If you’re craving a dish that bursts with tropical sweetness, fiery Korean flair, and that unmistakable satisfying crunch, you need to try this Crispy Hawaiian Style Korean Fried Chicken Recipe. It’s a perfect fusion feast where tender, juicy chicken meets a sticky, vibrant pineapple-soy glaze with just the right kick of gochujang. Every bite delivers layers of flavor and texture, making it a definite crowd-pleaser for dinners, game days, or whenever you want to treat yourself to some seriously addictive comfort food. Trust me, once you make this, it’ll be on repeat!
Ingredients You’ll Need
The magic in this Crispy Hawaiian Style Korean Fried Chicken Recipe lies in simple, yet thoughtfully combined ingredients. Each one plays an essential role in building the perfect crispy texture and that uniquely sweet, spicy, and tangy glaze that dances on your taste buds.
- 2 lbs boneless, skinless chicken thighs: These provide juicy, flavorful meat that stays tender under that crispy coating.
- 1/2 cup cornstarch: Essential for that ultra-crispy crust that holds up well to the glaze.
- 1/2 cup all-purpose flour: Helps balance the texture and maintain crispiness.
- 1 teaspoon salt: Brightens the flavor of the chicken and the batter.
- 1/2 teaspoon black pepper: Adds a subtle heat and depth.
- 1/2 teaspoon garlic powder: For a whisper of savory aroma in the crust.
- 1/4 teaspoon baking powder: Lightens the batter and helps with a puffy crispness.
- 1 egg: Binds the batter ingredients and gives structure.
- 1/2 cup cold water: Forms the batter with the egg, ensuring a delicate coating.
- Vegetable oil for frying: Key for achieving that golden, crunchy finish.
- 1/2 cup pineapple juice: Brings tropical sweetness and natural acidity to the glaze.
- 1/4 cup soy sauce: Balances sweetness with salty umami depth.
- 2 tablespoons brown sugar: Amplifies the rich, caramelized notes in the glaze.
- 1 tablespoon rice vinegar: Adds a gentle tang to brighten the flavors.
- 1 tablespoon gochujang: The spicy Korean chili paste giving the glaze that signature heat and complexity.
- 1 teaspoon grated fresh ginger: Offers fresh, zesty warmth.
- 2 cloves garlic, minced: For an added savory punch in the sauce.
- 1 teaspoon sesame oil: Imparts a nutty aroma that rounds out the glaze beautifully.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry): Used to thicken the glaze so it clings perfectly.
- Toasted sesame seeds and chopped green onions: For garnish that adds crunch and freshness.
How to Make Crispy Hawaiian Style Korean Fried Chicken Recipe
Step 1: Prepare the Batter and Chicken
Start by whisking together the dry ingredients—cornstarch, flour, salt, pepper, garlic powder, and baking powder—in a large bowl. In another bowl, beat the egg with cold water until smooth. Combine the wet into the dry and stir gently to form a silky batter without lumps. Toss the bite-sized chicken thigh pieces into this batter, making sure they are thoroughly coated. This combination creates the perfect crisp and light texture we want to achieve.
Step 2: First Fry for Cooking Through
Heat 2 to 3 inches of vegetable oil in a heavy deep pot or fryer to 350°F (175°C). Carefully lower the battered chicken pieces into the hot oil in manageable batches. Fry for 5 to 6 minutes until the chicken is cooked through and the coating turns a light golden brown. Use a slotted spoon to remove the chicken and place it on paper towels to drain off excess oil. This first fry cooks the chicken perfectly while starting to crisp the crust.
Step 3: Second Fry for Maximum Crispiness
Return the drained chicken pieces to the hot oil for a second frying session, about 2 to 3 minutes. This double frying is the secret to that irresistible crunch that stays crispy even after tossing in the glaze. Remove once again and drain on fresh paper towels—it’s worth the extra step, trust me!
Step 4: Make the Hawaiian-Style Korean Glaze
While the chicken fries, combine pineapple juice, soy sauce, brown sugar, rice vinegar, gochujang, ginger, garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, letting all those flavors meld for about 5 to 6 minutes. Then stir in the cornstarch slurry and cook for another 1 to 2 minutes until the glaze thickens and becomes glossy. The balance of sweet pineapple and spicy gochujang gives this glaze its unique and addictive twist.
Step 5: Toss and Garnish
Immediately toss the freshly double-fried chicken in the warm glaze until every piece is beautifully coated and shiny. Lay them out on a serving platter and sprinkle generously with toasted sesame seeds and chopped green onions for that final touch of flavor and visual appeal. Serve immediately to enjoy the full crispy, juicy, sweet-spicy experience.
How to Serve Crispy Hawaiian Style Korean Fried Chicken Recipe
Garnishes
Garnishing this dish isn’t just for looks—those toasted sesame seeds add a light nutty crunch, while freshly chopped green onions bring a burst of vibrant freshness. You can also consider adding thinly sliced red chili or a sprinkle of flaky sea salt for an extra pop of flavor. These simple touches make every bite more exciting.
Side Dishes
This Crispy Hawaiian Style Korean Fried Chicken Recipe pairs wonderfully with fluffy steamed jasmine rice or sticky short-grain rice that soaks up the luscious glaze. For a refreshing contrast, serve alongside a crunchy shredded cabbage salad tossed with a light vinaigrette or some pickled vegetables to cut through the richness.
Creative Ways to Present
Bring an island-vibe to the table by serving this chicken in small bowls lined with banana leaves or on a tropical-themed platter with pineapple slices and lime wedges. You might also turn it into a fun finger food by offering it on skewers with bits of fresh pineapple and green onions threaded in-between for easy munching at a party.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be tough with this recipe!), refrigerate the glazed chicken in an airtight container for up to 3 days. To keep the chicken from becoming soggy, it’s best to store the chicken and glaze separately if possible and toss again before serving.
Freezing
You can freeze the cooked chicken before glazing by placing pieces on a baking sheet to freeze individually, then transferring to a freezer-safe bag for up to 1 month. Thaw fully in the fridge before reheating and adding the glaze.
Reheating
For best results, reheat leftover chicken in a hot oven or air fryer at 375°F (190°C) for 8 to 10 minutes to restore crispiness. Avoid microwaving as it tends to make the crust soggy. Add the glaze just before serving to keep that fresh sticky coating that defines the dish.
FAQs
What makes this chicken extra crispy?
The double-frying technique is key here. The first fry cooks the chicken through, and the second fry crisps up the coating for that perfect crunch that lasts even after glazing.
Can I use chicken breast instead of thighs?
Absolutely, but chicken thighs tend to stay juicier and more flavorful. If using breast, be careful not to overcook since it can dry out faster.
How spicy is the glaze?
This glaze offers a moderate heat level thanks to the gochujang, balanced by the sweetness of pineapple juice and brown sugar. You can adjust the spiciness by adding more gochujang or red pepper flakes to taste.
Is this recipe dairy-free?
Yes! This Crispy Hawaiian Style Korean Fried Chicken Recipe contains no dairy ingredients, making it suitable for dairy-free diets.
Can I make this gluten-free?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce. Cornstarch is naturally gluten-free, so it keeps the crunch intact.
Final Thoughts
I can’t recommend enough giving this Crispy Hawaiian Style Korean Fried Chicken Recipe a try—every bite feels like a mini getaway to a place where tropical sweetness and fiery Korean spices hug perfectly crispy chicken. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to become a fast favorite in your home kitchen. Happy frying and aloha!
