If you’re craving a dish that perfectly balances the crunch of classic Korean fried chicken with a tropical Hawaiian twist, this Crispy Hawaiian Style Korean Fried Chicken Recipe is your new go-to. Imagine juicy, double-fried chicken wings coated in a luscious, sweet-spicy glaze bursting with pineapple and gochujang, delivering layers of flavor that are simply irresistible. It’s a mouthwatering celebration of textures and tastes that brings sunshine to your plate and a party to your palate.
Ingredients You’ll Need
Gathering the right ingredients for this Crispy Hawaiian Style Korean Fried Chicken Recipe is delightfully simple, yet each one plays a crucial role in creating that unforgettable flavor and texture combination. From the basic pantry staples to the vibrant elements of the tropical glaze, every ingredient is essential for hitting the perfect sweet, spicy, and crispy notes.
- 2 lbs chicken wings or drumettes: The perfect size for crisp frying and soaking up the glaze.
- 1 teaspoon salt: Enhances the savory baseline flavor in the chicken.
- 1/2 teaspoon black pepper: Adds just the right mild heat and earthiness.
- 1 teaspoon garlic powder: Brings deep, warm flavor into the chicken seasoning.
- 1/2 cup cornstarch: Key for that light, ultra-crispy coating that sticks beautifully.
- 1/2 cup all-purpose flour: Works with cornstarch to create the golden crust.
- Vegetable oil for frying: A neutral oil perfect for achieving crispy perfection without overpowering taste.
- 1/2 cup pineapple juice: The tropical star that sweetens and brightens the glaze.
- 2 tablespoons soy sauce: Adds umami depth and a touch of saltiness.
- 2 tablespoons gochujang (Korean chili paste): Gives the glaze its signature sweet-heat kick.
- 2 tablespoons honey: Balances the heat with a smooth, natural sweetness.
- 1 tablespoon brown sugar: Enhances caramelization and deepens glaze flavor.
- 2 cloves garlic (minced): Provides a pungent, fresh aroma that cuts through sweetness.
- 1 teaspoon fresh ginger (grated): Adds a lively zing and warmth.
- 1 teaspoon rice vinegar: Brightens the glaze with subtle acidity.
- 1 teaspoon sesame oil: Imparts a nutty finish that rounds out the glaze.
- Toasted sesame seeds: For garnish, adding crunch and a toasty aroma.
- Chopped green onions: Fresh color and sharp, grassy notes to brighten each bite.
How to Make Crispy Hawaiian Style Korean Fried Chicken Recipe
Step 1: Season and Coat the Chicken
Start by seasoning your chicken wings or drumettes with salt, black pepper, and garlic powder for punchy flavor. Toss well until each piece is evenly coated. Then, in a separate bowl, combine cornstarch and all-purpose flour — this combo is the secret behind that signature Korean fried chicken crispiness. Dredge each wing generously in the flour mixture, pressing lightly so it sticks firmly, and arrange on a wire rack. This preparation ensures every bite will have that delightful crunchy texture.
Step 2: First Frying for Tenderness
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the coated chicken wings in small batches for 8 to 10 minutes. This initial fry gently cooks the chicken through while establishing a light crust. Remove the wings carefully with a slotted spoon and drain them on a paper towel-lined rack to release excess oil. Let them rest for about 5 minutes; this rest is essential before the double-fry to avoid sogginess.
Step 3: Prepare the Hawaiian-Style Korean Glaze
While your chicken rests, whisk together pineapple juice, soy sauce, gochujang, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil in a small saucepan over medium heat. Simmer the mixture for 5 to 7 minutes, stirring frequently until it thickens slightly to a luscious glaze consistency. This glaze beautifully marries the tropical sweetness of pineapple with the fiery and savory Korean elements you love.
Step 4: Double Fry for Ultimate Crispiness
Return the rested wings to the hot oil and fry again for 2 to 3 minutes. This double-frying method is crucial for that extra crispy, addictive crunch synonymous with Korean-style fried chicken—without drying out the meat. Once done, drain the wings thoroughly on paper towels to remove any remaining excess oil.
