Crispy Hawaiian Garlic Fried Chicken (Print version)
Juicy fried chicken bites tossed in a sweet, salty shoyu garlic glaze with optional fried jalapenos and green onions.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon ground ginger
06 -
1/2 cup (65 g) all-purpose flour
07 -
1/2 cup (65 g) cornstarch
08 -
Neutral oil for frying, about 4 cups depending on pot size
For the garlic glaze
09 -
1/3 cup (80 ml) low-sodium soy sauce
10 -
1/4 cup (50 g) packed brown sugar
11 -
3 tablespoons water
12 -
5 cloves garlic, finely minced
13 -
1 teaspoon grated fresh ginger
14 -
1 tablespoon chili garlic sauce, optional
15 -
1 tablespoon rice vinegar
For finishing
16 -
1 jalapeno, thinly sliced, optional
17 -
2 green onions, thinly sliced
18 -
1 teaspoon toasted sesame seeds, optional
19 -
Steamed white rice, for serving
# Instructions:
01 -
Pat the chicken dry. Toss with salt, pepper, garlic powder, and ground ginger until evenly seasoned.
02 -
Mix the flour and cornstarch in a wide bowl. Toss the chicken in the coating until dry and powdery, then rest on a rack for 10 minutes while the oil heats.
03 -
Pour 2-3 inches of neutral oil into a Dutch oven or heavy pot. Heat to 350°F and set a clean wire rack over a sheet pan.
04 -
Fry the chicken in batches for 4-5 minutes, turning once or twice, until pale golden and cooked through. Transfer to the rack between batches.
05 -
In a skillet or small saucepan, combine soy sauce, brown sugar, water, garlic, fresh ginger, chili garlic sauce, and rice vinegar. Simmer for 2-3 minutes until glossy.
06 -
Return the chicken to the hot oil for 1-2 minutes until deeper golden and crisp. Quickly fry the jalapeno slices for 20-30 seconds if using.
07 -
Add the crisp chicken to the warm glaze and toss just until coated. Finish with jalapeno slices, green onions, and sesame seeds. Serve immediately with rice.
# Good to know:
01 -
Best served right after saucing while the crust is still crisp.
02 -
Keep oil near 350°F for the cleanest crust.
03 -
Use low-sodium soy sauce if serving with rice and salty sides.