Baked Kim Chee Mochiko Chicken

I have a confession, I miss fried chicken and it misses me.  Besides the fact that I know fried chicken won't help me with my fitness goals, nowadays I am just too lazy to heat up a pan of oil and stand over the stove frying chicken.  This recipe solves both those problems!!  Seriously- I do not lie when it comes to Japanese style mochiko chicken.  This chicken is so moist and flavorful and it will go excellent in your next bento box. 

I created this recipe because the last time I went home my Auntie had given me a bunch of NOH mixes.  I'm normally not a fan of pre made spice mixes because of all the excess salt and chemicals that come in them.  If you have korean/asian ingredients on hand, you could easily use kim chee base or gochijang instead of the NOH packet.

Baked Kim Chee Mochiko Chicken
adapted loosely from Hawaiian Airlines cookbook


3lbs chicken, cut into even sized pieces
1 package NOH Kim Chee mix
1/4 cup shoyu (soy sauce)
4-5 stalks green onions
1/3 cup flour
1/3 cup mochiko
1/2 tsp paprika
2-3 Tbsp oil

1.  Pre heat oven to 425 degrees.  Cut chicken into bite sized pieces.  Sprinkle NOH Kim Chee mix and shoyu over chicken and mix over chicken.  Set aside for 30 minutes.

2.  Combine flour, mochiko and paprika in a plastic bag.  Add chicken into the bag and shake and coat chicken well. 

Shake, shake, shake!

3.  Line a cookie sheet with foil and drizzle the 2-3 Tbsp of oil onto the foil.  Place chicken in an even layer on sheet.  Bake for 20 minutes and turn chicken over and bake for another 10 minutes.

The chicken came out great and totally delicious!  I would definitely make this again!  A nice light coating covered the chicken and some pieces crisped up nicely, just like veggies do when you roast them.  I packed up the chicken for a bento lunch with some veggies and a brown rice musubi!

Kim Chee Mochiko Chicken in my Bento!