Mochiko Chicken Recipe - Japanese Fried Chicken (2024)

FAQs

Is mochiko chicken gluten free? ›

A Hawaiian Style Fried Chicken this mix is gluten free and delicious! Easy to prepare with few ingredients to add.

Mochi is traditionally made with glutinous rice flour, which is also known as sweet rice flour or mochiko. This type of flour has a higher starch content than regular rice flour, which gives mochi its characteristic chewy texture.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Shiratamako and mochiko are glutinous rice flours, and you'll find them used interchangeably in recipes. However, there is a noticeable difference in flavor and texture.

Mochiko is a white flour made of glutinous/sweet rice to make chewy, sticky mochi desserts. It's also a gluten-free thickener. Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice.

Mochiko is a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice. To make mochiko, producers wash the grains in water to slough away the outer husk, then dehydrate the kernels and mill them into a fine powder.

Our Sweet White Rice Flour is 100% stone ground from high-starch, short-grain glutinous rice. It has a fine texture and neutral flavor, making it ideal for gluten free baked goods and to thicken sauces. It's also used to create rice noodles and mochi.

Mochiko is less refined and has a doughier texture.

Once opened, sweet rice flour is best used within six months to maintain quality, but it can still be used up to one year if stored properly. This flour can also be stored in the freezer indefinitely, but for best quality, use within two years of freezing.

Because rice flour doesn't absorb as much oil as all-purpose during the frying process (if you're frying at the right temperature, of course!), it results in a less greasy final texture.

What kind of flour is best for crispy fried chicken? ›

All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust. This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.

My first choice here for a really crispy batter will be a combination of rice flour and cornstarch. Not so keen about using rice flour alone for deep-frying. The combination of Cornstarch and rice flour gives you that thin, light, and really crispy coating on the food.

Joshinko is made from milled short grain rice has been washed, dried, and ground down into flour while mochiko and shiratamako are both made from glutinous rice (mochigome).” If I were you, I would check at a Japanese grocery store or Asian Grocery store that sells primarily Japanese food products.

Tapioca flour is ideal if you're looking for a sweet rice flour substitute for baked goods. It can help create foods that require a chewy consistency, like cookies and brownies. Tapioca flour works in a 1:1 ratio as a substitute. You can also use it to make mochi at home.

Sweet white rice flour, also known as glutinous rice flour, sticky rice flour, or mochiko flour, is a type of flour made from ground glutinous rice. Despite its name, glutinous rice does not contain gluten and is safe for people with Celiac disease, gluten intolerance, and those on a gluten-free diet.

Mochiko Glutinous Rice Flour, also known as sweet rice flour, is a type of flour made from glutinous rice. Despite its name, glutinous rice flour does not contain gluten, making it safe for those with gluten sensitivities or celiac disease.

Glutinous rice, also known as sticky rice or sweet rice, is gluten-free despite its name. In fact, all varieties of rice are gluten-free. The term “glutinous,” in this case, means “sticky.” The proportion of starches in rice varies by rice type.

Mochi traditionally does not contain any gluten-containing ingredients like wheat, barley, or rye. However, some commercially produced mochi variations may include additional ingredients or flavorings that could potentially contain gluten.

Mochiko isn't sweet, nor does it contain a speck of gluten. It's entirely unlike traditional rice flour because it's made from sticky rice — the sort you have with slices of mango after a Thai meal.