Introduction

Hawaiian-style Mochiko Chicken is a crispy, flavorful fried chicken with a touch of sweetness. Traditionally deep-fried, this recipe brings it to the Arteflame grill, where we sear the chicken at 1,000°F on the center grill grate, then cook it to perfection on the flat cooktop. The result is a crunchy, golden-brown crust with juicy, flavorful chicken inside—without using any pots or pans. Let’s fire up the grill and get started!

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup mochiko rice flour
• 1/2 cup cornstarch
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 2 eggs
• 1/2 cup buttermilk
• 1/2 tsp salt
• 1/2 tsp black pepper
• Butter (for grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire heat the grill for about 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop achieves optimal cooking temperatures.

Step 2: Prepare the chicken marinade

1. Cut chicken into bite-sized pieces.
2. In a bowl, whisk together mochiko rice flour, cornstarch, soy sauce, oyster sauce, sesame oil, sugar, garlic, ginger, eggs, buttermilk, salt, and black pepper.
3. Add the chicken pieces to the marinade and mix well to coat evenly.
4. Cover and refrigerate for at least 2 hours (overnight for best results).

Step 3: Grill the mochiko chicken

1. Once the grill is ready, generously butter the flat cooktop.
2. Remove the marinated chicken from the fridge and let it rest at room temperature for 10 minutes.
3. Sear the chicken pieces on the center grill grate for 30-45 seconds per side until crispy.
4. Move the seared chicken to the flat cooktop, cooking for 4-5 minutes per side until golden brown and the internal temperature reaches 160°F.
5. Remove from the grill when the internal temperature reaches 150°F, as carryover cooking will bring it to the perfect 165°F.

Tips

• Butter enhances the flavor of the Mochiko Chicken while preventing it from sticking to the cooktop.
• Let the chicken rest for 5 minutes after grilling to allow the juices to redistribute.
• Marinating overnight deepens the flavor and yields a juicier texture.
• Use different heat zones on the Arteflame cooktop to control cooking speed without burning.
• For an extra crispy crust, you can dredge the marinated chicken in additional mochiko flour before grilling.

Variations

• Spicy Mochiko Chicken: Add 1 tbsp gochujang or sriracha to the marinade for a spicy kick.
• Honey Garlic Mochiko Chicken: Mix 2 tbsp honey and an extra clove of garlic into the marinade for a sweet and savory balance.
• Coconut Mochiko Chicken: Add 1/4 cup coconut milk to the marinade for a tropical, creamy twist.
• Curry Mochiko Chicken: Add 1 tsp curry powder and 1/2 tsp turmeric for a fragrant, spiced version.
• Lemon Herb Mochiko Chicken: Add the zest of one lemon and 1 tbsp chopped fresh herbs like cilantro, basil, or parsley.

Conclusion

This Hawaiian-style Mochiko Chicken is crispy on the outside, juicy on the inside, and packed with bold flavors. Searing on the center grill grate locks in juices, while the flat cooktop ensures even cooking. Fire up your Arteflame grill and experience a delicious twist on this Hawaiian favorite!

Best pairings

• Grilled pineapple slices for a sweet contrast
• Steamed jasmine rice to balance the flavors
• Hawaiian macaroni salad for a traditional island touch
• Grilled bok choy or cabbage for a smoky vegetable side
• A cold glass of Hawaiian-style pineapple iced tea