Hawaiian Garlic Fried Chicken

Bite-sized pieces of chicken coated in a crispy potato starch shell and drenched in sweet, garlicky Hawaiian chili sauce create an irresistible fusion dish that brings together the best of Korean cooking techniques with island-inspired flavors. The double-frying method ensures each morsel maintains its satisfying crunch even after being coated in the sticky, umami-rich sauce. This versatile dish works beautifully as an appetizer, party snack, or main course paired with traditional Hawaiian sides.

The first time I prepared this for my family potluck, I watched as the entire platter disappeared within minutes. My uncle, who typically avoids spicy foods, couldn't stop reaching for more pieces, insisting that the sweetness perfectly tempered the heat. Even my pickiest cousin, who normally only eats plain chicken, asked for the recipe to make for his college roommates.

Flavorful Components

• 2 pounds boneless skinless chicken thighs or breasts: offering juicy meat that remains tender through double frying
• ¾ cup potato starch: creating a phenomenally crisp exterior unlike any other coating
• 1 teaspoon garlic powder: infusing the meat with subtle flavor from the inside out
• 1 teaspoon salt: enhancing all flavors without making the dish overly salty
• Vegetable oil: with high smoke point allowing proper frying temperatures

The choice between chicken thighs and breasts comes down to personal preference. Thighs contain slightly more fat, resulting in juicier, more flavorful pieces that remain tender even if slightly overcooked. Breasts provide leaner meat but require more precise cooking to prevent dryness. Potato starch creates a distinctly crunchier coating than cornstarch or flour, with a cleaner taste that allows the sauce flavors to shine through clearly.

Sauce Perfection

• ½ cup shoyu: providing rich umami depth without overwhelming saltiness
• ½ cup green onions: adding fresh brightness and subtle crunch
• ⅓ cup brown sugar: creating caramelized sweetness that balances the heat
• 2 tablespoons chili garlic sauce: delivering complex spice with hints of vinegar tang
• 1 tablespoon sesame seeds: contributing nutty crunch and visual appeal
• 2 cloves garlic: intensifying the aromatic quality of the sauce
• 2 teaspoons sesame oil: rounding out the flavors with toasty richness

Quality shoyu makes a noticeable difference in this sauce. Traditional Japanese-style shoyu offers a rounder, slightly sweeter profile than Chinese soy sauce, complementing the brown sugar without becoming cloying. The chili garlic sauce can be adjusted according to your heat preference without compromising the fundamental character of the dish.

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Chicken Preparation

Initial Coating

Cut chicken into consistently sized pieces approximately 1½ inches across to ensure even cooking throughout. Smaller pieces create more surface area for the crispy coating but risk becoming dry, while larger chunks remain juicier but with less crunch per bite. In a large bowl, thoroughly combine potato starch, garlic powder, and salt until evenly distributed. Add chicken pieces to the starch mixture and toss until each piece is completely coated with no wet spots visible. Transfer the coated chicken to a parchment-lined baking sheet in a single layer and refrigerate uncovered for at least one hour, allowing the starch to adhere to the meat while the surface slightly dries, creating the foundation for exceptional crispiness.

First Frying Stage

Pour vegetable oil into a heavy-bottomed pan or Dutch oven to a depth of approximately ¾ inch and heat to 350°F, verifying the temperature with a cooking thermometer for accuracy. Working in small batches to avoid overcrowding and temperature drops, carefully lower several pieces of chicken into the hot oil using heat-resistant tongs or a spider strainer. Maintain consistent oil temperature by adjusting heat as needed throughout the cooking process. Fry each batch for 8-10 minutes, gently turning occasionally, until the exterior becomes light golden brown and the internal temperature reaches 165°F. Transfer the partially fried chicken to a wire rack positioned over a baking sheet to drain excess oil while maintaining airflow around each piece.

Resting Period

Allow the first-fried chicken pieces to rest for 1-2 minutes before proceeding to the second fry. This brief pause permits the exterior to set properly while releasing steam from inside the chicken, preventing soggy spots in the final coating. The resting stage is crucial for achieving the distinctive Korean double-fried texture that remains crispy even after saucing.

