Mochiko chicken is a beloved local Hawaiian dish that varies by family. Chef Robynne Maii's version combines her grandmother's kalbi marinade with gluten-free tempura flour. Core ingredients of the marinade include shoyu, sugar, and garlic, allowing for adaptability in the dish. Chef Maii recalls her grandmother’s habit of marinating mochiko chicken in gallon freezer bags for family gatherings. Choosing chicken thighs over breast is essential, as they fry better and retain juiciness, avoiding dryness often associated with chicken breasts.
This variation from chef Robynne Maii, co-owner of restaurant Fête in Honolulu, Hawai'i, is a mash-up of her maternal grandmother's kalbi marinade and the gluten-free tempura flour they use at the restaurant.
There are some core ingredients that are always included in the marinade: shoyu (soy sauce), sugar, and garlic, but otherwise mochiko chicken is an adaptable crowd-pleaser.
Chef Maii has fond memories of Tupperware containers stuffed with gallon freezer bags full of marinating mochiko chicken for large gatherings.
No matter how tempting, don't use chicken breast in place of the chicken thighs in this recipe. They don't hold up as well to being fried and will be tough and dry instead of juicy.
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