Crispy Hawaiian Garlic Chicken: A Flavorful Island-Inspired Dish for Beginners
When it comes to food, sometimes a single bite can transport you to another place—an unforgettable flavor that lingers long after the meal is finished. For me, that’s exactly what happened when I first tried Crispy Hawaiian Garlic Chicken during a trip to the Hawaiian islands. This dish, with its crispy chicken pieces tossed in a savory soy garlic sauce, topped with fried jalapeños, instantly became one of my favorites. It’s the perfect combination of flavors—sweet, salty, and spicy—with just the right amount of crunch to keep you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 Servings 1x
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Hawaiian
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs: Chicken thighs are an excellent choice for this recipe because they’re juicy, tender, and full of flavor. If you prefer chicken breasts, they can be used as a substitute, but thighs will give you the best texture.
- 1 jalapeno, sliced (optional): The jalapeño adds heat and a fresh, crisp texture to the dish. If you prefer less spice, you can skip this ingredient, or remove the seeds to make it milder.
- 1/2 teaspoon salt: This is a basic seasoning for the chicken to help bring out its natural flavor.
- 1/2 cup all-purpose flour: Flour helps to create a light, crispy coating on the chicken.
- 1/4 cup cornstarch: Cornstarch is key in making the chicken extra crispy. It helps create a delicate, crunchy crust without making the chicken too heavy or greasy.
- 1/4 teaspoon coarse ground black pepper: A pinch of black pepper gives the chicken a slight bite and enhances the other flavors.
- Oil for frying: You’ll need oil for frying, preferably a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil.
For the Sauce:
- 1/4 cup soy sauce: Soy sauce forms the base of the sauce, providing that deep umami flavor that is characteristic of many Asian-inspired dishes.
- 1/4 cup sugar: The sugar adds a touch of sweetness, balancing out the salty soy sauce and bringing out the caramel-like flavor in the dish.
- 3 tablespoons water: Water is used to thin out the sauce and help it come together nicely.
- 1/2 teaspoon ground ginger: Ginger adds a hint of warmth and spice that complements the garlic and soy sauce perfectly.
- 2 tablespoons minced garlic: Fresh garlic is the star ingredient in the sauce, infusing the chicken with its bold, aromatic flavor.
Instructions
1. Prepare the Chicken
Begin by cutting the boneless, skinless chicken thighs into bite-sized, 1-inch pieces. This will help the chicken cook quickly and evenly. After cutting the chicken, season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. These simple seasonings help enhance the flavor of the chicken and ensure that every bite is tasty. Set the chicken aside while you prepare the flour mixture.
2. Slice the Jalapeño (Optional)
If you want to add some heat to the dish, slice the jalapeño into thin 1/4-inch thick rings. Make sure to remove the seeds if you want to reduce the spice level. The jalapeños will fry up crispy and add a burst of flavor to the dish, complementing the chicken perfectly. If you don’t want to use jalapeños, you can skip this step or substitute with another type of pepper or chili.
3. Prepare the Flour Mixture
In a medium bowl, combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. Stir the two together to ensure they’re well mixed. This flour mixture will help give the chicken its crispy coating. Take each piece of chicken and dredge it in the flour mixture, making sure to coat it thoroughly. This step is key to achieving that irresistible crispy texture. Shake off any excess flour before frying.
4. Heat the Oil
In a large skillet or wok, heat oil over medium-high heat. You want the oil to reach a temperature of 350°F (175°C) for optimal frying. You can use a kitchen thermometer to check the temperature, or simply drop a small piece of chicken into the oil. If it sizzles right away, the oil is ready for frying.
5. Fry the Chicken
Carefully add a quarter of the coated chicken pieces into the hot oil. Fry the chicken in batches to prevent overcrowding, which can result in soggy chicken. Cook each batch for about 3-4 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
6. Fry the Jalapeños (Optional)
After frying all the chicken, add the sliced jalapeños to the hot oil and fry them for about 30 seconds or until crispy. Remove them from the oil and place them on the paper towel-lined plate. These crispy jalapeños will add a nice crunch and spice to your dish.
7. Make the Soy Garlic Sauce
While the chicken is frying, you can prepare the soy garlic sauce. In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup sugar, 3 tablespoons water, 1/2 teaspoon ground ginger, and 2 tablespoons minced garlic. Bring this mixture to a boil over medium heat while stirring constantly to dissolve the sugar. Once the mixture reaches a boil, turn off the heat. The sauce will thicken slightly as it cools.
8. Coat the Chicken in Sauce
Once all the chicken is fried, transfer it to a large mixing bowl. Pour the soy garlic sauce over the chicken and toss to coat it evenly. The crispy chicken will absorb the sauce, creating a perfect balance of savory, sweet, and slightly spicy flavors.
9. Garnish and Serve
Finally, top the chicken with the fried jalapeños for extra flavor and a pop of color. Serve the crispy Hawaiian garlic chicken hot, and enjoy the crunch and flavors in every bite!
Notes
- How to Tell If the Chicken is Cooked Through: To ensure your chicken is cooked through, cut into one of the pieces. It should be white inside with no pink. If in doubt, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Frying Tips: Make sure the oil is hot enough before frying the chicken. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy rather than crispy. If you don’t have a thermometer, drop a small piece of chicken into the oil—if it bubbles vigorously, the oil is at the right temperature.
- Customize the Heat: If you’re not a fan of spice, you can skip the jalapeños or use a milder pepper. Alternatively, you can add the jalapeños at the end for a milder flavor, or try pickling them beforehand for a tangy twist.
- Sauce Consistency: If you find the sauce too thin, let it simmer a bit longer until it thickens. If it’s too thick, add a splash of water to thin it out.