Crispy Hawaiian Fried Chicken Recipe
Are you ready to try the ultimate crispy, tropical dinner tonight? This amazing Crispy Hawaiian Fried Chicken Recipe will quickly become your family's new favorite meal.
Equipment
- Large mixing bowl
- Deep heavy-bottomed skillet or large Dutch oven
- Wire cooling rack set over a baking sheet
- Metal kitchen tongs
- Digital meat thermometer
- Paper towels
Ingredients
- Boneless, skinless chicken thighs – 2 pounds, cut into bite-sized pieces
- Unsweetened 100 percent pure pineapple juice – 1/2 cup
- Low-sodium soy sauce or tamari – 1/4 cup
- Brown sugar – 2 tablespoons, packed tightly
- Fresh garlic – 2 cloves, finely minced
- Fresh ginger – 1 tablespoon, finely grated
- Cornstarch – 1 cup, for coating
- Vegetable oil, for deep frying
- Green onions, finely sliced for garnish
Instructions
Make the Marinade
- Whisk together the pineapple juice, soy sauce, brown sugar, garlic, and ginger in your large mixing bowl. Make sure the sugar dissolves completely before adding the meat.
Marinate the Chicken
- Place your chicken thigh pieces directly into the sweet pineapple marinade. Cover the bowl and let it sit in the refrigerator for at least thirty minutes.
Heat the Oil
- Pour vegetable oil into your deep skillet until it reaches two inches deep. Heat the oil over medium heat until it reaches 350 degrees Fahrenheit.
Coat with Cornstarch
- Remove the chicken from the marinade and drain the excess liquid. Toss each piece generously in the cornstarch until it is completely coated.
Fry the Chicken
- Drop the coated chicken pieces carefully into the hot vegetable oil in batches. Do not crowd the skillet so the oil stays hot.
Cook Until Golden
- Fry the chicken pieces for about five to seven minutes. Flip them occasionally until they turn a beautiful, deep golden brown color.
Check the Temperature
- Insert your digital meat thermometer into the thickest piece of fried chicken. Ensure the internal temperature reads at least 165 degrees Fahrenheit.
Drain and Serve
- Use your kitchen tongs to transfer the hot chicken onto your wire rack. Let the excess oil drain, garnish with sliced green onions, and serve.
Notes
- Use chicken thighs: Chicken thighs stay much juicier than chicken breasts when frying at high heat.
- Double coat it: For extra crunch, dip the coated chicken back into the marinade and coat with cornstarch again.
- Pairing: Serve with traditional Hawaiian macaroni salad, white jasmine rice, mango salsa, and pineapple juice.
- Storage: Store leftover chicken pieces in a single layer inside a sealed container in the refrigerator for up to three days.
- Reheating: Reheat in an air fryer at 375°F for five minutes or in a traditional oven on a wire rack. Never use the microwave.