Second Frying Phase

Return the oil to 350°F before beginning the second fry. Carefully place the rested chicken pieces back into the hot oil in small batches, frying for an additional 2-3 minutes until the coating develops a deep golden brown color and audibly crunchy exterior. The second fry creates microscopic bubbles in the coating that resist sauce absorption while providing satisfying texture. Transfer the twice-fried chicken directly to a paper towel-lined plate to briefly drain excess oil before moving immediately to the saucing step while still hot.

Sauce Application

In a large mixing bowl, combine all sauce ingredients and whisk until the brown sugar fully dissolves, creating a smooth, glossy sauce. While the twice-fried chicken is still hot and crisp, add it to the sauce bowl and gently toss using a flexible silicone spatula until every piece receives an even coating. The heat from the freshly fried chicken helps the sauce adhere properly while slightly caramelizing the sugars for enhanced flavor.

My first attempt at this recipe taught me the importance of patience during the double-frying process. I rushed the second fry and ended up with chicken that lost its crunch almost immediately after saucing. Taking just those extra couple of minutes for each batch during the second fry transformed the entire eating experience, creating that distinctive texture that made my husband declare it better than our local Korean restaurant version.

Rice Pairing

Hawaiian-style plate lunches traditionally feature white rice as a base for flavorful mains like this chicken. The neutral rice perfectly balances the bold, sweet-spicy sauce and provides a satisfying vehicle for capturing every drop. For an elevated presentation, form the rice into mounds using a measuring cup lightly coated with cooking spray before inverting onto plates. Consider preparing the rice with a small amount of coconut milk substituted for some of the water, creating subtle tropical notes that enhance the Hawaiian fusion theme without competing with the chicken's vibrant flavors.

Side Companions

Traditional Hawaiian plate lunches include creamy macaroni salad alongside the main dish and rice. For authentic flavor, cook elbow macaroni just past al dente, then cool completely before tossing with mayonnaise, grated carrot, and a touch of grated onion. The cool, creamy texture provides delightful contrast to the hot, crispy chicken. Fresh tropical fruit such as pineapple chunks or mandarin orange segments also make excellent accompaniments, with their natural acidity cutting through the richness of the fried chicken while complementing the sweet notes in the sauce.

Storage Strategies

This chicken is undeniably best enjoyed immediately after preparation when the contrast between crispy exterior and juicy interior reaches perfection. However, leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, arrange chicken pieces in a single layer on a baking sheet and warm in a 350°F oven for approximately 8-10 minutes until heated through. While reheated chicken won't maintain the same level of crispness as fresh, this method preserves the flavor and prevents the sogginess that microwave reheating would cause.

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I've come to treasure this recipe as my go-to option whenever I need to impress guests without spending the entire day in the kitchen. The explosion of flavors consistently delights everyone from spice enthusiasts to more conservative eaters, proving that fusion cuisine can honor multiple culinary traditions while creating something uniquely delicious.

Frequently Asked Questions

→ Can I substitute the potato starch with something else?

Yes, you can use cornstarch as a substitute for potato starch. It will provide a similar crispy texture. All-purpose flour can also work, but it will create a slightly heavier coating than potato starch.

→ What is shoyu and what can I use instead?

Shoyu is Japanese-style soy sauce. You can substitute it with regular soy sauce, though shoyu has a slightly different flavor profile. If using regular soy sauce, consider using a low-sodium version to control the saltiness of your dish.

→ Why do I need to fry the chicken twice?

Double-frying is a technique that results in extra crispy chicken. The first fry cooks the chicken through while starting to develop the crust, and the second fry creates that perfectly crispy exterior. This method also helps the coating stay crispy even after being tossed in the sauce.

→ Can I make this dish less spicy?

Absolutely. You can adjust the spice level by reducing the amount of chili garlic sauce. Start with just 1 tablespoon instead of 2 if you prefer a milder flavor, or substitute with sweet chili sauce for less heat but maintained flavor.

→ What sides pair well with Hawaiian Garlic Fried Chicken?

This chicken pairs wonderfully with steamed white rice or coconut rice to soak up the delicious sauce. For a complete Hawaiian-inspired meal, serve with macaroni salad, grilled pineapple, or a simple green salad with a sesame dressing.