Mochiko Chicken with Nori Furiake Crumble

Yield: 4 Servings

Chef: Chef Thomas Sixsmith

Mochiko Chicken with Nori Furiake Crumble


  • 8 chicken thighs, boneless, skin on
  • ¾ c. mochiko flour (sweet rice flour)
  • ¼ c. cornstarch
  • 2 large eggs
  • 2 T. soy sauce
  • 2 T. ginger, grated
  • 2 T. sake
  • 2 T. gochujang (Korean hot chili sauce)
  • 2 T. water
  • 2 c. all-purpose flour
  • 2 c. cornstarch
  • 1 T. salt
  • ¾ c. mayonnaise
  • 2 tsp. gochujang
  • 1 tsp. garlic, mashed
  • ¼ c. sake
  • 2 T. mirin sweet cooking wine
  • 2 tsp. sugar
  • 2 tsp. miso paste
  • 2 tsp. lemon juice
  • 1 oz. rice crackers, crushed
  • ¼ c. nori furikake
  • 2 c. steamed rice


In a medium bowl, sift together the mochiko flour, cornstarch and salt. Mix well. In a small bowl, combine eggs, soy sauce, ginger, sake, gochujang and water. Whisk into dry ingredients. Add chicken to mixture. Marinate for 4 hours; or overnight.

Heat a fryer to 350˚F. In a medium bowl, sift together the flour, cornstarch and salt. Dredge chicken thighs in the flour mixture and shake off any excess. Deep-fry until golden brown. For the aioli; combine mayonnaise, gochujang and garlic in a small bowl. Whisk until well incorporated.

For the rice cracker crumble; combine the rice crackers and furikake in a small bowl. Mix well.

In a saucepot, combine the sake, mirin and sugar, stir. Place over medium heat and bring to a simmer. Remove from heat and stir in miso and juice.

To serve; dice the cooked chicken and place on top of a bowl of steamed rice. Garnish with a dollop of the aioli and a pinch of the rice cracker crumble.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.