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The Best Hawaiian Style Korean Fried Chicken Recipe

Crispy and juicy chicken bites tossed in a sweet chili garlic sauce
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Prep Time 15 minutes
Cook Time 45 minutes
chilling 1 hour
Course Appetizer, Snack
Cuisine Asian
Servings 4

Ingredients
  

The Chicken

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3/4 cup potato starch
  • 1 tsp. garlic powder
  • 1 tsp. salt

The Hawaiian Sauce

  • 1/2 cup shoyu
  • 1/2 cup green onions diced
  • 1/3 cup brown sugar
  • 2 Tbsp. chili garlic sauce
  • 1 Tbsp. sesame seeds
  • 2 cloves garlic minced
  • 2 tsp. sesame oil

Instructions
 

  • Cut the chicken into bite sized pieces. Combine potato starch, garlic powder and salt in a small bowl. Toss the chicken in the dry mixture until it is coated. Cover and refrigerate for at least 1 hour (up to overnight).
  • Heat 3/4" of vegetable oil in a heavy bottomed pan. If you have a food thermometer, aim for an oil temperature of 175 degrees. If not, set the burner to medium heat.
  • Drop the chicken pieces into the oil and fry until slightly browned, about 8-10 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Wait 1-2 minutes, then put the chicken back into the oil for an additional 2-3 minutes, until golden brown. Remove onto paper towels again.
  • Combine all of the Hawaiian sauce ingredients in a large bowl. Toss the hot chicken in the sauce.
Keyword appetizers, chicken, game day, snack
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