I recently went to a restaurant in Maui (Tin Roof) and fell in love with this dish.  I honestly did not know what it was. I did know mochiko is a sweet rice flour and I wanted to try Hawaiian food, so I decided to order it. I am so happy that I did! The chicken at Tin Roof was perfectly  crispy on the outside and tender and juicy in the inside.  They served it with a mild spicy sauce so the dish had a balance of sweet, savory, and spicy.  After asking locals about this dish, I decided to recreate this at home.  This dish is quick to make and you can prepare the marinated chicken a day prior.

Ingredients:

• 2 lbs of boneless chicken thighs cut into bite sized pieces
• 1/2 tsp grated ginger
• 3 garlic cloves minced
• 1/4 cup green onions finely minced
• 1/4 tsp salt
• 2 eggs beaten
• 1/4 cup shoyu or low sodium soy sauce
• 1/4 cup corn starch
• 1/4 cup mochiko flour
• 1/4 cup sugar
• 2 tsp seasame seeds (optional)
• Panko bread crumbs
• Sriracha mayo (You can buy this already made or just mix equal parts mayo or kewpie  to sriracha)
• Furikake
• Vegetable oil for frying

Directions:

1. Mix ginger, garlic, onions, salt, egg, and soy sauce (wet ingredients).
2. In a zip lock bag mix corn starch, mochiko flour, sugar, and sesame seeds (dry ingredients).
3. Pour the wet ingredients into the zip lock bag with the dry ingredients and mix to create batter.
4. Marinade the chicken in the batter over night.
5. Lightly coat the chicken pieces in panko bread crumbs.
6. Fry chicken until golden brown and cooked through.
7. Top with a light drizzle of sriaracha mayo and garnish with furikake.

Enjoy!