Mochiko Chicken Kalbi Marinade (Printable Version)

Hawaiian chicken bites coated with mochiko flour and kalbi flavors. Crispy texture, tender inside, naturally gluten free.

# What You'll Need:

→ Marinade

01 - 1/2 cup gluten-free tamari or soy sauce
02 - 1/4 cup packed brown sugar
03 - 3 cloves garlic, finely minced
04 - 1 teaspoon freshly grated ginger
05 - 2 tablespoons toasted sesame oil
06 - 2 green onions, finely chopped
07 - 1/4 teaspoon freshly ground black pepper

→ Chicken and Coating

08 - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
09 - 1 cup mochiko (sweet rice) flour
10 - Vegetable oil, for deep frying

# Directions:

01 - In a large mixing bowl, whisk together gluten-free tamari, brown sugar, minced garlic, grated ginger, sesame oil, green onions, and black pepper until well combined.
02 - Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours or overnight for intensified flavor.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in mochiko flour, shaking off any excess.
05 - Carefully lower coated chicken pieces into the hot oil in small batches. Fry for 4 to 5 minutes, turning as needed, until golden brown and cooked through.
06 - Remove fried chicken with a slotted spoon and place onto paper towels to drain. Serve immediately, garnished with additional green onions or sesame seeds if desired.

# Additional Tips::

01 -
  • Uses mochiko flour for a gluten free crispy coating
  • Serves up deeply marinated flavor in every bite
  • Ideal for make ahead prep with a long marinate window
  • Crowd pleaser with kids and adults alike
02 -
  • Rich in protein and gluten free friendly
  • Great make ahead option thanks to the long marinade time
  • Classic Hawaiian comfort food perfect for gatherings
03 -
  • Use a thermometer to maintain steady frying temperature for the crispiest crust
  • Pat chicken pieces dry before dredging for better flour adhesion
  • If prepping ahead store dredged uncooked chicken flat on a tray and cover before frying for a quick meal

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