Description
Crispy Hawaiian garlic fried chicken brings island flavors to your plate with bold, tangy seasonings. Marinated in soy sauce and garlic, this dish delivers authentic Hawaiian taste that you will crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) boneless, skinless chicken breasts or thighs
Dry Coating Ingredients:
- 3/4 cup (90 grams) potato starch
- 1 teaspoon garlic powder
- 1 teaspoon salt
Sauce Ingredients:
- 1/2 cup (120 milliliters) shoyu (Japanese soy sauce)
- 1/2 cup green onions, diced
- 1/3 cup (66 grams) brown sugar
- 2 tablespoons chili garlic sauce
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- Vegetable oil for frying
Instructions
- Prepare chicken chunks to a consistent bite-sized dimension, ensuring uniform cooking. Blend potato starch, garlic powder, and salt in a mixing vessel. Thoroughly coat chicken pieces in the seasoned mixture, then refrigerate for minimum 1 hour to enhance flavor absorption.
- Fill a heavy-bottomed pan with vegetable oil approximately 3/4 inch deep. Target oil temperature at 175 degrees fahrenheit using a food thermometer. Alternatively, set burner to medium heat for optimal frying conditions.
- Carefully introduce chicken pieces into hot oil, avoiding overcrowding. Fry until edges turn light golden brown, approximately 8-10 minutes. Remove chicken using a slotted spoon and transfer to paper towel-lined surface to drain excess oil.
- Execute the double-fry technique for maximum crispiness. After a brief 1-2 minute rest, return chicken to hot oil. Fry an additional 2-3 minutes until achieving a deep golden exterior. Drain again on fresh paper towels.
- Combine sauce ingredients in a spacious mixing bowl: shoyu, diced green onions, brown sugar, chili garlic sauce, sesame seeds, minced garlic, and sesame oil. Whisk thoroughly until ingredients integrate completely.
- While chicken remains piping hot, toss pieces in prepared sauce, ensuring complete and even coating. Immediately transfer to serving dish, preserving the crispy texture and vibrant flavor profile.
Notes
- Ensure chicken pieces are uniform in size for even cooking and consistent crispiness.
- Marinate chicken in potato starch mixture overnight to enhance flavor absorption and create a crunchier exterior.
- Use a candy or deep-fry thermometer for precise oil temperature control, preventing soggy or burnt chicken.
- Drain fried chicken on wire racks instead of paper towels to maintain maximum crispiness by preventing steam buildup.
- Adjust chili garlic sauce quantity based on personal spice tolerance for customized heat levels.
- Consider gluten-free alternatives like tamari instead of shoyu for those with wheat sensitivities.
- Prep all sauce ingredients beforehand to streamline the final tossing step and keep chicken warm.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg