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Hawaiian Garlic Fried Chicken

Hawaiian Garlic Fried Chicken
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Hawaiian Garlic Fried Chicken is a crispy, juicy fried chicken infused with bold garlic flavors and a touch of tropical sweetness from a flavorful marinade. Perfectly marinated and double-coated for ultimate crunchiness, this dish combines island-inspired ingredients with classic fried chicken techniques, ideal for lunch, dinner, or impressing guests any time.

Ingredients

Scale

Chicken

  • 4–6 bone-in chicken thighs and drumsticks

Marinade

  • 4–5 fresh garlic cloves, finely minced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Coating

  • 1 cup all-purpose flour (or gluten-free flour alternative)
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Frying

  • Vegetable oil (enough for 2 inches depth in frying pan)

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the minced garlic, soy sauce, brown sugar, rice vinegar, salt, and black pepper until the sugar dissolves completely to create a flavorful marinade.
  2. Marinate the Chicken: Add the bone-in chicken thighs and drumsticks into the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor and tenderness.
  3. Set Up the Coating Station: In a shallow dish, mix all-purpose flour, cornstarch, salt, and black pepper. This mixture will form the crispy exterior when fried.
  4. Coat the Chicken: Remove chicken pieces from the marinade, letting excess drip off. Thoroughly dredge each piece in the flour mixture, pressing lightly so the coating sticks well. Place on a wire rack and let rest for about 10 minutes to help the coating adhere better.
  5. Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of approximately 2 inches and heat it to 350°F (175°C). Use a thermometer to maintain consistent temperature during frying.
  6. Fry the Chicken: Carefully lower the coated chicken into the hot oil in batches, avoiding overcrowding. Fry each piece for 12-15 minutes, turning occasionally, until the exterior is golden brown and the chicken is cooked through.
  7. Drain and Rest: Remove the fried chicken and place it on a paper towel-lined plate or wire rack. Allow it to rest for a few minutes to drain excess oil and finalize crispiness before serving.

Notes

  • Use bone-in chicken pieces for juicier and more tender meat.
  • Maintain oil temperature at 350°F for even cooking and to avoid greasy chicken.
  • Rest the coated chicken before frying to ensure a better crust adhesion.
  • For extra crunch, double dredge by briefly dipping the coated chicken back into marinade and then into the flour mixture again.
  • Always use freshly minced garlic for the most vibrant and bold flavor.

Nutrition

Keywords: Hawaiian fried chicken, garlic fried chicken, crispy chicken, tropical chicken recipe, island fried chicken, double coating fried chicken, garlic marinade chicken

Find it online: https://mealsbylina.com/hawaiian-garlic-fried-chicken/