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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinate Time 4 hours
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 420 kcal

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.