Crispy Hawaiian Fried Garlic Chicken Thats Irresistibly Juicy
This crispy Hawaiian fried garlic chicken is juicy inside, golden and crunchy outside, and bursting with bold garlic and sweet island flavors thanks to a fast marinade and quick fry.
Equipment
- 1 Mixing bowl for combining marinade ingredients
- 1 Skillet or pressure cooker pot for frying
Ingredients
Main ingredients
- 2 pounds boneless chicken thighs juicy and tender under pressure
- ½ cup soy sauce for salty, savory flavor
- ¼ cup brown sugar adds sweet Hawaiian vibe
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon black pepper for heat
- ½ cup cornstarch for dredging, mixed with flour
- ½ cup all-purpose flour mixed with cornstarch for dredging
- 2 eggs beaten
- vegetable oil for deep frying
- green onions for garnish
- sesame seeds for garnish
Instructions
Instructions
- In a bowl, mix soy sauce, brown sugar, minced garlic, grated ginger, and black pepper real good. This marinade is where the Hawaiian flavors start making friends.
- Toss your chicken thighs into the marinade. Let them soak for at least 15 minutes. You gotta give the flavors time to sink in.
- While you wait, blend the cornstarch and flour in a separate shallow dish. This combo makes your chicken crispy magic on the outside.
- Dip each chicken piece in the beaten eggs, then coat in the flour mix. This double dip is key for that irresistible crust.
- Heat vegetable oil in a deep skillet or your pressure cooker’s pot if it’s stove-safe. You want it hot, around medium-high heat.
- Fry the chicken in batches. Don’t crowd the pot or you’ll lose heat and crispiness. After about 6 to 8 minutes per batch, your chicken should be golden brown and cooked through.
- Let your fried chicken rest on paper towels to drain excess oil.
- Before serving, sprinkle with fresh green onions and sesame seeds. Serve hot and get ready to enjoy.
Notes
Store leftovers in an airtight container and reheat at 350°F for about 10 minutes for a crispy finish, or microwave in short bursts.