Step 5: Coat or Toss in the Glaze
Finally, while the chicken is still warm, either toss the wings gently in the glaze or brush the fiery pineapple goodness over each piece individually. This step ensures every bite bursts with that sweet, spicy, tangy flavor combo that defines this Crispy Hawaiian Style Korean Fried Chicken Recipe.
How to Serve Crispy Hawaiian Style Korean Fried Chicken Recipe
Garnishes
The right garnishes add both flavor contrast and visual appeal. Toasted sesame seeds bring a subtle nuttiness and crunch that perfectly complements the glaze, while chopped green onions add a fresh, slightly sharp pop of color and taste. Don’t be shy with these—sprinkle liberally right before serving for the ideal finishing touch.
Side Dishes
This chicken shines when paired with simple, palate-balancing side dishes. Steamed white rice provides a fluffy, neutral backdrop that absorbs every bit of the exquisite glaze. Pickled radish or kimchi introduces a tangy, slightly spicy element that cuts through the richness and brings refreshing variety to your meal.
Creative Ways to Present
For a fun party platter, arrange wings on a banana leaf or tropical-themed serving board to amplify the Hawaiian vibe. Drizzle extra glaze artistically on top and serve with small dipping bowls of extra gochujang or honey for guests who want to personalize their heat and sweetness. Garnish with edible flowers or microgreens to elevate presentation and impress your friends with flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Crispy Hawaiian Style Korean Fried Chicken Recipe, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, although the crispiness will wane over time. To maintain texture, avoid covering the chicken tightly while storing—it’s best if there’s a little airflow to prevent sogginess.
Freezing
You can freeze the cooked, unglazed chicken wings by laying them out on a baking sheet to flash freeze, then transferring them to a freezer-safe bag or container. Frozen wings keep well for up to 2 months. Be sure to freeze before adding the glaze, as sauces can alter texture when frozen and thawed.
Reheating
To reheat and revive some of the crispiness, place the wings on a wire rack set over a baking sheet and heat in a preheated oven at 375°F (190°C) for 10 to 15 minutes. This method helps render fat and refresh crisp textures without drying out the chicken. After reheating, toss them in freshly warmed glaze for that authentic sweet-spicy punch.
FAQs
Can I use chicken thighs instead of wings for this recipe?
Absolutely! Boneless or bone-in chicken thighs will work well, but keep in mind that cooking times may need adjusting due to the thickness of the meat. Thighs offer juicier meat but might not crisp up quite like wings without careful frying.
What if I cannot find gochujang? Is there a substitute?
If gochujang is unavailable, you can substitute with a blend of miso paste and chili paste or even a combination of chili powder, honey, and soy sauce for a rough approximation. The unique fermented flavor of gochujang is hard to replicate fully but these mixtures can deliver a pleasant spicy-sweet kick.
Why is the double frying technique important?
Double frying is crucial to achieving that ultra-crisp, crackly exterior without overcooking the chicken inside. The first fry cooks the chicken and sets the crust; resting reduces moisture, and the second fry crisps the coating to perfection.
Can I make the glaze less spicy?
Definitely! Adjust the amount of gochujang or omit it altogether for a milder glaze. You can also add more honey or pineapple juice to increase sweetness, making it more kid-friendly or suited for sensitive palates.
Is this recipe gluten-free?
The original recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend and use tamari sauce instead of soy sauce. Make sure your gochujang is gluten-free as well, since some brands contain wheat.
Final Thoughts
This Crispy Hawaiian Style Korean Fried Chicken Recipe is a delightful fusion that turns an ordinary meal into an extraordinary feast bursting with vibrant flavors and textures. It’s fun, flavorful, and just begging to be shared with friends and family. Give it a try—you’ll soon wonder how you ever lived without its perfect balance of crunch, spice, and tropical sweetness on your plate!
Print
Crispy Hawaiian Style Korean Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Hawaiian-Korean Fusion
- Diet: Dairy-Free
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
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.
