Imagine biting into golden, irresistibly crunchy chicken with a perfect balance of sweet, spicy, and tangy flavors that transport you straight to a tropical paradise. This Crispy Hawaiian Style Korean Fried Chicken Recipe combines the best of Korean fried chicken’s signature crispiness with a luscious Hawaiian-inspired sauce rich in pineapple and honey. It’s a spectacular dish that’s as vibrant in flavor as it is satisfying in texture. Whether you’re craving a fun dinner or a crowd-pleasing appetizer, this recipe is your new go-to for an effortlessly impressive meal.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients, each playing a crucial role in building the complex layers of taste, texture, and color. From the crunchy coating to the zesty sauce, these basics come together to create something truly special in your kitchen.
- Chicken wings or drumettes (1 1/2 pounds): The perfect size for frying, these pieces soak up flavors and crisp up beautifully.
- All-purpose flour (1 cup): Provides a sturdy base for the crispy coating that locks in juiciness.
- Cornstarch (1/2 cup): Adds extra crunch when combined with the flour for the ultimate crunchy bite.
- Salt (1/2 teaspoon): Enhances every layer of flavor throughout the chicken and coating.
- Black pepper (1/4 teaspoon): Brings a subtle heat that balances perfectly with the sweetness of the sauce.
- Garlic powder (1/2 teaspoon): Adds depth and an irresistible savory note to the coating.
- Paprika (1/2 teaspoon): Offers a warm hue and a mild smoky flavor to the crust.
- Buttermilk (1/2 cup): Tenderizes the chicken and helps the coating stick for a non-greasy crust.
- Oil for frying: Choose a neutral oil with a high smoke point to get perfectly crispy chicken every time.
- Soy sauce (1/4 cup): A salty backbone for the sauce bringing umami punch.
- Honey (2 tablespoons): Provides a natural sweetness that balances the savory and spicy elements.
- Brown sugar (2 tablespoons): Adds a caramel depth to the sauce’s flavor profile.
- Pineapple juice (2 tablespoons): The Hawaiian secret that brightens the sauce with a fruity tang.
- Rice vinegar (1 tablespoon): Lends a light acidity that cuts through richness perfectly.
- Gochujang (1 tablespoon): This Korean chili paste delivers the iconic spicy kick unique to Korean fried chicken sauces.
- Minced garlic (2 cloves): Fresh garlic raisies the flavor bar in the sauce.
- Grated fresh ginger (1 teaspoon): Adds warmth and a subtle zing, elevating the sauce complexity.
- Sesame oil (1 teaspoon): Infuses a nutty aroma that ties the Hawaiian and Korean flavors beautifully.
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water): Thickens the sauce to a perfect glaze that clings to each crispy piece.
How to Make Crispy Hawaiian Style Korean Fried Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by mixing the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl. This combination ensures a crunchy, flavorful crust. Next, dip each piece of chicken into the buttermilk—this tenderizes the meat and helps the coating adhere perfectly.
Step 2: Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F. Carefully place the coated chicken pieces in the hot oil without overcrowding. Fry the chicken in batches for about 8 to 10 minutes until the pieces turn golden brown and reach a safe internal temperature. Drain the fried chicken on paper towels to remove excess oil.
Step 3: Make the Hawaiian-Korean Sauce
In a saucepan over medium heat, combine the soy sauce, honey, brown sugar, pineapple juice, rice vinegar, gochujang, minced garlic, grated ginger, and sesame oil. Bring the mixture to a gentle simmer, then stir in the cornstarch slurry. Cook until the sauce thickens into a glossy glaze that perfectly envelops the chicken.
Step 4: Toss and Coat
Transfer the hot fried chicken to a large bowl and pour the sauce over it. Toss the chicken pieces gently but thoroughly to coat each piece in that luscious, sticky glaze. This step is where your Crispy Hawaiian Style Korean Fried Chicken Recipe truly comes alive.
How to Serve Crispy Hawaiian Style Korean Fried Chicken Recipe
Garnishes
The finishing touches make all the difference. Sprinkle toasted sesame seeds and freshly chopped green onions over the glazed chicken. These garnishes add a delightful crunch and a pop of vibrant color that enhances both flavor and presentation.
