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
Scale
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.
