Crispy Hawaiian Garlic Chicken: A Spicy Island-Inspired Delight
Crispy Hawaiian Garlic Chicken is a dish that transports you straight to the sun-kissed beaches of Hawaii with its vibrant flavors and spicy kick. This island-inspired recipe features tender boneless chicken thighs, perfectly fried to a golden crisp, and generously coated in a savory soy garlic sauce. To elevate the dish, crispy fried jalapeño rings are added, bringing a fiery punch that enhances the overall flavor profile. The dish is an irresistible blend of sweet, salty, and spicy flavors, making it a delightful option for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Frying, Sauteing
- Cuisine: Hawaiian
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- 1 jalapeño (optional), sliced into ¼-inch thick slices
- ½ teaspoon salt
- ½ cup flour
- ¼ cup cornstarch
- ¼ teaspoon coarse ground black pepper
- Oil for frying
- ¼ cup soy sauce
- ¼ cup sugar
- 3 tablespoons water
- ½ teaspoon ground ginger
- 2 tablespoons garlic, minced
Instructions
- Prepare the Chicken
To begin, cut the chicken thighs into 1-inch pieces. Cutting the chicken into bite-sized chunks ensures that each piece cooks evenly and develops the perfect crispy exterior. Once the chicken is cut, season it with salt and pepper to bring out the flavors. The seasoning is important, as it provides the first layer of flavor before the chicken is coated and fried. - Slice the Jalapeño
The jalapeño adds a burst of spice to the dish, but if you’re sensitive to heat, feel free to omit it. If you do choose to use the jalapeño, slice it into ¼-inch thick rings. The rings will fry up nicely and add a smoky heat that complements the sweet soy garlic sauce. You can also remove the seeds from the jalapeño to reduce the heat, or substitute it with a milder pepper if preferred. - Prepare the Coating for the Chicken
In a bowl, combine the flour, cornstarch, salt, and black pepper. This mixture is what gives the chicken its crispiness during frying. The cornstarch plays a key role in creating a super-crispy coating, while the flour helps the coating adhere to the chicken. Dredge each piece of chicken in the mixture, making sure it’s evenly coated. The goal is to achieve a light, crispy exterior once the chicken is fried. - Heat the Oil for Frying
To achieve the perfect crispy chicken, heat oil in a deep frying pan or wok over high heat. The ideal temperature for frying is 350°F (175°C). If you don’t have a thermometer, drop a small amount of the coating into the oil—if it sizzles immediately, the oil is ready. Frying at the right temperature ensures that the chicken crisps up without absorbing too much oil, resulting in a golden, crispy exterior. - Fry the Chicken
Once the oil is hot, fry the chicken in batches. Adding too many pieces at once can cause the temperature of the oil to drop, preventing the chicken from frying properly. Fry the chicken for about 4-5 minutes per batch or until the pieces are golden brown and crispy on the outside. The chicken should be tender and juicy on the inside. Once fried, remove the chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain any excess oil. - Fry the Jalapeños
After frying the chicken, it’s time to fry the jalapeños. Add the sliced jalapeños to the hot oil and fry for about 30 seconds, or until they are crispy and slightly blistered. The jalapeños will add a smoky flavor and an extra layer of heat to the dish. Remove them from the oil and place them on a paper towel-lined plate to drain. - Prepare the Garlic Soy Sauce
While the chicken is frying, you can prepare the sauce that will bring all the flavors together. In a saucepan, combine the soy sauce, sugar, water, ground ginger, and minced garlic. The soy sauce adds a rich umami flavor, while the sugar provides a sweet balance. The ginger and garlic infuse the sauce with a warm, aromatic flavor that enhances the overall dish. Bring the mixture to a boil over medium-high heat, whisking to dissolve the sugar and blend the ingredients together. Once it reaches a boil, reduce the heat and turn it off. The sauce should have a slightly thickened consistency and a glossy finish. - Toss the Chicken in the Sauce
Once the chicken is fried and the sauce is ready, it’s time to toss everything together. Place the fried chicken in a large mixing bowl and pour the sauce over the chicken. Gently toss the chicken in the sauce, ensuring each piece is coated evenly. The crispy chicken will absorb the savory, sweet sauce, creating a perfect balance of flavors in each bite. Be sure not to over-mix, as you want to maintain the crispiness of the chicken. - Serve and Garnish
Transfer the coated chicken to a serving platter and top with the crispy fried jalapeños. The jalapeños not only add a spicy kick but also enhance the presentation of the dish with their vibrant green color and crispy texture. Serve immediately, preferably with steamed rice to soak up the delicious sauce. For an extra touch of freshness, garnish the dish with finely chopped cilantro or green onions. A squeeze of lime over the top just before serving can also enhance the flavors and add a refreshing citrusy zing.
Notes
- Chicken: While chicken thighs are recommended for their juicy, tender texture, you can substitute them with boneless, skinless chicken breasts if you prefer a leaner option. Chicken breasts will still work well, but be sure not to overcook them to maintain their juiciness.
- Jalapeños: If you’re not fond of spicy food, feel free to skip the jalapeños or use a milder pepper like a bell pepper. Alternatively, you could use Anaheim peppers, which are less spicy but still provide a mild heat and smokiness.
- Sweetener: The sugar in the sauce can be substituted with honey or maple syrup for a more natural sweetener. Both will add a subtle complexity to the sauce, with honey providing a floral note and maple syrup adding a slightly earthy flavor.
- Gluten-Free Option: To make this dish gluten-free, substitute the flour with rice flour or a gluten-free all-purpose flour blend. Be sure to check the labels of your soy sauce and cornstarch to ensure they are gluten-free as well.