Description
Crispy Hawaiian Style Korean Fried Chicken features double-fried chicken wings tossed in a sweet and spicy Hawaiian-inspired Korean glaze made with pineapple juice, gochujang, and honey. This fusion dish delivers an irresistible combination of crunchy texture and bold flavors perfect for a main course.
Ingredients
Scale
Chicken
- 2 lbs chicken wings or drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil for frying
Hawaiian-style Korean Glaze
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Garnish
- Toasted sesame seeds
- Chopped green onions
Instructions
- Season the Chicken: In a large bowl, season the chicken wings with salt, black pepper, and garlic powder. Toss well to ensure even coating on all pieces.
- Coat the Chicken: In another bowl, combine cornstarch and all-purpose flour. Dredge each chicken wing in the flour mixture, pressing gently so the coating adheres well. Place coated pieces on a wire rack and set aside.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large pot or deep skillet and heat to 350°F (175°C), ideal for frying.
- First Fry: Fry the chicken wings in batches for 8 to 10 minutes until they turn golden brown and are cooked through. Remove wings and drain on a paper towel-lined rack. Allow to rest for 5 minutes.
- Double Fry for Crispiness: Return the chicken wings to the hot oil and fry for an additional 2 to 3 minutes. This step ensures an ultra crispy texture typical of Korean-style fried chicken. Drain again on paper towels.
- Prepare the Glaze: While the chicken fries, combine pineapple juice, soy sauce, gochujang, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring frequently until the glaze thickens slightly.
- Glaze the Chicken: Toss the double-fried chicken wings in the warm glaze to coat evenly or brush the glaze over each piece for a beautiful shine and flavor.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the glazed chicken. Serve hot alongside steamed rice or pickled radish for balance.
Notes
- Double frying is essential for achieving the extra-crispy Korean-style texture.
- For more heat, increase the amount of gochujang or add chili flakes.
- This dish pairs wonderfully with steamed rice or pickled radish for a balanced meal.
- Use a thermometer to maintain oil temperature to avoid greasy chicken.
