How to Make Crispy, Savory Hawaiian-Style Fried Chicken

Cut ginger into half-inch coins without peeling.

Remove the root end of garlic cloves and combine with ginger in a food processor.

Process garlic and ginger for 15 seconds until finely chopped.

Add 1 cup of water to the garlic and ginger mixture to temper the marinade.

Add 1/2 cup soy sauce, 3 tablespoons light brown sugar, and 1 tablespoon toasted sesame oil to the mixture and whisk together.

Trim any excess fat from boneless chicken thighs and cut them in half crosswise.

Submerge the chicken pieces in the marinade, pressing down to ensure they are fully covered.

Cover the chicken with plastic wrap and refrigerate for at least 1 hour, up to 3 hours.

Combine 2 1/4 cups potato starch, 2 tablespoons sesame seeds, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground black pepper in a bowl and whisk together.

Remove chicken from marinade, letting excess drip off, and coat in the potato starch mixture, placing on a lined sheet pan.

Press on the chicken to ensure the starch is fully hydrated and adheres well.

Cover the coated chicken with plastic wrap and refrigerate for at least 30 minutes, up to 1 hour.

Heat oil to 375 degrees Fahrenheit in a pot, about 2 inches deep.

Fry chicken in three batches, adding about 6 pieces at a time, and stir to prevent sticking.

Cook for about 5 minutes until chicken is browned and floats to the top, monitoring oil temperature.

Remove cooked chicken to a wire rack and allow oil to return to 375 degrees before frying the next batch.

Combine 1/2 cup seasoned rice wine vinegar, 1/4 cup lemon juice, 1/4 cup soy sauce, and a pinch of black pepper to make a dipping sauce.

Serve the fried chicken with the dipping sauce.

Equipment Needed

Spice Level:

Dietary

Allergens