Go Back
–+ servings
Golden Hawaiian Fried Chicken

Crispy Golden Hawaiian Fried Chicken for the Ultimate Feast

Experience the ultimate Crispy Golden Hawaiian Fried Chicken, a fusion dish inspired by karaage, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 4 pieces
Course: Dinner
Cuisine: Hawaiian, Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg boneless, skinless chicken thighs for best results
  • 1 cup rice flour can substitute with all-purpose flour
  • 1/2 cup cornstarch no direct substitute
  • 1 tbsp sugar use brown sugar for richer flavor
  • 1/4 cup soy sauce tamari for gluten-free
  • 3 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 tsp salt adjust to taste
  • 2 tbsp toasted sesame oil can substitute with vegetable oil
For the Dipping Sauce
  • 1/2 cup mayonnaise Greek yogurt can be a substitute
  • 1 tbsp chili paste adjust amount to taste
For the Finishing Touch
  • 2 tbsp furikake omit or use sesame seeds if unavailable
  • 1 large egg vital for texture

Equipment

  • mixing bowl
  • Deep pot or heavy-duty skillet
  • Kitchen Thermometer
  • Slotted Spoon

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 you achieve a smooth batter. Set aside for at least 10 minutes.
  2. Add the boneless, skinless chicken thighs to the batter, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight.
  3. Make the spicy mayo by combining mayonnaise, chili paste, a splash of water, sugar, lemon juice, and garlic paste in a separate bowl. Adjust spiciness as desired.
  4. In a deep pot or heavy-duty skillet, heat oil to 350°F (175°C). Monitor closely to prevent overheating.
  5. Fry the marinated chicken in batches for 4-5 minutes until golden brown and crispy, ensuring it reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken, drain excess oil, and sprinkle with furikake while hot.
  7. Serve immediately with a bowl of spicy mayo for dipping, ideally over steamed rice or alongside a cucumber salad.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 24gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Maintain oil temperature and avoid overcrowding while frying to ensure optimal crispiness.

Tried this recipe?

Let us know how it was!