Crispy Hawaiian Style Korean Fried Chicken
DifficultyEasy
Total time1 hour20 minutes
Servings4
Crispy Aloha: the Ultimate Hawaiian Style Korean Fried Chicken Guide
Introduction
Hey there! I'm thrilled to share with you a culinary journey that marries the crunch of Korean Fried Chicken with the lush, vibrant flavors of Hawaii. Think of it as taking a bite that transports you straight between the bustling streets of Seoul and the serene beaches of the Aloha state—all from the comfort of your kitchen. This fusion, my friends, is no ordinary meal; it’s a testament to the magic that happens when two iconic worlds of flavor unite. We're talking golden-brown perfection, coated in a sauce that sings with the sweetness of pineapple and the kick of chili, all garnished with a sprinkle of sesame seeds and green onions. It’s a dish that says aloha to your taste buds in every bite, making every meal a celebration.
Key Takeaways:
- Uniqueness: A dish combining Korean crispy chicken and Hawaiian bold flavors.
- Flavor Fusion: Sweet, spicy, and savory elements creating a standout meal.
- Culinary Journey: Experience the best of both worlds from your kitchen.
Preparing Your Chicken
Selecting the right cut is essential—I always go for boneless chicken thighs. They're just the right mix of juicy and tender, which is exactly what we're aiming for. Now, let me guide you through the first magical step. We mix corn starch, garlic powder, and a touch of salt together in a large bowl. This isn't just any mix; it's the secret to that crave-worthy crust. Coat those chicken pieces evenly, ensuring each one is perfectly prepped for its crispy transformation.
But here's a little trick I've learned along the way: tucking the coated chicken into the fridge for a bit before frying. Whether it’s just for an hour or overnight, this step does wonders for that coveted crunch. The cold air interacts with the coating, making it adhere better and resulting in that golden brown, extra crispy chicken we all love. Trust me, it's a game changer.
The Secret to Extra Crispy Chicken: Double-Frying
Let me share with you the secret that elevates the humble fried chicken to a heavenly crunch: double-frying. Yes, you heard it right. It's not just about dunking the chicken into hot oil once, but twice, ensuring that each bite is a symphony of texture. The first trip into the hot oil is all about getting the chicken pieces cooked through perfectly, aiming for that light golden brown that whispers of delights to come. But it's the second dive that turns the already tasty morsel into an exquisitely extra crispy chicken masterpiece, with a crunch that resonates with every bite. Keeping the oil temperature just right at about 175 degrees Fahrenheit is the trick here. This double-frying method, my friends, is not just cooking; it's crafting the crunch while ensuring the inside remains as juicy as ever.
Concocting the Hawaiian Sauce
Creating the garlicky, sweet-and-spicy Hawaiian sauce is like embarking on a flavor-packed journey across the Hawaiian islands. You'll start by whisking together soy sauce and brown sugar in a large bowl, allowing the sugar to dissolve fully. Next, mix in chili garlic sauce and minced garlic for that bold kick, followed by a splash of sesame oil to smooth out the edges. The real secret? Freshness. Freshly diced green onions and a sprinkle of sesame seeds not only add bursts of flavor but also introduce a delightful textural contrast. Remember, the magic lies in the balance – the right proportions of sweetness, spice, and umami can transform your Korean Fried Chicken into a Hawaiian delight that dances on the palate.
Serving and Enjoying Your Masterpiece
Once you've mastered the art of crafting that crispy, golden brown exterior, enveloped in a sweet-and-spicy garlicky sauce, you're ready to present your Korean Fried Chicken, Hawaiian style, in all its glory. Trust me, serving this masterpiece is just as important as cooking it. Let's talk about how to make those chicken pieces the star of your dining table.
To ensure that extra crispy chicken maintains its mouth-watering crunch, serve it immediately, straight out of the hot oil and tossed in that heavenly sauce. Lay it out on a platter lined with paper towels just for a minute to absorb any excess oil - but not too long, you wouldn’t want to lose any of that incredible texture.
For garnish, sprinkle a generous amount of sesame seeds and finely chopped green onions for a pop of color and an added layer of flavor. Serving this with a side of white rice or even over a bed of it can make for a delightful meal. And remember, the beauty of this dish is in its vibrant, contrasting flavors and textures, so don’t shy away from adding your own twist!
A Crispy Farewell to Hunger
And here we are, at the end of our flavorful journey, standing at the crossroads of gusto and grandeur, where every bite into that crunchy fried chicken teleports you to a beach in Hawaii, the waves gently caressing the shores and the tropical sun warming your skin. It's a crispy farewell to hunger, indeed, but a welcome embrace to a dining experience like no other. If the thought of concocting this dish yourself seems daunting, let me reassure you, the blend of green onions, that golden brown perfection resting on your plate, the aroma of sesame seeds wafting through the air, and the succulent chicken pieces drenched in that garlicky, sweet-and-spicy sauce will make every step worth it.
As you present this beautiful creation, your loved ones will be drawn in by the irresistible flavors and eye-catching presentation.
Krystel’s Cooking
In Collusion
Whether it's your first time stepping into the kitchen or you're already a seasoned recipe developer, this guide promises you an ocean of satisfaction. Picture yourself holding that large bowl, the hot oil sizzling away as you master the art of double-frying, and each bite into the extra crispy chicken rewarding you with a star rating in culinary excellence. So, why wait? It's time to heat oil, gather your ingredients, and dive into making this Hawaiian Style Korean Fried Chicken. With every crunch, let's toast to a dish that not only fills the stomach but also warms the heart.
If you love copycat recipes check out my Houston's Hawaiian Ribeye Recipe!
Ingredients
- The Chicken
- 2 lbs boneless skinless chicken thighs
- ¾ cup corn starch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- The Hawaiian Sauce
- ½ cup soy sauce
- ½ cup green onions diced
- ⅓ cup brown sugar
- 2 tablespoons chili garlic sauce
- 1 tablespoon sesame seeds
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 2 tsp. sesame oil
Instructions
- Begin by slicing the chicken into small, bite-sized pieces.
- In a small bowl, mix together potato starch, garlic powder, and salt. Coat the chicken evenly with this dry mixture. Refrigerate the coated chicken for at least an hour, or even overnight if preferred.
- In a heavy-bottomed pan, heat about ¾" of vegetable oil. If using a food thermometer, aim for an oil temperature of 175 degrees Fahrenheit. If not, medium heat should suffice.
- Carefully drop the coated chicken pieces into the hot oil and fry until they turn a light golden brown, typically around 8-10 minutes. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels.
- Allow the chicken to rest for 1-2 minutes, then return them to the oil for an additional 2-3 minutes, or until they achieve a crisp, golden-brown exterior.
- While the chicken fries, mix all the ingredients for the Hawaiian sauce in a large bowl.
- Once the chicken is cooked to perfection, toss it in the Hawaiian sauce until each piece is evenly coated.
- Serve and enjoy your delicious homemade Hawaiian chicken!
Liz says
So crispy and flavorful! My family devoured this dish!!!
Brittany F. says
I'm so glad I found this recipe because my whole family loved the chicken. It was so incredibly flavorful. This worked exactly as written, thanks!
Juyali says
I love the different flavors. So savory and yummy. I made it for a couples' get-together and it was such a hit. Thank you for the great recipe!
Sonja says
Finally I got really crispy fried chicken. Thanks for the tip with the double frying and chilling in between. It worked beautifully. Loved the sauce too. So easy and utterly delicious.