Hawaiian Fried Garlic Chicken
Crispy bites of fried chicken coated in a sweet and sticky Hawaiian Garlic Sauce! Serve with white rice or fried rice.
Ingredients
- 2 pounds/one kilo chicken breast or thigh, sliced into cubes
Sauce and Marinade
- 3/4 cup soy sauce
- 3/4 cup sugar
- 1/2 cup garlic, crushed or finely chopped
- 1/4 cup green onion, chopped
- 1 TBSP sesame oil
- 1 tsp red chili flakes
- 1/2 tsp white pepper
- 1 TBSP cornstarch
- 1 TBSP vegetable oil (I use canola)
Dry
- 1 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 tsp salt
Instructions
Sauce
- Add soy sauce and sugar to a saucepan, bring to a boil, lower heat just a bit and let gently boil for 2-3 minutes. It will thicken slightly. Add garlic and green onion, sesame oil, chili flakes, and pepper and boil for one more minute. Remove from the heat.
- Place cubed chicken in a large bowl or container. Measure out 4 to 5 Tablespoons of the garlic sauce onto the chicken. Add 1 Tablespoon cornstarch and 1 Tablepoon vegetable oil. Mix to combine and coat the chicken. Cover and let the chicken marinate and tenderize for 30 minutes, or up to overnight.
Dry Coat and Fry
- Add flour, cornstach, and salt to a bowl and whisk to combine. Add in 3 Tablspoons of the garlic sauce to the dry mix and whisk to create small clumps. TIP: these clumps will crisp up when the chicken fries and make for the crunchiest bite.
- Heat about 2 inches of oil in a wide frying pan or pot until shimmering.
- Add a few marinated chicken cubes at a time to the dry mix and coat, pressing on the chicken to adhere the coating. Fry until golden and crispy. Transfer to a paper bag or paper towel to drain some of the oil.Repeat with all chicken pieces.
Serve
- Before serving, heat garlic sauce. Add fried chicken and toss to coat. Alternatively you can serve the chicken in a big bowl with the garlic sauce on the side and spoon over as desired.Serve with white rice or fried rice.
