In a mixing bowl, whisk together the Mochiko flour, potato starch, eggs, sugar, gluten-free soy sauce, mirin, chopped scallions, minced garlic, and ginger until you have a smooth mixture. This flavorful marinade is the foundation for your Hawaiian Mochiko Chicken.

Cut the chicken thighs into strips and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

In a Dutch oven, preheat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to ensure the oil reaches and maintains this temperature.

Carefully add the marinated chicken strips into the hot oil in batches, frying each batch for about 4–5 minutes until golden brown and crunchy.

Once fried, transfer the chicken onto a wire rack or paper towels to drain excess oil. Drizzle with spicy mayo and sprinkle with furikake before serving.