Air Fryer Mochiko Chicken
Make easy Hawaii style mochiko chicken without the deep frying with this air fryer adapted recipe! Bonus: it's also naturally gluten free.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 egg
- 1/4 cup green onion (chopped)
- 2 tbsp cornstarch
- 3/4 cup mochiko
- 1/4 cup cornstarch
- 1 tsp kosher salt
- canola or vegetable oil spray
Instructions
- 1
Cut chicken thighs roughly into 1.5-2 inch cubes
- 2
Whisk all marinade ingredients together
- 3
Pour marinade over chicken, coating all sides well, and marinate for at least 2 hours. Marinating overnight is HIGHLY recommended.
- 4
When ready to air fry, whisk mochiko, salt, and cornstarch together.
- 5
Shake off excess marinade from chicken and lightly coat in the breading mixture. The breading may become wet and sticky; that's okay.
- 6
Preheat air fryer to 390 degrees F.
- 7
Place breaded chicken into basket. (You may need to air fry in two batches, depending on how large your air fryer is).
- 8
Spray with canola oil, particularly targeting any areas of breading that are still dry.
- 9
Air fry at 390 degrees F for 10-12 minutes (depending on how thick your chicken pieces are), shaking and spraying again with oil halfway through.
- 10
Mochiko chicken can be served hot or at room temperature as part of a musubi. Leftovers will keep in the fridge.