets by using gluten-free tamari instead of soy sauce.

Ingredients You’ll Need

¼ cup (50 g) granulated sugar: Adds a touch of sweetness to balance the salty soy sauce. You can substitute with coconut sugar for a hint of caramel flavor.
¼ cup (60 ml) low sodium soy sauce or gluten-free tamari: This gives the chicken its savory punch. Opt for tamari if you’re looking for a gluten-free option.
2 cloves garlic, minced: Fresh garlic infuses the marinade with aromatic goodness.
1 tbsp (6 g) fresh ginger, peeled and grated: This ingredient adds warmth and brightness to the dish.
2 large eggs: These act as a binder, helping the batter to stick to the chicken. Room temperature eggs work best.
½ cup (80 g) mochiko flour (sweet rice flour): Essential for that crispy texture; it gives the chicken its signature chewiness. Regular rice flour won’t quite match the same characteristic.
½ cup (60 g) cornstarch: Helps to enhance the crunch of the fried chicken. You can use potato starch as an alternative.
1½ lbs (680 g) boneless skinless chicken thighs, cut into 2-inch (5.08 cm) pieces: Thighs stay juicier than chicken breasts and add great flavor.
½ cup (120 g) mayonnaise: This creates the creamy base for your mango aioli. Vegan mayo can be substituted if desired.
1 fresh mango, peeled and chopped: Adds a fresh fruitiness to the aioli. If mango isn’t in season, try using fresh peaches or nectarines.
1 clove garlic: A hint of garlic enhances the aioli’s flavor and ties it back to the chicken.
1 tbsp (15 ml) fresh lime juice: Brightens the aioli, balancing richness with acidity. Lemon juice could be used as an alternative.
1 tbsp (15 ml) sriracha: Brings a little heat; you can adjust the amount based on your preference.
1 tbsp (12 g) granulated sugar: A touch of sweetness for the aioli to enhance the mango flavor.
4 cups (960 ml) canola oil for frying: Canola oil is perfect for frying due to its high smoke point. Vegetable oil works as a substitute.
Green onions, sliced for garnish: These add a fresh crunch and a pop of color to your dish.
Furikake for garnish: This beloved Japanese seasoning adds a burst of umami flavor and a beautiful touch when sprinkled over the top.

How to Make Crispy Hawaiian Mochiko Chicken with Mango Aioli

Prepare the Marinade: In a large mixing bowl, whisk together ¼ cup granulated sugar, ¼ cup low sodium soy sauce, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 large eggs until fully combined. Add ½ cup mochiko flour and ½ cup cornstarch, whisking until you have a thick, smooth batter with no dry pockets.
Marinate the Chicken: Toss the 1½ lbs boneless skinless chicken thighs in the batter, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the batter to adhere.
Make the Mango Aioli: While the chicken marinates, prepare the aioli. In a blender or food processor, combine ½ cup mayonnaise, 1 chopped mango, 1 clove garlic, 1 tablespoon fresh lime juice, 1 tablespoon sriracha, and 1 tablespoon granulated sugar. Blend until completely smooth, then transfer to an airtight container and refrigerate until ready to use.
Heat the Oil: Pour 4 cups canola oil into a heavy-bottomed pot or deep fryer and heat to 350°F (177°C). Use a thermometer to maintain this temperature; it’s key for achieving that perfect crispy texture.
Fry the Chicken: Carefully lower 5 to 6 pieces of battered chicken into the hot oil, allowing excess batter to drip off before frying. Be sure not to overcrowd the pot. Fry for 4 to 5 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Drain the Chicken: Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to let excess oil drain off. Allow the oil to return to 350°F (177°C) before frying additional batches.
Serve: Arrange the crispy chicken on a serving platter. Drizzle generously with mango aioli, then finish with sliced green onions and a sprinkle of furikake. Serve immediately while it’s hot and fresh!

Storing & Reheating

To store leftover crispy Hawaiian mochiko chicken, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through, and remember that the texture may not be as crispy as when freshly made. For a little extra crunch, consider briefly pan-frying after reheating.

Chef’s Helpful Tips

Avoid overcrowding the frying pot; it causes the temperature to drop and results in greasy chicken.
Make sure your chicken pieces are similar in size so they cook evenly.
For an extra crunch, double coat the chicken – dip in the batter, let it set, and then dip again before frying.
Keep an eye on the frying oil temperature. If it drops below 350°F (177°C), the batter will absorb too much oil.
You can make the mango aioli ahead of time – it actually gets better as the flavors develop!
Experiment with different hot sauces in the aioli to suit your spice preference.

Crispy Hawaiian Mochiko Chicken is not just a delicious meal; it’s also a canvas for creativity in the kitchen. Feel free to tweak the aioli to your liking or serve the chicken in various ways, like in tacos or on a bed of rice. This dish embodies the spirit of fun, flavor, and family gatherings. Enjoy making it and let the delightful flavors take you away to a tropical paradise!

Recipe FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts can be used in place of thighs if you prefer. Just keep in mind that they may be slightly drier, so be cautious not to overcook them. The key is to maintain that juicy interior while achieving the crispy exterior.

Can I make this recipe in advance?

You can certainly prepare the batter and marinate the chicken a day in advance. Just be sure to store it in the refrigerator. However, frying the chicken just before serving allows for maximum crispiness, so I recommend frying it closer to mealtime for the best texture.

What can I substitute for mango in the aioli?

If mango isn’t available, consider using ripe peaches or even avocado for a creamy alternative. Each replacement will give a different flavor profile but will still work well in the aioli.

How do I know when the chicken is done cooking?

The best guarantee is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Additionally, look for a golden-brown color on the outside – that’s typically a good indicator of doneness!

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