Crispy Hawaiian Garlic Chicken with Sweet Soy Glaze
This mouthwatering Hawaiian Garlic Chicken features crispy, bite-sized pieces of chicken coated in a savory-sweet sauce that’s punctuated with plenty of fresh garlic. Inspired by the popular plate lunch staples found throughout Hawaii, this dish strikes the perfect balance between golden-brown crunch and sticky-sweet glaze. The chicken is first marinated in a ginger-soy mixture, then coated in a light cornstarch dredge before being fried until crispy and tossed in an irresistible garlic sauce that’s both deeply savory and subtly sweet.
Equipment
- Large bowl for marinating
- Heavy-bottom deep pot or wok
- Thermometer
- Spider strainer or slotted spoon
- Wire rack
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Microplane or garlic press
Ingredients
Meat
- 2 pounds Chicken thighs boneless, skinless, cut into 1.5-inch pieces [900g]
Produce
- 1 tablespoon Fresh ginger grated [15g]
- 14 cloves Garlic divided: 2 for marinade, 12 for sauce [about 42g total]
- 2 whole Green onions thinly sliced
Condiments
- 3 tablespoons Soy sauce for marinade [45ml]
- 1 tablespoon Mirin for marinade [15ml]
- 1/2 cup Soy sauce for sauce [120ml]
- 1/4 cup Mirin for sauce [60ml]
- 2 tablespoons Rice vinegar [30ml]
- 1 tablespoon Sesame oil [15ml]
Baking & Spices
- 1 cup Cornstarch [120g]
- 1/2 teaspoon Salt [2.5g]
- 1/4 teaspoon White pepper [1g]
- 1/4 cup Brown sugar [50g]
Oils & Vinegars
- 4 cups Vegetable oil for frying [960ml]
Nuts & Seeds
- 1 tablespoon Sesame seeds toasted [9g]
Instructions
Marinate the Chicken
- In a large bowl, combine soy sauce, mirin, grated ginger, and minced garlic.
- Add chicken pieces and toss to coat thoroughly.
- Cover and refrigerate for 30 minutes to 4 hours.
Prepare the Coating
- In a shallow dish, mix cornstarch, salt, and white pepper.
- Remove chicken from marinade, letting excess drip off.
- Coat each piece thoroughly in the cornstarch mixture.
Fry the Chicken
- Heat oil in a heavy-bottom pot to 350°F (175°C).
- Working in batches, fry chicken for 5-6 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels or a wire rack.
Make the Sauce
- In a small saucepan, combine all sauce ingredients.
- Simmer over medium heat for 5-7 minutes until slightly thickened.
Final Assembly
- Transfer fried chicken to a large bowl.
- Pour hot sauce over chicken and toss to coat evenly.
- Garnish with green onions and sesame seeds.
Notes
– Make Ahead: Chicken can be marinated up to 4 hours in advance. Sauce can be made up to 2 days ahead and reheated.
– Storage: Leftovers keep for 3 days in the refrigerator but coating will soften.
– For extra crunch, double-coat the chicken by dipping in beaten egg after the first cornstarch coating, then coating again in cornstarch.
– For a gluten-free version, use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
– To reduce heat, remove garlic from sauce after simmering and before tossing with chicken.
– Storage: Leftovers keep for 3 days in the refrigerator but coating will soften.
– For extra crunch, double-coat the chicken by dipping in beaten egg after the first cornstarch coating, then coating again in cornstarch.
– For a gluten-free version, use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
– To reduce heat, remove garlic from sauce after simmering and before tossing with chicken.
Notes
- Lighter Alternatives: Use skinless chicken breasts instead of thighs for a leaner option. Swap brown sugar with honey or a sugar substitute like stevia for a lighter sauce.
- Ingredient Substitutions: Replace mirin with dry white wine or rice vinegar mixed with sugar. For a gluten-free version, use tamari instead of soy sauce.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) to retain crispiness.
- Reheating Tips: Reheat chicken in the oven or air fryer to maintain the crunchy texture. Avoid microwaving to prevent sogginess.
Quick Tips
- Thicken Sauce: If the sauce is too thin, dissolve 1 teaspoon of cornstarch in water and stir it into the sauce while simmering.
- Texture Improvement: Double-coat the chicken for extra crispiness. After the first coating, dip in beaten egg and then coat again with cornstarch.
- Better Frying: Fry chicken in small batches to avoid overcrowding and ensure even crispiness.
Side Dish Suggestions
- Steamed Vegetables: Simple options like steamed broccoli or bok choy complement the sweet soy glaze.
- White or Brown Rice: Serve with fluffy steamed rice to absorb the sauce.
- Asian-Style Salad: A light cabbage salad with a sesame vinaigrette pairs well with the rich flavors of the dish.
Nutritional Benefits
- High Protein: Chicken thighs provide a good source of protein, essential for muscle repair and growth.
- Antioxidants: Garlic is rich in antioxidants and has anti-inflammatory properties.
- Vitamins and Minerals: Green onions provide a boost of vitamins A, C, and K, while sesame seeds add healthy fats and essential minerals like calcium.
Serving Suggestions
- Portion Sizes: Serve about 4-6 pieces of chicken per person, with ½ cup of rice as a side.
- Presentation Tips: Garnish with extra sesame seeds and thinly sliced green onions for an elegant presentation. Serve on a large platter for family-style dining.
- Beverage Pairing: This dish pairs well with a crisp white wine like Sauvignon Blanc or a refreshing iced green tea.
Meal Prep Tips
- Marinade Ahead: Marinate the chicken up to 4 hours in advance to save time before dinner.
- Pre-cut Ingredients: Slice chicken, green onions, and garlic the day before, storing them in separate containers for easy assembly.
- Sauce Storage: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat gently before tossing with the fried chicken.
Customization Ideas
- Vegetarian Version: Substitute chicken with tofu or cauliflower florets for a plant-based option.
- Spicier Version: Add chili flakes or Sriracha to the sauce for extra heat.
- Dairy-Free: The recipe is naturally dairy-free, but ensure your soy sauce and other ingredients are free from hidden dairy products.
Frequently Asked Questions
- Can I bake the chicken instead of frying it? Yes, for a healthier version, bake the chicken at 400°F (200°C) for 20-25 minutes or until crispy, flipping halfway through.
- What type of oil is best for frying? Vegetable oil or any neutral oil with a high smoke point like peanut or canola oil works well for frying.
- Can I use a different type of sugar? Yes, you can substitute brown sugar with coconut sugar or honey for a different flavor profile.
- How do I prevent the chicken from becoming soggy? Make sure to drain the fried chicken on a wire rack instead of paper towels to retain crispiness.
- Can I freeze leftovers? It’s not recommended to freeze this dish, as the sauce may cause the chicken to lose its crispiness.
Recipe Success Tips
- Marinate for maximum flavor: Let the chicken marinate for at least 30 minutes, but if possible, aim for 4 hours to enhance the flavor.
- Use a thermometer: Ensure the oil reaches 350°F (175°C) before frying and check that the chicken’s internal temperature reaches 165°F (74°C) for safe cooking.
- Double-coat for extra crunch: For even crispier chicken, dip each piece in beaten egg after the first cornstarch coating and then coat again in cornstarch.
- Serve immediately: For the best texture, serve the dish right after frying and tossing it in the sauce.
- Reheat with care: Reheat leftover chicken in the oven or air fryer to keep it crispy. Avoid microwaving to prevent sogginess.
