Crispy Hawaiian Chicken
Dive into the vibrant flavors of the tropics with this irresistible Crispy Hawaiian Chicken recipe! Perfectly golden and crunchy chicken bites are coated in a luscious, tangy-sweet Hawaiian glaze made with pineapple juice, soy sauce, honey, and a touch of ketchup for richness. The addition of tender pineapple chunks elevates the dish with bursts of natural sweetness, while green onions and optional sesame seeds lend a finishing touch of freshness and crunch. This dish combines the art of deep frying with a sticky, flavorful sauce that clings to every crispy bite, creating a harmonious balance of texture and taste. Serve it over a bed of steamed rice or alongside your favorite vegetables for a crowd-pleasing meal that’s as comforting as it is exotic. Whether it’s a weeknight dinner or a special occasion, this tropical twist on fried chicken will have everyone coming back for more!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 pieces eggs
- 2 cups vegetable oil
- 1 cup pineapple chunks (canned, drained)
- 1 cup pineapple juice (reserved from canned pineapple)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for cornstarch slurry)
- 2 stalks green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnishing)
Instructions
Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
In another bowl, beat the eggs.
Dip each piece of chicken into the eggs and then dredge it in the flour mixture, ensuring each piece is well-coated. Place coated chicken on a plate.
In a deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per batch until golden brown and crispy. Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
While the chicken cooks, make the Hawaiian sauce. In a medium saucepan, combine the pineapple juice, soy sauce, rice vinegar, honey, and ketchup. Stir and bring to a boil over medium heat.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add this slurry to the sauce while stirring until it thickens, about 1-2 minutes.
Add the pineapple chunks to the sauce and lower the heat to a simmer.
Once all the chicken is fried, toss the crispy chicken pieces in the sauce until evenly coated.
Serve the chicken hot, garnished with chopped green onions and sesame seeds if desired. Pair with steamed rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
6271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.9 g | 641% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 121.7 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
