If you have a craving that calls for a perfect blend of crunchy, sweet, and spicy, this Crispy Hawaiian Style Korean Fried Chicken Recipe is about to become your new obsession. Golden, ultra-crispy chicken pieces get beautifully coated in a luscious pineapple-soy glaze that sings with Hawaiian sweetness and Korean heat. Each bite bursts with flavor and texture, making it a dish that’s just as incredible for a casual weeknight dinner as it is for impressing friends at your next gathering. Let me walk you through making this unforgettable masterpiece that merges two fantastic cuisines in one crunchy, saucy, soul-satisfying plate.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important to achieve that mouthwatering texture and balanced Hawaiian-Korean flavor that makes this recipe so special. Each component plays a key role in building layers of taste, from the juicy chicken bites to the sweet and spicy sauce.
- 2 lbs chicken wings or boneless chicken thighs: Choose your favorite cut for tender, juicy bites that soak up the flavors perfectly.
- 1 cup cornstarch: Gives the chicken that signature extra-crispy coating that stays crunchy after saucing.
- 1/2 cup all-purpose flour: Works alongside cornstarch to build a golden crust that’s light yet sturdy.
- 1 teaspoon salt: Essential for seasoning the chicken right from the start.
- 1/2 teaspoon black pepper: Adds just the right hint of heat before the sauce kicks in.
- 2 cups vegetable oil: Perfect for deep frying the chicken to crispy perfection.
- 1/2 cup pineapple juice: Brings the tropical sweetness that makes the sauce uniquely Hawaiian.
- 1/4 cup soy sauce: Provides salty umami depth to balance the sweetness.
- 2 tablespoons brown sugar: Enhances caramelization and adds a rich molasses flavor.
- 1 tablespoon rice vinegar: Cuts through the sweetness with a subtle tang for brightness.
- 1 tablespoon gochujang: Korean chili paste that delivers a smoky, spicy kick and vibrant color.
- 1 tablespoon ketchup: Adds body and a gentle tomato sweetness to the sauce.
- 2 cloves garlic, minced: Fresh garlic brings a savory aromatic warmth.
- 1 teaspoon grated fresh ginger: Adds zing and balances the sauce with a fresh spiciness.
- 1 teaspoon sesame oil: A nutty finish that ties the flavors together beautifully.
- Toasted sesame seeds and sliced green onions: Garnishes that add a final touch of flavor and a pop of color.
How to Make Crispy Hawaiian Style Korean Fried Chicken Recipe
Step 1: Prep and Season the Chicken
Start by patting your chicken pieces dry if needed and tossing them with salt and black pepper in a large mixing bowl. This simple seasoning step builds a solid foundation of flavor. It helps the crust season evenly and ensures every bite is delicious from the inside out.
Step 2: Coat the Chicken
In a separate bowl, combine cornstarch and all-purpose flour. Dredge each chicken piece in this mixture, pressing lightly so the coating sticks well. Cornstarch is the real secret here—it creates that unbeatable crunch you expect in Korean fried chicken, while flour helps the breading brown perfectly golden.
Step 3: Fry the Chicken to Crispy Perfection
Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F. Fry the chicken in batches, making sure not to overcrowd the pan, for 6 to 8 minutes or until each piece turns a beautiful golden brown. Remove and drain them on a wire rack or paper towels. For an extra crispy bite, double-fry by returning the chicken to the hot oil for 1 to 2 more minutes—this step guarantees maximum crunch.
Step 4: Make the Hawaiian-Korean Sauce
While your chicken is frying, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, gochujang, ketchup, minced garlic, grated ginger, and sesame oil in a saucepan. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes until it thickens slightly. This sauce is the perfect balance of sweet, tangy, and spicy flavors that make the dish irresistibly addictive.
Step 5: Toss and Coat Your Chicken
Once the chicken is crispy and the sauce is ready, transfer the chicken to a large mixing bowl, pour the warm sauce over the top, and toss everything together gently but thoroughly. You want every piece enveloped in that glossy, sticky sauce that wakes up your taste buds and makes you want more.
How to Serve Crispy Hawaiian Style Korean Fried Chicken Recipe
Garnishes
Sprinkle your chicken generously with toasted sesame seeds and thinly sliced green onions. These garnishes add a nutty crunch and a fresh, slightly sharp contrast that lift the dish visually and flavor-wise. Plus, they give it that authentic, gorgeous finish that makes it truly Instagram-worthy.
Side Dishes
This Crispy Hawaiian Style Korean Fried Chicken Recipe is pure magic when paired with simple steamed white rice to soak up the sauce, or for a true Hawaiian vibe, serve alongside creamy macaroni salad or tangy pickled vegetables. These sides balance richness with freshness, rounding out the plate and creating a satisfying meal every time.
