If you have ever dreamed of a dish that offers both incredible crunch and an explosion of tropical flavors, then the Crispy Hawaiian Style Korean Fried Chicken Recipe is about to become your new obsession. Imagine tender, double-fried chicken pieces that are golden and crispy, smothered in a luscious glaze bursting with sweet pineapple juice, umami soy sauce, and a spicy kick from gochujang. This recipe slaps a vibrant Hawaiian twist onto classic Korean fried chicken, delivering a delightful balance of textures and flavors that’s irresistible for family dinners, lively parties, or game day snacks. Trust me, once you try this Crispy Hawaiian Style Korean Fried Chicken Recipe, it’s going to be a staple in your kitchen forever.
Ingredients You’ll Need
With simple, straightforward ingredients, this recipe proves that deliciousness doesn’t have to be complicated. Each component plays an essential role, whether contributing to the perfect crunch, bold flavor, or that beautiful golden color that makes this chicken so visually appealing.
- 1 kg boneless chicken thighs: The choice of thigh meat ensures juicy, tender bites even after double frying.
- 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors of the chicken.
- ½ teaspoon black pepper: Adds a subtle heat and earthiness.
- 1 tablespoon garlic powder: Boosts savory depth with its aromatic punch.
- 1 tablespoon ginger powder: Complements garlic with warmth and a hint of spice.
- ½ cup cornstarch: Critical for that ultra-crispy coating.
- ½ cup all-purpose flour: Helps create a light but sturdy batter.
- 1 egg: Binds the batter and contributes to the crunchy texture.
- ½ cup cold water: Keeps the batter light and airy for perfect frying.
- Vegetable oil: For deep frying, the neutral flavor ensures the sauce shines.
- 1 tablespoon sesame seeds: Toasty garnish that adds a nutty crunch.
- 2 green onions, sliced: Fresh, vibrant topping that brightens each bite.
- ½ cup pineapple juice: The tropical sweetness that defines the Hawaiian twist.
- ¼ cup soy sauce: Brings savory umami balance to the sauce.
- 2 tablespoons brown sugar: Sweetens and thickens the glaze.
- 1 tablespoon rice vinegar: Adds acidity for a well-rounded flavor profile.
- 1 tablespoon gochujang: Gives the sauce a spicy, fermented kick.
- 2 teaspoons grated ginger: Fresh zing that livens up the sauce.
- 2 cloves garlic, minced: Adds punchy aroma and flavor.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: Creates the perfect slurry to thicken your sauce.
How to Make Crispy Hawaiian Style Korean Fried Chicken Recipe
Step 1: Season the Chicken
Start by seasoning the boneless chicken thighs with salt, black pepper, garlic powder, and ginger powder. This foundational seasoning step infuses every bite with savory notes that will shine through even after frying. Make sure each piece is evenly coated to build layers of flavor from the very beginning.
Step 2: Prepare the Batter
In a mixing bowl, whisk together the cornstarch, all-purpose flour, egg, and cold water until smooth. The cold water is key here—it keeps the batter light, which helps form that irresistible crispy crust when fried. Don’t overmix; you want it just combined for airy, crunchy results.
Step 3: First Fry for Golden Perfection
Heat your vegetable oil in a deep pot to 175°C (350°F). Dip the chicken pieces into the batter, ensuring they’re fully coated, then carefully submerge them in the hot oil in batches. Fry for 5 to 6 minutes or until lightly golden but not fully cooked through. This first fry cooks the chicken gently and starts building that crucial crispy layer.
Step 4: Double Fry to Achieve Ultimate Crunch
Remove the chicken pieces from the oil, draining them on paper towels. Increase the oil temperature to 190°C (375°F) for the second fry. Pop the chicken back in for 2 to 3 minutes, until golden brown and extra crispy. Double frying is the secret weapon that transforms ordinary fried chicken into an epic crunchy delight.
Step 5: Make the Hawaiian-Inspired Glaze
While the chicken is finishing the second fry, combine pineapple juice, soy sauce, brown sugar, rice vinegar, gochujang, grated ginger, and minced garlic in a small saucepan over medium heat. Simmer gently for 3 to 4 minutes, letting the flavors meld together into a sticky, vibrant sauce. Stir in the cornstarch slurry last and cook until the sauce thickens beautifully, ready to coat every crunchy piece.
Step 6: Toss and Garnish
Place your freshly double-fried chicken in a large bowl, pour the hot Hawaiian glaze over the top, and toss until every piece is coated in glossy, flavorful sauce. Sprinkle with toasted sesame seeds and sliced green onions for that final stunning touch that’s both visually appealing and delicious.
How to Serve Crispy Hawaiian Style Korean Fried Chicken Recipe
Garnishes
Simple garnishes like toasted sesame seeds and bright green onion slices add an inviting crunch and fresh pop of color. They balance the sticky sweetness of the sauce with pleasant texture contrasts and subtle nutty flavors that elevate each bite.
