Mochiko fried chicken from Cook Real Hawai'i (page 112) by Sheldon Simeon and Garrett Snyder

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kochujang aioli; Su-miso sauce; Furikake; Salt-pickled cabbage (Koko); Fried garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • john_prym0u on April 12, 2026

    This bowl is absolutely delicious! There are a lot of components, but it is definitely worth it. It has quickly become a family favorite.

  • amanda_nhydji on February 26, 2026

    Instant favorite. So worth the effort

  • dmdmdmmm on February 14, 2026

    Every NEEEEDS to make this. All the sauces are a MUST to make. I love it and it’s honestly one of the best chicken dishes I’ve ever had/made

  • aimeekitty on March 26, 2025

    This is SO GOOD. It's a bit of effort but it's WORTH IT.

  • jenburkholder on January 01, 2024

    Oh MAN was this good. There's a family tradition of fried chicken on Christmas Eve, and since one of us had to go gluten-free years ago we no longer can do the easy KFC route. This was an outstanding fried chicken, well worth the (small) effort of boning thighs in order to have them skin-on. Used regular rice flour in place of wheat flour. We halved the sugar in the Su-Miso sauce and thought it plenty sweet for our palates. Pure Christmas laziness led us to skip any of the crunchy toppings and we just had it with Korean rice, the sauces, and a veg side. Would absolutely repeat.

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