Creative Ways to Present
For casual gatherings, try serving the chicken on a large platter lined with banana leaves or lettuce cups for a fun handheld bite. You can also turn it into a bowl with rice, kimchi, and avocado slices for a fusion rice bowl that boasts layers of flavor and texture. Whatever way you choose, this dish always steals the show!
Make Ahead and Storage
Storing Leftovers
After your feast, let any leftover chicken cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to prevent the crust from getting soggy.
Freezing
If you want to save chicken for a longer time, freeze the cooked but unsauced chicken pieces in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken in a hot oven or air fryer at 375°F for about 8 to 10 minutes to revive the crispiness. Warm the sauce gently on the stove or microwave, then toss everything together just before serving to maintain that coveted crunch and saucy goodness.
FAQs
Can I use boneless chicken instead of wings?
Absolutely! Boneless chicken thighs or breast pieces work incredibly well in this Crispy Hawaiian Style Korean Fried Chicken Recipe. Thighs tend to stay juicier, but whichever you choose will be delicious as long as you cut them into bite-sized pieces.
How spicy is this recipe?
The heat level is moderate thanks to the gochujang chili paste. You can adjust the amount of gochujang to make it milder or hotter depending on your taste preferences. The pineapple juice helps balance the spice with natural sweetness.
Is double frying necessary?
Double frying is a classic method to get that extra crunchy crust that Korean fried chicken is famous for. While it adds a bit more time, the extra crispiness it creates is totally worth it for this recipe.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend and make sure your soy sauce is gluten-free (tamari works well). Cornstarch itself is naturally gluten-free, so your crust will remain crisp without wheat flour.
What should I serve with this chicken for a full meal?
For a complete Hawaiian-style plate lunch experience, serve this chicken with steamed jasmine rice, macaroni salad, and some tangy pickled vegetables or a crisp green salad. These sides enhance the sweet-savory flavors and provide textural balance for a memorable meal.
Final Thoughts
This Crispy Hawaiian Style Korean Fried Chicken Recipe is pure joy on a plate—a dish that brings fun, flavor, and finger-licking satisfaction to your table. Whether you’re feeding a crowd or treating yourself after a long day, it’s a recipe worth making again and again. So go ahead, dive into those crispy, saucy bites, and savor every mouthful of this island-inspired Korean favorite!
Print
Crispy Hawaiian Style Korean Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian-Korean Fusion
- Diet: High-Protein
Description
Experience the perfect harmony of Hawaiian sweetness and Korean spice with this Crispy Hawaiian Style Korean Fried Chicken. Juicy chicken wings or thighs are double-fried to golden perfection and coated in a tangy, spicy pineapple-soy glaze, finished with a sprinkle of toasted sesame seeds and fresh green onions for a deliciously addictive flavor.
Ingredients
Chicken and Coating
- 2 lbs chicken wings or boneless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Hawaiian-Korean Sauce
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Garnish
- Toasted sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: In a mixing bowl, toss the chicken pieces with salt and black pepper until evenly seasoned. In a separate bowl, mix the cornstarch and all-purpose flour thoroughly. Dredge each piece of chicken in the flour mixture, pressing gently to ensure a thorough, even coating.
- Fry the Chicken: Heat the vegetable oil in a deep skillet or pot over medium-high heat until the temperature reaches 350°F. Fry the chicken pieces in batches, being careful not to overcrowd the pan, for 6–8 minutes or until they turn golden brown and crispy. Remove the chicken and drain on a wire rack or paper towels to remove excess oil.
- Double Fry for Extra Crispiness: For an extra crunchy texture, return the drained chicken pieces to the hot oil for an additional 1–2 minutes per batch. Drain again thoroughly after this second fry.
- Prepare the Sauce: While frying, combine pineapple juice, soy sauce, brown sugar, rice vinegar, gochujang, ketchup, minced garlic, grated ginger, and sesame oil in a saucepan over medium heat. Bring the mixture to a simmer and cook for 3–4 minutes, stirring frequently until the sauce slightly thickens.
- Coat the Chicken: Toss the hot, crispy fried chicken in the prepared sauce until each piece is well coated with the flavorful glaze.
- Garnish and Serve: Immediately sprinkle the chicken with toasted sesame seeds and sliced green onions. Serve hot, ideally accompanied by steamed rice or traditional Hawaiian sides for a complete meal.
Notes
- Adjust the amount of gochujang according to your preferred spice level for a milder or spicier dish.
- Serve with steamed rice, pickled vegetables, or a side of macaroni salad for an authentic Hawaiian plate lunch experience.
- Double frying the chicken enhances the crispiness, so don’t skip this step if you desire maximum crunch.
- Use a thermometer to maintain the oil temperature for safe, even cooking.
