Crispy mochiko-battered chicken thigh fried until golden and juicy, finished with furikake and togarashi, and drizzled with tangy lilikoi Dijon. Served with rice and creamy mac salad, this is a classic local favorite—savory, crunchy, and deeply comforting.

Ingredients

• [ ] mochiko flour
• [ ] Sprite
• [ ] chicken thighs diced
• [ ] GGSM
• [ ] furikake
• [ ] togarashi
• [ ] lilikoi Dijon
• [ ] Rice
• [ ] mac salad

Cooking Process

1. place diced chicken thighs in a bowl with GGSM and
2. mix thoroughly in a separate bowl
   1. place 2 cups mochiko flour
   2. 1.5 tbsp furikake
   3. 1 Tbsp togarashi
   4. 1 can of sprite
   5. pinch of sea salt,
3. whisk well to make a thick dough like batter
4. in a 4" 1/6 pan with mochiko flour
5. place your marinated chicken and toss to fully coat
6. transfer chicken to wet batter,
7. fully coat with batter
8. drop in a 350 degree fryer one piece at a time
9. on a black plate
   1. scoop 2 nice scoops of rice cleanly front center of rice,
   2. 1 large scoop mac salad
   3. pile mochiko chicken around edge of plate
   4. drizzle lilikoi Dijon over chicken then garnish with furikake and togarashi

Plating