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Crispy Korean Chicken Recipe Hawaii Style Wings

You’re in for a treat! We’re about to fuse Korean and Hawaiian flavors in a unique twist on crispy chicken, with our Crispy Korean Chicken recipe Hawaii Style Wings.

You’ll shop for key ingredients, marinate the chicken with secret tips, and fry it to perfection.

It’s not just about cooking; it’s an adventure in flavor exploration.

So, don your apron, gather your culinary courage, and get ready to bring the vibrant tastes of Korea and Hawaii to your kitchen! Don’t forget paper towels because this could get messy.

Let’s kick-start this fusion cooking journey together. Here’s the scoop on our Crispy Korean Chicken Recipe Hawaii Style Wings.

Understanding the Fusion: Korean and Hawaiian Cuisine

You’re about to dive into the wonderful fusion of Korean and Hawaiian cuisine, where both culinary traditions meld together in a unique way.

The Korean chicken recipe Hawaii style is a comfort food that showcases this fusion cuisine beautifully.

The Korean BBQ chicken, made with a distinctly Korean food marinade, is fried to perfection to resemble authentic Korean fried chicken wings.

Then comes the Hawaiian touch.

The chicken is coated in mochiko, a sweet rice flour, a staple in Hawaiian cuisine. This glutinous rice flour mixture gives it the crunchy texture of mochiko chicken, unique to the Hawaii style of cooking.

The Hawaiian Electric Company even features this recipe frequently due to its popularity. This delightful mix of Korean and Hawaiian flavors will make your taste buds dance with joy.

Key Ingredients Needed: Shopping List

Before we get started, let’s make sure you’ve got all the essential items on your shopping list. Some are pantry staples, but some may require a trip to the grocery store.

You’ll need:

  • Chicken thighs, stars of our sticky Korean chicken. Opt for boneless, skinless thighs for the best texture.
  • Green onions, a vital garnish that adds a fresh bite.
  • Sesame oil will infuse an authentic Asian flavor.
  • Shoyu sauce, a type of cup soy sauce popular in Hawaii, brings a unique umami note.
  • A dash of apple cider vinegar will balance the sweet corn syrup and spicy sauce with its tartness.
  • You’ll combine flour with a cup potato starch or bit of cornstarch, so check your cabinets.
  • White rice, which serves as the perfect bed for our chicken.
  • Lastly, grab some garlic salt for that extra kick.

Now, you’re all set to cook up this delicious fusion dish!

Preparing the Korean Chicken: Step-by-Step Guide

Now that you’ve got all your ingredients, here is the step-by-step guide on how to prepare this fusion dish.

First, combine your dry ingredients, like garlic powder and brown sugar, for a dry mix. This adds a sweet, subtle kick, making this one of your favorite recipes.

Next, coat your boneless chicken pieces evenly in wet batter. Your goal is tender chicken that’s flavorful inside and out.

Preheat your sesame seed oil in a heavy-bottomed pot. This oil adds an authentic Asian flavor that sets chicken recipes like this apart.

Once heated, deep-fry the chicken. The result is a crispy, deep-fried chicken that’s tender and juicy inside. It’s essential to not overcrowd the pot to maintain the oil’s temperature.

This method ensures that your Korean chicken recipe Hawaiian style is a success. Enjoy this delightful fusion of flavors from the following ingredients.

Adding the Hawaiian Twist: Unique Enhancements

Adding a Hawaiian twist to your dish is a unique enhancement that’ll definitely tantalize your taste buds. This fusion of flavors involves:

  1. Marinating your chicken pieces in pineapple juice in a large bowl covered in a little bit Saran wrap or other plastic wrap. This tenderizes the meat and infuses it with a tropical sweetness.
  2. Coating the bite-sized pieces in mochiko flour in a medium bowl. This gives the chicken skin an irresistibly crunchy texture.
  3. Serving your creation with a side of mac salad and jasmine rice, for best results. The creamy mac salad and fragrant rice provide a delightful contrast to the spicy chicken.
  4. Drizzling spicy mayo over the dish. This adds an extra kick.

Each ingredient contributes to the Hawaiian twist, transforming your crispy Korean chicken into a dish that’s bursting with flavor and unique enhancements.

Arranging the Perfect Marinade: Secret Tips

You’ll find that arranging the perfect marinade can really amp up the flavor of your dish, and we’ve got some secret tips to share.

Just like our Korean cousins in South Korea do, you’ll want to start with chicken breasts, the perfect canvas for big flavor.

In your marinade, combine your favorite sauces. For authentic Korean flair, add chili garlic sauce, a popular ingredient that gives a kick of heat.

Then, splash in some hot sauce for that extra punch. Don’t forget to toss in roasted sesame seeds, which add a delightful crunch and nutty flavor.

Marinating the chicken breasts overnight allows these flavors to seep in, yielding delicious results.

Follow these secret tips, and you’re on your way to mastering a marinade that’ll make your dish the star of any gathering.

