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
Scale
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.
