Mochiko Chicken is a flavorful and crispy fried chicken dish made with sweet rice flour and a spicy gochujang aioli. This recipe features marinated chicken thighs coated in a mixture of mochiko, cornstarch, and seasonings for a perfect crunch. It's ideal for game days or any gathering.
1: Marinate the Chicken: Whisk mochiko, ¼ cup cornstarch, 1½ tsp kosher salt, and sugar. Mix eggs, shoyu, ginger, sake, kochujang, and sesame oil. Combine wet and dry ingredients, add chicken, coat well, marinate 4 hours or overnight.
2: Prepare for Frying: Set a wire rack over a baking sheet or line with paper towels. Heat neutral oil in a large pot to 350°F (175°C).
3: Dredge and Fry: Mix remaining cornstarch, flour, garlic powder, and 1 tsp salt. Dredge chicken, fry until golden (5-6 mins), drain.
4: Gochujang Aioli: Whisk kochujang, garlic, and mayonnaise until smooth.
5: To Serve: Arrange chicken, serve with Gochujang Aioli.
