Air Fryer Mochiko Chicken
Make easy Hawaiian mochiko chicken without the deep frying with this air fryer adapted recipe! Bonus: it's also naturally gluten free.
Equipment
- Air fryer
Ingredients
Chicken & Marinade
- 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
Breading & Air Frying
- 3/4 cup mochiko
- 1/4 cup cornstarch
- 1 tsp kosher salt
- canola or vegetable oil spray
Instructions
- Cut chicken thighs roughly into 1.5-2 inch cubes
- Whisk all marinade ingredients together
- Pour marinade over chicken, coating all sides well, and marinate for at least 2 hours. Marinating overnight is HIGHLY recommended.
- When ready to air fry, whisk mochiko, salt, and cornstarch together.
- Shake off excess marinade from chicken and lightly coat in the breading mixture. The breading may become wet and sticky; that's okay.
- Preheat air fryer to 390 degrees F.
- Place breaded chicken into basket. (You may need to air fry in two batches, depending on how large your air fryer is).
- Spray with canola oil, particularly targeting any areas of breading that are still dry.
- 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.
- Mochiko chicken can be served hot or at room temperature as part of a musubi. Leftovers will keep in the fridge.