Crispy fried chicken thighs tossed in a sticky, sweet, and spicy shoyu-based sauce with honey, garlic chili, and sesame. A must-try!
You know how some meals just hit differently? Like, they don’t just taste amazing, but they pull you straight back to a certain moment, a certain feeling? This Korean-Hawaii Chicken Recipe does that for me every single time.
I can still see my mom standing by the stove, flipping golden, crispy chicken in our old frying pan. She never used a thermometer (which, let’s be real, always stressed me out), but somehow, she just knew when it was perfectly cooked. And don’t even get me started on how fast she moved—flour dusting the counters, the scent of hot oil filling the kitchen, and me standing there, practically vibrating with impatience.
Then came the sauce. That glorious, sweet-salty-spicy sauce that she whipped up with a little of this, a splash of that, never measuring but always getting it right. I’d burn my fingers stealing pieces straight from the pan, pretending I was “helping” when really, I was just snacking before dinner even started.
Now, every time I make this dish, I feel like I’m back in that kitchen, watching her work her magic. And while mine will never be exactly like hers (seriously, why do moms have these unteachable cooking superpowers?), it’s still pretty dang close.
Why You’ll Love This Korean-hawaii Chicken Recipe?
- Crunchy, juicy, saucy perfection. Crispy fried chicken coated in a bold, flavorful sauce. What’s not to love?
- Hawaiian meets Korean flavors. Think soy sauce, sesame, honey, and chili heat all working together in perfect harmony.
- Simple but so satisfying. No complicated techniques. Just fry, sauce, and eat.
- Better than takeout. And honestly, probably faster, too.
- Customizable. Want it spicier? Sweeter? Crispier? You do you.
Ingredient Notes:
Let’s break it down, because every ingredient here has a job to do.
- Chicken Thighs – Juicier and more flavorful than chicken breasts. Plus, they’re forgiving. Even if you slightly overcook them, they stay tender.
- All-Purpose Flour – The base of the crispy coating. But the trick? Letting it sit on the chicken before frying. Game-changer.
- Shoyu (Soy Sauce) – Aloha Shoyu is my favorite for that Hawaiian-style saltiness, but any soy sauce works.
- Apple Cider Vinegar – Adds a little tang that cuts through the richness. It’s subtle but essential.
- Brown Sugar + Stevia – The perfect mix of sweetness to balance out the soy and spice. You can use all brown sugar if that’s more your style.
- Chili Garlic Sauce – A little heat, a little tang. Adjust to your spice tolerance (or throw in extra if you like to live on the edge).
- Honey – Gives the sauce that glossy, sticky finish that makes it cling to every crispy bite.
- Green Onions & Sesame Oil – Classic Korean-Hawaiian flavors that bring everything together.
Pro Tip: The flour needs time to absorb moisture from the chicken before frying. If you skip this step, the coating will fall right off. Learned that the hard way.
How To Make Korean-hawaii Chicken?
This isn’t one of those fussy recipes where you need a deep fryer or a thermometer. Just a pan, some oil, and a little patience. Let’s get to it.
Step 1: Cut & Coat the Chicken
Start by cutting your boneless chicken thighs into bite-sized pieces—about four per thigh. No need for skin; we’re frying and saucing them anyway.
Toss the chicken generously in flour, making sure every piece is coated. Cover with plastic wrap and pop it in the fridge for at least one hour.
Why this matters: If you skip the rest time, the flour won’t stick, and your crispy coating will just… disappear. Sad.
Step 2: Make the Sauce
While the chicken chills, mix up the magic. In a big bowl, combine shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, sesame oil, and sesame seeds (if using).
Why this matters: The sauce should be ready before the chicken’s done frying. Because once it’s crispy, you’re gonna want to dunk it immediately.
Step 3: Fry the Chicken
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Pour about ½ inch of vegetable oil into a frying pan and heat it over medium-high. Once it’s hot, carefully drop in the chicken pieces one by one (so they don’t clump together).
Fry for 5-6 minutes per side, flipping once, until beautifully golden brown. When the chicken looks almost done, turn the heat up to high for the last minute.
Why this matters: That final blast of high heat seals in the crunch so your chicken doesn’t go soggy when sauced.
