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
Scale
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.
