Hawaiian Fried Chicken

In these Hawaiian fried chicken, the flavors are endless. The dish is really easy to prepare and everyone will love them. The chicken thighs are marinated in a mixture of soy sauce and pineapple juice, finely chopped ginger and garlic, brown sugar, and sesame oil. Then they are coated in a mixture of cornstarch and baking powder and rested as the excess marinade soaks into the cornstarch mixture. The chicken comes out nicely golden brown and crispy. The dish is finished up with a quick and easy dipping sauce.

In a large mixing bowl, Add ginger, garlic, pineapple juice, soy sauce, sugar, and sesame oil and whisk to combine.

Add chicken and press to submerge. Cover bowl with plastic wrap and refrigerate for 1-2 hours.

Line a baking sheet with a wire rack. In a clean bowl, combine the cornstarch, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Working with 1 piece of chicken at a time, remove from marinade, allowing excess to drip back into the bowl. Dredge chicken in cornstarch mixture, pressing to adhere. Gently shake off excess and transfer chicken to the prepared baking sheet. Cover sheet tightly with plastic and refrigerate for 30 minutes.

For the Sauce, whisk vinegar, soy sauce, and lemon juice together in bowl. Season with pepper to taste. 

Add the oil to a heavy bottom pot until it measures about 2 inches deep and heat the oil over medium-high heat to 375 degrees. Carefully add a quarter of chicken to the pot and fry until deep golden brown and cooked through, about 5 minutes, stirring gently as needed to prevent pieces from sticking together. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.

​Place the chicken onto a paper towel lined dish to drain excess oil. Continue with the remaining chicken. Serve chicken with sauce.

Hawaiian Fried Chicken

30 mins Active, 2 Hours Marinating Serves 4 Ingredients: Boneless Chicken Thighs, Pineapple Juice, Vegetable Oil, Soy Sauce, Sesame Oil Garlic Ginger