Step 4: Sauce & Serve
Pull the chicken out of the pan and immediately dunk it into the shoyu sauce. You can do it one by one, or just throw a whole batch in and toss it around. (Mom-style.)
Lay it out on paper towels to catch any extra sauce—this keeps the crust crispy while the flavors soak in.
Bonus Tip: Want extra spice? Drizzle on more chili garlic sauce. You know you want to.
Storage Options:
If you actually have leftovers (unlikely, but let’s pretend), here’s what to do:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or
air fryer at 375°F for 10 minutes to get the crisp back. - Freezer: Freeze the fried chicken before saucing. Reheat at 400°F for 12-15 minutes, then toss in fresh sauce.
Variations and Substitutions:
This recipe is already perfect, but if you want to make it your own, go for it:
- Swap the Protein – Try chicken wings, pork belly, or even tofu.
- Adjust the Heat – More chili garlic sauce = more fire. Add sriracha if you’re feeling bold.
- Make It Gluten-Free – Use cornstarch instead of flour, and tamari instead of soy sauce.
What to Serve with Korean-hawaii Chicken?
You don’t need much, but these sides work beautifully:
- Steamed Rice – Because that sauce needs a best friend.
- Pickled Veggies – Radish or cucumber to balance the richness.
- Kimchi – The ultimate sidekick.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Fry the chicken first, then coat it in sauce right before serving.
What’s the best way to keep it crispy?
Use paper towels after frying, and don’t stack the chicken.
Can I make it less spicy?
Of course! Just dial back the chili garlic sauce.
This Korean-Hawaii Chicken is crispy, saucy, and ridiculously flavorful. Whether you’re making it for a big family dinner or just treating yourself to some seriously good fried chicken, this recipe delivers.
So, what do you think? Will this be your new favorite way to do fried chicken? Let me know—I love hearing how these recipes turn out in your kitchen!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Korean-hawaii Chicken Recipe
Ingredients
For the Chicken:
- 3½ lbs boneless chicken thighs cut into bite-sized pieces
- ¾ cup all-purpose flour
- Vegetable oil for frying
For the Sauce:
- ⅔ cup shoyu Aloha Shoyu recommended
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ¼ cup Stevia or substitute with additional brown sugar
- 3 tablespoons chili garlic sauce or preferred hot sauce
- 2 tablespoons honey
- ⅓ cup green onions finely chopped
- 1 tablespoon sesame oil
- 2 teaspoons roasted sesame seeds optional
Instructions
Prepare the Chicken
- Trim any excess fat from the boneless chicken thighs and cut them into bite-sized pieces, approximately four pieces per thigh. The skin is not required, as the chicken will be fried and coated in sauce.
Coat the Chicken
- Place the flour in a large mixing bowl. Dredge the chicken pieces evenly, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least one hour to allow the flour to bond with the chicken, resulting in a crispier texture when fried.
Prepare the Sauce
- In a large bowl, combine shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, sesame oil, and sesame seeds (if using). Stir until the sugar has dissolved and the ingredients are well incorporated. Set aside.
Heat the Oil
- Pour vegetable oil into a frying pan until it reaches approximately ½ inch in depth. Heat over high heat, then reduce to medium-high before adding the chicken to prevent burning.
Fry the Chicken
- Carefully place the floured chicken pieces into the hot oil, ensuring they do not overlap. Fry for approximately 5-6 minutes per side, flipping once a crust begins to form. Increase the heat to high during the final minute of cooking to achieve a golden-brown, crispy exterior.
Coat the Chicken with Sauce
- Once the chicken is fully cooked and crisp, remove it from the oil and immediately dip each piece into the shoyu sauce mixture. Alternatively, place multiple pieces into the bowl and toss until evenly coated.
Serve
- Transfer the coated chicken onto a plate lined with paper towels to absorb excess sauce while maintaining crispiness. Garnish with additional green onions or sesame seeds if desired. Serve immediately.
Notes
- Flour Substitute: Replace all-purpose flour with cornstarch or a gluten-free flour blend designed for frying. This ensures a crispy texture without gluten.
- Soy Sauce Alternative: Use gluten-free tamari or coconut aminos instead of shoyu to maintain the umami-rich flavor.
- Check Labels: Ensure that chili garlic sauce and any other sauces used are gluten-free. Some brands may contain gluten-based additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
