Korean Chicken Recipe Hawaii

Korean chicken recipe Hawaii is one of the most popular Korean dishes. It has a unique flavour and is very easy to make. The best part is that it takes a few minutes to prepare.

Today I’m going to show you how to make Korean chicken in the easiest way possible.

Cooking Korean food is one of my favourite things to do. I love the bold flavours, the unique combination of textures, and the fun cooking techniques.

Korean chicken is one of my favourite Korean dishes to make in the summer. It’s quick and easy to make, and it’s delicious and refreshing.

How To Make Korean Chicken Hawaii

I’m bringing you a step-by-step recipe for Korean Chicken, one of my favourite meals to eat when I’m home in Hawaii.

The great thing about cooking at home is that I can customize my meals to fit my preferences and my dietary needs.

If I want to keep my sodium and fat intake in check, I can substitute fried rice for brown rice.

If I’m craving something a little more buttery, I can add extra butter to the sauce when I’m reheating leftovers.

Korean Chicken Hawaii Ingredients

• 3½ lbs chicken thighs Boneless.
• ¾ c all-purpose flour
• 2 tsp roasted sesame seeds Optional.
• ⅔ c shoyu Aloha Shoyu recommended.
• ¼ c apple cider vinegar
• ¼ c brown sugar
• ¼ c Stevia Use all sugar or your favourite sweetener.
• 3 tbsp chilli garlic sauce Or your favourite hot sauce.
• 2 tbsp honey
• ⅓ c green onions
• 1 tbsp sesame seed oil
• Vegetable oil

Step By Step Cook Korean Chicken Recipe Hawaii

Cut chicken thighs into bite-sized pieces (about 4 pieces per thigh). You don’t really need the skin here as this will be deep-fried and dipped in shoyu sauce. We removed the skin and large fatty pieces.

Cover the chicken everywhere with flour. Cover with saran wrap and put the flour-covered chicken into the fridge for at least one hour. The chicken’s colour will change from white to pale pink after an hour because the flour will have bonded with the wetness around the chicken. Note: if you do not give the flour enough time to bond to the chicken, the flour will fall right off when it cooks.

Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chilli garlic sauce, honey, green onions, and sesame seed oil in a large bowl.

Fill up a pan with vegetable oil (about a ½-inch high) and adjust the temperature to high. Reduce to medium-high as you begin cooking. Add in the chicken one by one and separate as you fry so that they don’t stick together. About 1 minute in, you’ll see a slight crust begin to form. Flip and make room so that you can add more chicken into the pan.

Mom cooked each side for about 5 – 6 minutes. Once the chicken looks like it’s ready to take out, adjust the temperature to high so that the outside of the chicken has a nice brown crust.

Remove the chicken from the pan and dip it into the shoyu sauce. Plate with a couple of paper towel sheets underneath to collect the drippings so that the chicken stays crispy as the sauce soaks into the chicken.

Note: you can dip the chicken one by one in the shoyu sauce, but you can also be like my Mom and dip a bunch of them together. Either way, it will come out great.

How To Serve Korean Chicken Hawaii

Once your Korean Chicken Hawaiian is ready, it’s time to serve and enjoy! Here are some tips on how to serve this delicious dish:

Start by plating the pineapple and grilled veggies. Make a pretty meal by arranging them.

Place grilled chicken strips on veggies and pineapple.

Top the meal with sliced green onions. This adds color and a subtle onion taste that complements the other flavors.

Korean Chicken Aloha complements many sides. Steamed rice, roasted potatoes, and mixed green salad are fine choices. For a sweet and tangy side, offer extra grilled pineapple.

This meal needs a cool drink. To complement the poultry, try a piña colada or fruity iced tea.

How To Store and Reheat Korean Chicken Hawaii

Storage: Once the chicken has been cooked and assembled with the vegetables and pineapple, let it cool to room temperature. Then, transfer it to an airtight container or cover the serving platter with plastic wrap. You can store it in the refrigerator for up to 3 days.

Reheating: To reheat the dish, there are a few different options. You can reheat it in the oven by placing it in a baking dish and covering it with foil. Bake at 350°F (175°C) for about 10-15 minutes, or until heated through.

And you can reheat it in the microwave by placing a serving on a microwave-safe plate and covering it with a damp paper towel. Heat on high for 1-2 minutes, or until heated through.

Freshen Up: To freshen up the dish before serving, you can sprinkle some fresh sliced green onions over the top, or add a squeeze of lime juice for extra brightness.

Korean Chicken Hawaii Variations

• Spicy: Gochujang or Korean chile paste can spice up the marinade. Sprinkle red pepper powder on top before serving.
• Vegetarian: Substitute tofu or seitan for poultry. Add diced mushrooms or zucchini.
• Pineapple-free: If you don’t like pineapple, try mango or papaya. For a savoury version, omit the fruit and focus on grilled veggies.
• Teriyaki: Use teriyaki sauce instead of Korean marinade for a Japanese touch. It will taste sweeter and savorier.
• Hawaiian-style: Top with macadamia nuts or coconut powder for a Hawaiian-style dish. It goes well with poi, a Tropical taro root dish.

Conclusion

My Cook Korean Chicken Recipe Hawaii is a delicious, easy, and healthy recipe that anyone can make. It is a great meal to serve a large group of people, and it tastes better the next day.

It is also a great recipe to use when you are craving a fried chicken dish, but don’t want the calories and fat. The best part about my recipe is that it only takes about thirty minutes to make and tastes like you’d spent all day in the kitchen.

• Bill knapps Marinated Chicken