Mochiko Chicken
Delicately crispy, packed with umami and a touch of sweetness, Mochiko Chicken is what I think of as the fried chicken of Hawaiʻi. I recently had the distinct honor of being featured alongside my beautiful mom and so many local businesses here on Maui in Toyota Hawaiʻi Stories: HOLOHOLO. My chapter, 12, showcased Maui’s gorgeous landscape as well as the flavors that keep me connected to my home and my family. In this chapter, my mom and I spent some time in the kitchen cooking up her (famous!) Mochiko Chicken. The recipe can be found in my cookbook, Aloha Kitchen.
Oftentimes I find myself thinking about how to improve upon things, whether it’s a recipe or a gardening technique. However, my mom’s mochiko chicken recipe is one of those things that’s perfect just the way it is. I think the simplicity of the dish and the intentional lack of fussiness is why it works. And yes, mom just knows best.
Aloha Kitchen: A Love Letter to Hawai‘i
People often ask me why I wrote my cookbook, Aloha Kitchen. It's more than just a book filled with recipes; it's a love letter to Hawai‘i, the place I call home. Each page is filled with stories about this beautiful place and its traditions and flavors that have been passed down through generations. I wanted to preserve these cherished traditions and celebrate the unique culinary heritage that has emerged from the diverse cultures here in Hawai‘i.
I also wanted to connect with readers on a profound level by crafting a collection of recipes that resonates with people from all walks of life. I aimed to create a shared experience that instills a sense of belonging and familiarity within each reader. But my ambitions extended beyond simply sharing recipes; I wanted to empower others to embrace the culinary marvels of Hawai‘i by demystifying the cooking process. Aloha Kitchen strives to share the origins of beloved recipes, explore the cultural significance behind them, and provide the tools to recreate these dishes with confidence.
To make this cookbook truly personal, I fussed over every detail, right down to the selection of the paper. I wanted readers to feel a tangible connection to the recipes, which is why I chose a paper that welcomes notes and annotations. This deliberate choice allows each individual to engrave their own story within the pages, adding their tastes and style to this collection of recipes.
I want to thank Toyota Hawaiʻi and the incredible teams at Servco and Shibby Stylee for spending some time on Maui with us and sharing our stories. A little bts info, the 6 minute chapter actually took about three full days to shoot and we filmed from sun up ‘til sun down. I am not someone who revels in being in front of the camera, I much prefer the view behind the lens, but I am forever grateful to all the teams for making the experience so much fun. It may sound a little cliche but by the end of shooting, every single person on the team felt like family. They brought so much levity and joy to each moment and really took the time to engage with and support local Maui businesses. I’m still reveling in all the little moments!
In case you’re unfamiliar with car culture here in the islands, Toyota (Tacoma specifically) is pretty much synonymous with Hawaiʻi. You could call the Tacoma the unofficial truck here. It means everything for a company like that to invest in sharing stories like mine. It’s a real testament to their commitment to the people of Hawaiʻi. I’m forever humbled and grateful to have partnered with them and I am so grateful to them for preserving a bit of my family’s history along the way.
All photos featured in this blog post were shot by Asia Brynne.
And a huge shout out to some of my favorite spots here on Maui: Maui Cones, Kaohu Store, Pukalani Superette, Waikapu on 30, and Tin Roof.
We even made the news! Check out my segment on HI Now Daily with the inimitable Rachel Pacarro!
MOCHIKO CHICKEN
Serves 6 to 8
INGREDIENTS
2 pounds boneless, skinless chicken thighs
1⁄4 cup mochiko flour
1⁄4 cup cornstarch
1⁄4 cup sugar
1⁄4 cup soy sauce (shoyu)
1⁄2 teaspoon kosher salt
2 large eggs, beaten
1⁄4 cup chopped green onions, both white and green parts (about 4 green onions), plus more for garnish
Neutral oil, for frying
2 garlic cloves, peeled and extra finely grated
3 to 4 sheets nori, cut into 1-inch wide strips (optional)
3 cups steamed rice, for serving
FIX
Cut the chicken thighs into 2-inch-long strips and place them in a bowl. In a small bowl, combine the mochiko, cornstarch, sugar, soy sauce, salt, eggs, green onions, and garlic, and whisk until fully combined. Pour the batter mixture over the chicken and mix to coat evenly. Marinate in the refrigerator for at least 5 hours, preferably overnight.
Line a baking sheet with paper towels or newspaper and place a wire rack on top. Fill a Dutch oven or high-sided pot with oil to a depth of 2 inches and heat over medium-low heat to 330° to 340°F. Remove the chicken from the bowl and wrap each piece with a strip of nori (if using).
Without crowding the pot, add as many pieces of chicken as you can to the hot oil; the temperature will drop to between 315° and 325°F when you add the chicken. Fry the chicken for 6 to 7 minutes, turning with a skimmer or long chopsticks to brown evenly. The chicken will be golden brown when it’s done and the internal temperature should be 165°F. Remove with a skimmer or long chopsticks and let cool on the wire rack for 8 to 10 minutes. Continue this process until all the chicken has been cooked. When ready to serve, garnish with freshly chopped green onions and serve with rice.
Reprinted with permission from Aloha Kitchen: Recipes from Hawai’i by Alana Kysar, copyright © 2019. Photographs by Alana Kysar and Brooklyn Dombroski. Published by Ten Speed Press, a division of Penguin Random House, Inc.