Meet mochiko chicken, Hawaii’s delicious contribution to the diverse, global fried chicken scene! This light, crispy, & golden fried chicken is a popular pupu & plate lunch staple in Hawai'i, & it's one of my all-time favorite things to eat. If mochiko chicken is new-to-you, you're in for such a treat! A spin-off of Japanese-style karaage, this style of chicken is battered with mochiko flour, a glutinous sweet rice flour, which makes the resulting fried chicken light & crispy yet uniquely chewy. It's a little more like classic tempura than crunchy American fried chicken, & it's so, so good! This particular recipe comes to us from my mom's kitchen, so it's a pretty traditional version that's really easy to make at home with 10 simple staple ingredients. You'll whisk together a quick mochiko batter, marinate the chicken in it to soak in all its flavor, & fry the chicken until it's perfectly golden & crisp. We top our mochiko chicken with furikake (Japanese rice seasoning) & serve with rice, mac salad, & a generous drizzle of gochujang aioli (a nod to Chef Sheldon Simeon, whose Tin Roof mochiko chicken is one of my favorite versions).  Be sure to check out the blog post, above, to learn more about the beauty of the local Hawaii food scene! It's something I've enjoyed my entire life & it's so exciting to share with you here on PWWB. ♡ Happy cooking!