Frying the Chicken to Perfection: Techniques and Timing

Once your chicken’s been soaking up that flavorful marinade, it’s time to turn to the frying pan and get those breasts cooked to perfection. Here are four steps to achieve that golden brown, extra crispy chicken:

  1. Pour vegetable oil into a Dutch oven or heavy frying pan and heat it over medium heat. You’re aiming for hot oil, perfect for deep frying.
  2. Carefully place your marinated chicken pieces into the hot oil. This is your first fry, which seals in the flavors.
  3. Remove the chicken from the oil, let it rest for a minute, then plunge it back into the hot oil for a second fry. This process ensures the exterior gets extra crispy.
  4. Insure the right internal temperature with a candy thermometer.
  5. Once the chicken reaches a golden brown hue, remove it from the oil, and let it drain on a rack.

Remember to always handle hot oil with care. Just a cup water can cause a grease fire.

Give the wings enough time and air circulation to cool. Cool to room temperature before you store any leftovers in an airtight container.

Now you’re ready to enjoy your masterpiece.

Serving Suggestions: Best Combinations

With that perfectly fried bird now ready, let’s discuss how to serve it up for a truly memorable meal.

Your crispy Korean chicken recipe – Hawaii style – deserves the best combinations. A bed of rice is a great starting point.

This not only balances the flavors but also anchors the chicken dish visually. It’s a serving suggestion with minimal prep that’s both practical and appetizing.

For a great meal at first glance, consider side dishes that add color and contrast. Think pickled radishes or a fresh cucumber salad.

Though this article covers several approaches that could be applied to a slow cooker or oven-fried on a baking sheet, my recipe card favors the air fryer method on medium-high heat for a full recipe.

Don’t forget to share your great recipe on social media! Your friends will want your recipe card to recreate this amazing meal.

Food for Thought

There you’ve it – a crispy Korean chicken recipe with a Hawaiian twist. This unique fusion brings together the best of both cuisines, creating a flavorful dish that’s sure to impress.

With the right ingredients, careful preparation, and perfect frying techniques, you too can create this delicious masterpiece.

Don’t forget to pair it with your favorite sides for the ultimate dining experience.

Yield: 7-8 servings

Crispy Korean Chicken Recipe Hawaii Style Wings

Chicken wings on a plate with celery sticks.

Combine the best of three worlds with your air fryer, Hawaiian mochiko chicken, and delicious homemade Korean barbecue sauce.

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes



  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 egg
  • 1/4 cup green onion, chopped
  • 2 tbsp cornstarch


  • 3/4 cup mochiko
  • 1/4 cup cornstarch
  • 1 tsp kosher salt
  • canola or vegetable oil spray


  • 1 cup low sodium soy sauce
  • 1 Asian pear, chopped
  • 1/2 cup dark brown sugar
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tbsp garlic, minced
  • 2 tsp ginger, minced
  • 1 tsp sesame oil
  • 1/4 tsp black pepper
  • 1 green onion, chopped


Chicken Preparation

  1. Cut chicken thighs roughly into 2-inch pieces.
  2. Whisk all marinade ingredients together: soy sauce, sugar, garlic, ginger, egg, green onion, and cornstarch.
  3. Pour marinade over chicken, coating all sides well, and marinate for at least 2 hours. Marinate overnight if at all possible.
  4. When ready to air fry, whisk mochiko, salt, and cornstarch together.
  5. Shake off excess marinade from chicken and lightly coat in the breading mixture. The breading may become wet and sticky; that's okay.

Chicken Frying & Sauce Preparation

  1. Preheat air fryer to 390 degrees F.
  2. Place breaded chicken into basket. You may need to air fry in two batches.
  3. Spray with canola oil, particularly targeting any areas of breading that are still dry.
  4. Air fry for 10-12 minutes, shaking and spraying again with oil halfway through.
  5. Meanwhile, place all sauce ingredients in a blender and process until smooth.
  6. Pour sauce into a small saucepan over medium-high heat.
  7. Bring to a boil, stirring occasionally, then reduce to simmer. Simmer about 5 minutes.


  • Mochiko chicken can be served hot with our delish Korean BBQ sauce in a dipping dish on the side.
  • Or (as pictured) toss it in a covered bowl with the sauce, vigorous enough to coat the chicken without making it fall apart.
  • Store leftovers in the fridge, but let's be honest... what leftovers?


  • Can't find an Asian pear? Any old pear, or even an apple, would do.
  • Feel free to substitute minced garlic with garlic paste or sriracha with chili garlic sauce.
  • Don't replace low-sodium soy sauce with regular soy sauce! The result will be too salty. Tip? Dark soy sauce is typically less salty than light soy sauce.
  • Use this delicious chicken recipe at room temperature in a musubi (instead of Spam), for another delightful Hawaiian option.

Enjoy the taste of Korean and Hawaiian fusion right in your kitchen.

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