Fried Chicken Hawaiian Style Recipes

DA FAMOUS "BROKE DA MOUTH" GARLIC FURIKAKE CHICKEN

Steps:

• For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
• For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
• Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
• Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
• Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
• Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
• Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.

HAWAIIAN MOCHIKO CHICKEN

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

HAWAIIAN MOCHI FRIED CHICKEN

Steps:

• Bone the chicken if not already done and cut into plump finger-size nuggets and set aside.
• Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
• Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
• Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
• Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

FRIED CHICKEN HAWAIIAN-STYLE

Steps:

• Combine all the above ingredients in a large bowl.
• Add chicken to mixture and stir together.
• Cover bowl and place in refrigerator to marinate 4 - 6 hours or overnight.
• When ready to cook, remix since batter may separate overnight.
• Deep fry in oil.
• Drain and serve.

MOCHIKO CHICKEN RAMEN NOODLES

Steps:

• Cut chicken into bite or two-bite cubes. Whisk all marinade ingredients together in a medium sized bowl. Add chicken and mix to coat. Place in the fridge to marinate overnight, or for a minimum of half an hour.
• Heat oil for frying. When oil is hot, gently place chicken pieces in to fry, without crowding the oil. When the first side is a lovely golden color, flip and fry the second side. I like to use chopsticks for this part-hey don't scrape the bottom of the pan like metal tongs. Place fried chicken on paper towels to soak up any excess oil.
• While the chicken is frying, heat up a second large pan with sesame oil. Add garlic and scallions and saute until fragrant. Add onion and red pepper or carrot. Saute for about a minute, to lightly soften the veggies but so they stay crunchy! Add the gochujang. Add water, raw ramen noodles, soup mix, soy sauce, and pepper. Flip the square of noodles and once they start softening up, gently separate them.
• Cook until the water is reduced completely and the noodles are fully cooked through- a couple minutes. Push the noddle stir fry to the side of the pan, add another drop of oil, and fry the two eggs(I only fry mine on one side till the bottom is very crispy).
• To serve: Divide the noodles among serving dishes, and top with chicken and fried egg.