Paleo Mochiko Chicken, a Hawaiian Staple

In Hawaii plate lunches are everywhere. And they aren't only for lunch. Most restaurants offer similar menu items, teriyaki beef, seared ahi, katsu chicken, chicken curry, and mochiko chicken. My husband's favorite is the mochiko chicken. I challenged myself to make a healthier and paleo version of this.

You should be able to find the Mochiko sweet rice flour at an Asian grocery store. I get mine at Whole Foods on Oahu.

Plate lunches are typically served with a side of macaroni 'mac' salad and a scoop of rice. I normally serve this with a side of cauliflower rice and a vegetable. On the day I was cooking for this post I didn't make rice. So you'll have to use your imagination a bit with the photos.

Chef Sheldon of Tin Roof on Maui recently wrote an amazing cookbook called Cook Real Hawai'i and I love it! https://www.tinroofmaui.com/cookbook He has a recipe for traditional Mochiko chicken. Using that recipe as my guide I have created a tasty paleo version for you to make at home. I hope when you eat this you envision yourself in our incredible islands.

This dish couldn't be easier and your entire family will love it! Aloha

Mochiko Chicken

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Hawaiian Mochiko Chicken

Yield: 41x2x3x4x5x

Author: Martha Saunders

Prep time: 10 MinCook time: 25 MinInactive time: 4 HourTotal time: 4 H & 35 M

A local favorite. This chicken is a little sweet and oven baked for crunchy goodness.

IngredientsUSMetric

• 2 lbs chicken thighs or breasts (boneless) (if using breasts cut in half)

Marinade

• 3/4 cup Mochiko flour (this is sweet rice flour)
• 1 tsp sea salt
• 2 Tbsp coconut sugar
• 2 large eggs
• 1/4 cup coconut aminos
• 2 Tbsp fresh ginger, grated

Coating

• 1 cup almond flour
• 2 tsp garlic salt

Instructions

1. Make marinade. In a large glass dish mix marinade ingredients and stir well. Once it is a batter then add the chicken, coat all sides. For this you can use boneless skin on or skinless chicken thighs or breasts, your choice. Both work great. Marinate for 4 – 6 hours.
2. Once you are prepared to cook the chicken prepare the coating. In a dish add the almond flour and garlic salt, stir.
3. Remove the chicken and let excess batter drip off. Dredge in coating and plate.
4. Using an oven proof skillet on medium high add enough oil to barely cover the bottom of the pan. Cook for 4-5 minutes on each side, until golden brown. To prevent the almonds from burning finish cooking in the oven until the internal temperature is 165 degrees. I cook on 335 degrees for 18-20. minutes, depends on the cut and thickness of the chicken.
5. Serve with rice, fried rice, or cauliflower rice. Top with scallions.