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Golden Hawaiian Fried Chicken

Crispy Golden Hawaiian Fried Chicken You'll Crave Nightly

Golden Hawaiian Fried Chicken is a delightful blend of sweet and savory, quick to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Asian Fusion, Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Rice Flour Provides a light, crispy coating; substitute with cornstarch for a similar effect.
  • 1/2 cup Cornstarch Enhances the crunchiness of the chicken; can use additional rice flour if needed.
  • 2 tablespoons Sugar Adds a touch of sweetness to the batter, balancing savory elements.
  • 1/4 cup Soy Sauce Infuses flavor into the chicken; try low-sodium soy sauce for a less salty option.
  • 2 Eggs Binds the batter and contributes to the crispiness.
  • 3 cloves Garlic Minced for depth of flavor; swap in garlic powder if fresh is unavailable.
  • 1 tablespoon Ginger Grated for warmth and spice; ground ginger can be a substitute, but flavor may vary.
  • 1 teaspoon Salt Enhances all the flavors in the dish.
  • 2 tablespoons Toasted Sesame Oil Adds a rich, nutty flavor profile; substitute with olive oil for frying, but expect a change in taste.
  • 1 pound Chicken Thighs Preferred for tenderness and juiciness, cut into 1.5-inch chunks for even frying.
For Frying
  • 2 cups Oil for Frying Vital for achieving that crispy texture; vegetable or canola oil works best.
  • 2 tablespoons Furikake Japanese rice seasoning that adds umami; if unavailable, mix sesame seeds and nori as a substitute.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Forms the creamy base of the spicy mayo.
  • 1 tablespoon Chili Paste Provides heat; swap with sriracha for a different flavor profile.
  • 1 tablespoon Water Adjusts the consistency of the sauce to your liking.
  • 1 tablespoon Lemon Juice Brightens flavor; can use lime juice instead for a zesty twist.
  • 1 teaspoon Garlic Paste Offers a smoother texture in the sauce; minced garlic can work as an alternative.

Equipment

  • mixing bowl
  • Whisk
  • Heavy pot or deep fryer
  • Slotted Spoon
  • paper towels

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together rice flour, cornstarch, sugar, soy sauce, eggs, minced garlic, grated ginger, salt, and toasted sesame oil until a smooth batter forms.
  2. In a separate bowl, combine mayonnaise, chili paste, water, sugar, lemon juice, garlic paste, and a pinch of salt, stirring vigorously until smooth.
  3. Cut the chicken thighs into 1.5-inch chunks and immerse them in the prepared batter, then refrigerate for at least 4 hours, ideally overnight.
  4. Take the marinated chicken out of the refrigerator and let it come to room temperature for 20-30 minutes, while heating oil in a pot to 350°F.
  5. Carefully add battered chicken pieces to the hot oil in batches, frying for 4-5 minutes or until golden brown.
  6. Remove chicken with a slotted spoon and transfer to a paper towel-lined plate, sprinkling furikake on top while warm.
  7. Serve the chicken alongside spicy mayo for dipping.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, marinate the chicken overnight. Maintain oil at 350°F for crispy results.

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