Hawaii Korean Fried Chicken. Korean chicken in Hawaii refers to a very specific dish. Deep-fried chicken that has been dipped in a sweet shoyu and vinegar sauce with roasted sesame seeds and green onions. This is so easy to make and it's a huge hit for big meals or parties.

Can't decide if plain or shoyu was my favorite. Quick service, friendly staff, and fresh piping hot wings. Parking could be a challenge but there's free parking across Young st and meters fronting the store. You can have Hawaii Korean Fried Chicken using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Hawaii Korean Fried Chicken

You need 8 of Chicken Thighs - Deboned.
You need of Dry Mix.
You need 1 Box of Mochiko Flour.
You need of Garlic Salt.
Prepare of Garlic Powder.
Prepare of Salt.
It's of Pepper.
It's of Sauce.
It's 1 Cup of Aloha Shoyu.
Prepare 1/3 Cup of Sesame Oil.
It's 6 Cloves of Fresh Garlic.
It's 4 of " Ginger piece.

The Japanese cousin is called Karaage, and involves marinating chicken pieces in a soy, sugar and rice vinegar sauce first, then coating the chicken in potato starch and deep frying it. The Korean cousin is called Dakgangeong, and involves dusting the chicken in potato starch, frying it, letting it sit and then frying it again. This chicken probably has no actual ties to Korean food, but its flavor shouldn't be questioned. Korean fried chicken from Zippy's consists of tender pieces of chicken fried and then smothered in a sauce made of shoyu, brown sugar, garlic, red pepper, and sesame seed, and garnished with green onion.

Hawaii Korean Fried Chicken instructions

In a medium-sized bowl place dry mix ingredients together. (I always eyeball, don't have an exact measurement). Mix thoroughly..
Debone Thighs to Strips/Bite size pieces, if you don't have boneless..
Place pieces in dry mix bowl -- cover chicken completely, all sides and under skin if possible..
Shake off excess dry mix over bowl, then put into frying pot..
Mix Sauce in separate bowl. The ginger I just skinned it, left it as is but pounded it a bit to release flavor &it's easier to control the ginger taste this way..
When chicken is fried to a brown, place on the rack to do excess oil off..
Place choke chicken into sauce bowl. Coat chicken then place on rack again or plate to serve! *don't leave chicken in sauce because it'll get soggy..

Dakgangjeong is a big part of the Korean fried chicken culture, and some of the best dakgangjeong places are in traditional markets and streets of Korea, sometimes with long lines. Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word. I'm Rose and welcome to my kitchen! If you are new to my channel and you enjoy my recipes, please consider subscribing. Your support means a lot to me.