Side Dishes
Serve your Crispy Hawaiian Style Korean Fried Chicken Recipe alongside steamed jasmine rice or sticky sushi rice to soak up that incredible sauce. A crisp cucumber salad or a tangy slaw also pairs wonderfully to bring freshness that balances the richness of the fried chicken.
Creative Ways to Present
For a fun party platter, arrange the chicken on a bed of shredded cabbage with pineapple chunks scattered around for extra Hawaiian flair. If you want a more casual vibe, pile the chicken in paper-lined baskets with extra sauce on the side for dipping. No matter how you present it, the vibrant colors and textures will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separately if possible to retain the crispy texture when reheating later.
Freezing
Freeze the cooked chicken pieces in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. Frozen chicken can last up to one month. Defrost overnight in the fridge before reheating to keep the quality intact.
Reheating
To bring back the crispiness, reheat the chicken in a preheated oven at 375°F for about 10 to 15 minutes. Avoid microwaving as it can make the coating soggy. You can lightly toss the reheated chicken in warmed sauce afterward for that fresh, glazed finish.
FAQs
Can I use chicken thighs instead of wings for this Crispy Hawaiian Style Korean Fried Chicken Recipe?
Absolutely! Boneless or bone-in chicken thighs work great too. Just adjust the frying time to ensure they are cooked through, as thighs tend to be thicker than wings.
What if I don’t have buttermilk? Can I substitute it?
Yes! You can make a quick substitute by mixing 1/2 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes, and it’ll mimic buttermilk’s tenderizing effect.
How spicy is this Korean Hawaiian sauce?
The heat level depends on the amount of gochujang you add. The recipe balances sweetness with a mild to medium spicy kick, but you can reduce or increase the gochujang quantity to suit your taste.
Is double frying necessary for extra crispiness?
Double frying isn’t required but highly recommended if you want that next-level crunch. Fry the chicken first until almost cooked, rest briefly, then fry again for a few minutes to get the ultimate crispy texture.
Can I add pineapple chunks to the sauce?
Definitely! Adding pineapple chunks enhances the Hawaiian vibe and brings a fresh burst of sweetness that complements the spicy and savory flavors beautifully.
Final Thoughts
This Crispy Hawaiian Style Korean Fried Chicken Recipe is a spectacular blend of cultures and flavors that’s sure to become a favorite at your table. With its satisfying crunch, vibrant sauce, and simple ingredients, it’s a dish you’ll find yourself making again and again. So grab your apron and start frying—your taste buds are in for an unforgettable treat!
Print
Crispy Hawaiian Style Korean Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean-Hawaiian Fusion
Description
Enjoy a delightful fusion of sweet, spicy, and savory flavors with this Crispy Hawaiian Style Korean Fried Chicken recipe. Featuring double-fried chicken wings or drumettes coated in a flavorful Hawaiian-Korean sauce made with honey, pineapple juice, and gochujang, this dish delivers maximum crispiness and irresistible taste perfect for a main course.
Ingredients
Chicken and Coating
- 1 1/2 pounds chicken wings or drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup buttermilk
- Oil for frying
Hawaiian-Korean Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Prepare the coating: In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika to make the seasoned flour mixture.
- Coat the chicken: Dip each chicken wing or drumette into the buttermilk, allowing any excess to drip off, then thoroughly dredge it in the flour mixture ensuring a complete coating.
- Heat the oil: In a deep skillet or fryer, heat oil to 350°F (175°C) to prepare for frying the chicken.
- Fry the chicken: Fry the chicken in batches, avoiding overcrowding, until golden brown and cooked through, approximately 8 to 10 minutes per batch. Drain the fried chicken on paper towels.
- Optional double-fry for extra crunch: For maximum crispiness, fry the chicken a second time for 2–3 minutes after letting it rest briefly.
- Make the sauce: In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, pineapple juice, rice vinegar, gochujang, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Immediately toss the hot fried chicken wings in the sauce until they are evenly coated.
- Serve: Garnish with sesame seeds and chopped green onions, and serve the crispy Hawaiian Style Korean Fried Chicken immediately for best flavor and texture.
Notes
- For extra crunch, try double-frying the chicken: fry once until just cooked, let rest, then fry again for 2–3 minutes.
- Add pineapple chunks or slices to the sauce for a sweeter Hawaiian flavor twist.
- Ensure oil temperature remains steady at 350°F to achieve perfect crispiness without greasiness.
- Use fresh chicken wings or drumettes for best texture and flavor.