Side Dishes
This crisp and flavorful chicken pairs beautifully with steamed jasmine rice or sticky white rice, which helps mellow the spicy-sweet glaze. A crisp, refreshing cabbage slaw or tangy pickled radish is also perfect to cut through the richness and keep the meal balanced and exciting.
Creative Ways to Present
For a fun party platter, arrange the chicken pieces on a large board with small bowls of extra glaze and dipping sauces like spicy mayo or homemade pineapple salsa. You can also create sliders by sandwiching the chicken between Hawaiian sweet rolls with a little slaw, making bite-sized treats that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Hawaiian Style Korean Fried Chicken Recipe tastes amazing cold or warmed up. Store your chicken in an airtight container in the refrigerator for up to 3 days. Keeping the chicken separate from the sauce helps maintain its crispiness until you’re ready to enjoy it again.
Freezing
You can freeze cooked chicken pieces without sauce for up to one month. Lay them flat on a baking sheet to flash freeze before transferring to a freezer-safe bag. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
To reheat and maintain that crisp crunch, preheat your oven to 190°C (375°F) and spread chicken pieces on a baking sheet. Heat for about 8-10 minutes until warm and crispy. Avoid microwaving, which tends to make the crust soggy and less delightful.
FAQs
Can I use chicken breast instead of thighs?
You can substitute chicken breast, but thighs are recommended because they stay juicier through the double frying process. Breasts can cook faster and may end up dry inside if not carefully monitored.
Is gochujang very spicy?
Gochujang has a moderate heat level with a deep, savory sweetness. If you’re sensitive to spice, start with less and adjust to taste. It adds an exciting depth without overpowering the tropical flavors.
What makes double frying better than a single fry?
Double frying cooks the chicken thoroughly while developing an extra-crispy, crackly crust. The first fry cooks the meat, and the second fry crisps up the exterior perfectly without burning.
Can I make the sauce ahead of time?
Absolutely! The sauce can be prepared ahead and kept in the fridge for 2-3 days. Reheat gently and toss with freshly fried chicken for the best experience.
What can I use if I don’t have pineapple juice?
If pineapple juice isn’t available, a mix of orange juice and a small splash of vinegar can mimic the sweet and tangy profile, but the authentic tropical flavor from pineapple is truly worth seeking out for this recipe.
Final Thoughts
There is something so irresistible about the combination of bold Korean flavors with Hawaiian sweetness and that utterly addictive crisp texture. I urge you to dive into this Crispy Hawaiian Style Korean Fried Chicken Recipe and make it your own. Whether you’re impressing friends or simply treating yourself, this dish fills your kitchen with wonderful aromas and your table with happy smiles. Go ahead, give it a try—you’ll thank me later!
Print
Crispy Hawaiian Style Korean Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: Korean-Hawaiian Fusion
- Diet: Low Lactose
Description
Crispy Hawaiian Style Korean Fried Chicken combines the crunchy double-fried chicken classic of Korean cuisine with a sweet, tangy Hawaiian-inspired glaze. Chicken thighs are seasoned, coated in a light batter, twice fried to achieve a perfect crispy texture, and then tossed in a sticky sauce made from pineapple juice, soy sauce, garlic, ginger, and gochujang. Garnished with sesame seeds and green onions, this fusion dish is a flavorful, crowd-pleasing treat ideal for parties or dinners.
Ingredients
Chicken and Batter
- 1 kg boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 egg
- ½ cup cold water
- Vegetable oil, for frying
Sauce
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Season the chicken: In a mixing bowl, season the chicken thighs with salt, black pepper, garlic powder, and ginger powder. Toss to coat evenly and set aside.
- Prepare the batter: In another bowl, whisk together the cornstarch, all-purpose flour, egg, and cold water until smooth to create a light, slightly thick batter for the chicken coating.
- First fry: Heat vegetable oil in a deep pot to 175°C (350°F). Dip each chicken piece into the batter ensuring full coverage, then carefully lower into the hot oil. Fry in batches for 5–6 minutes until the chicken turns lightly golden. Remove and drain on paper towels.
- Second fry: Increase the oil temperature to 190°C (375°F) and return the chicken pieces to the hot oil. Fry for an additional 2–3 minutes to achieve an extra crispy, crunchy texture. Drain well.
- Make the sauce: In a small saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, rice vinegar, gochujang, grated ginger, and minced garlic. Simmer gently for 3–4 minutes to meld flavors. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency.
- Toss and garnish: Place the hot, double-fried chicken into a large bowl and pour the thickened sauce over. Toss to coat each piece fully and evenly. Transfer to a serving platter, sprinkle with sesame seeds and sliced green onions for garnish. Serve immediately.
Notes
- For extra heat, increase the amount of gochujang or add a pinch of chili flakes to the sauce.
- This dish pairs wonderfully with steamed rice, pickled radish, or a crisp fresh slaw to balance the flavors.
- Double-frying is essential for achieving the signature crispiness of Korean fried chicken.
- Use a deep heavy pot or fryer and maintain oil temperatures carefully for best results.
