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Hawaiian Style Korean Fried Chicken

Hawaiian Style Korean Fried Chicken: Crispy Bliss Awaits

Try this Hawaiian Style Korean Fried Chicken for a satisfying and unforgettable fusion dish that combines crispy fried chicken with a sweet chili garlic sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Hawaiian, Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs Thighs provide juicier results.
  • 1 tsp salt Enhances the overall flavor of the chicken.
  • 3/4 cup potato starch Creates a light, crispy coating when fried.
For the Sauce
  • 1/2 cup shoyu (soy sauce) Adds umami and moisture to the sauce. Substitution: Use Tamari for a gluten-free option.
  • 1/3 cup brown sugar Balances the sauce with sweetness. Substitution: Honey or maple syrup can offer a unique flavor twist.
  • 2 Tbsp chili garlic sauce Introduces heat and garlic flavor to the sauce. Note: Adjust spice level with Sriracha for more heat.
  • 2 tsp sesame oil Imparts a deliciously toasted, nutty flavor.
  • 2 cloves garlic, minced Enhances the sauce with robust garlic goodness.
  • 1/2 cup green onions, diced Adds freshness to the sauce.
For the Frying
  • vegetable oil Enough for frying (about 3/4" in depth); ensure it's hot for perfect frying.
Finishing Touches
  • 1 Tbsp sesame seeds Adds a nutty touch and decorative flair.
  • 1 tsp garlic powder For an extra layer of flavor in the coating.

Equipment

  • heavy-bottomed pan
  • mixing bowl
  • slotted spoon
  • spatula or tongs

Method
 

Step-by-Step Instructions
  1. Start by cutting the boneless, skinless chicken into bite-sized pieces, ensuring uniformity for even cooking. In a mixing bowl, toss the chicken with potato starch, garlic powder, and salt, making sure every piece is well-coated. Cover and refrigerate for at least 1 hour—this helps develop the flavor and achieve that perfect texture.
  2. In a heavy-bottomed pan, pour in enough vegetable oil to create a depth of about 3/4 inch for frying. Heat the oil over medium heat until it reaches a temperature of 175°C (350°F). To test if it’s ready, drop a small piece of chicken in; it should sizzle immediately.
  3. Carefully place a batch of the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry them for about 8–10 minutes, turning occasionally until they develop a light golden color. Use a slotted spoon to transfer the chicken to a plate lined with paper towels.
  4. After the first fry, let the chicken rest for 1–2 minutes. Then, return the chicken to the hot oil for a second fry. Fry for an additional 2–3 minutes until the pieces are a deep golden brown and irresistibly crispy.
  5. While the chicken is frying, prepare the sauce. In a large bowl, whisk together shoyu, diced green onions, brown sugar, chili garlic sauce, sesame seeds, minced garlic, and sesame oil. Mix until well combined.
  6. Once the chicken is perfectly fried, immediately toss it in the sauce while it’s still hot. Use a large spatula or tongs to gently but thoroughly coat each piece.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in an airtight container or freezer bag for up to 2 months. Reheat in an oven at 180°C (350°F) for about 10-15 minutes or in an air fryer for 5-7 minutes.