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Sweet & Savory Mochiko Chicken Bites Recipe

A crispy, juicy, and flavourful chicken bite coated in mochiko (sweet rice flour) and finished with a glossy sweet and savory glaze — perfect for appetizers, snacks, or family dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Japanese
Servings 4
Calories 380 kcal

Ingredients
  

For the Chicken & Marinade

  • 2 lb boneless skinless chicken thighs (cut into 1–1½ inch pieces)
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp sake or rice wine
  • 1 tbsp mirin or honey + rice vinegar substitute
  • 1½ tbsp toasted sesame oil
  • 1½ tbsp sugar or light brown sugar
  • 1 tbsp grated ginger
  • 2 garlic cloves minced
  • 2 tsp oyster sauce optional
  • 1 large egg

For the Coating

  • ¾ –1 cup mochiko sweet rice flour
  • 2 tbsp cornstarch or potato starch optional, for extra crisp
  • 1 tsp baking powder optional
  • Salt & pepper to taste

For the Sweet & Savory Glaze

  • ¼ cup soy sauce or tamari
  • 3 tbsp honey or maple syrup
  • 3 tbsp mirin or rice wine
  • 1 tbsp rice vinegar
  • 1 –2 tsp chili garlic sauce optional
  • 1 tsp grated ginger
  • 1 clove garlic minced
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch + 2 tbsp water slurry

Garnish

  • Toasted sesame seeds
  • Sliced scallions

Instructions
 

Prepare Chicken:

  • Trim excess fat and cut chicken thighs into 1–1½ inch pieces.

Make Marinade:

  • In a large bowl, whisk together soy sauce, sake, mirin, sesame oil, sugar, ginger, minced garlic, oyster sauce (if using), and egg.

Marinate Chicken:

  • Add chicken to the bowl and toss until coated. Cover and refrigerate for at least 1 hour (up to overnight) for best flavor.

Coat the Chicken:

  • Option A (traditional): Stir ¾ cup mochiko into the marinade allowing it to coat the chicken.
  • Option B (crispy dredge): In a separate bowl, mix ¾–1 cup mochiko, cornstarch, baking powder, salt, and pepper; dredge marinated chicken pieces.

Heat Oil:

  • Pour oil into a deep pot or Dutch oven to a 2–3 inch depth. Heat to 350°F (175°C).

Fry Chicken:

  • Working in batches, fry chicken until golden and cooked through (about 5–7 minutes). Drain briefly on paper towels, then transfer to a wire rack.

Make the Glaze:

  • In a small saucepan combine soy sauce, honey, mirin, rice vinegar, garlic, ginger, and optional chili sauce. Bring to simmer. Whisk in cornstarch slurry and cook until thick and glossy. Stir in sesame oil.

Finish & Serve:

  • Toss fried chicken bites with warm glaze. Garnish with toasted sesame seeds and scallions. Serve immediately.

Notes

  • Marinating: Longer marinating (up to overnight) deepens flavour.
  • Crispiness: For extra crisp, double fry — first at 325°F, rest 3–4 minutes, then fry at 375°F until golden.
  • Alternative Cooking: Oven bake at 425°F (20–25 mins) or air fry at 400°F (12–14 mins).
  • Glaze Timing: Add glaze just before serving to avoid soggy coating.
  • Storage: Keep leftovers in an airtight container in the fridge for 3–4 days; re-crisp in oven or air fryer.