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.

Ingredients You Will Need Korean Chicken Recipe

  • 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

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.

  1. 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.
  2. 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 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.
  3. Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chilli garlic sauce, honey, green onions, and sesame seed oil into a large bowl.
  4. 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.
  5. 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.
  6. 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 dipped a bunch of them together. Either way, it will come out great.

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 it tastes like you’d spent all day in the kitchen.

korean chicken recipe hawaii

Korean Chicken Recipe Hawaii

Learn how to prepare this Korean Fried Chicken recipe
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Appetizer
Cuisine korean
Servings 4 peoples
Calories 350 kcal

Ingredients
  

  • lbs chicken thighs Boneless.
  • ¾ c all-purpose flour
  • 2 tbsp roasted sesame seeds Optional.
  • c shoyu
  • ¼ c apple cider vinegar
  • ¼ c brown sugar
  • ¼ c Stevia Use all sugar or your favorite sweetener.
  • 3 tbsp chili garlic sauce Or your favorite hot sauce.
  • 2 tbsp honey
  • c green onions
  • 1 tbsp sesame seed oil
  • 1 t Vegetable oil

Instructions
 

  • Cut chicken thighs to bite-sized pieces (about 4 pieces per thigh)
  • Cover the chicken with flour, then put it in the fridge for an hour. The flour will turn the chicken's color from white to pale pink.
  • Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, and sesame seed oil into a large bowl.
  • Fry chicken in hot oil until a crust forms, then flip and cook the other side.
  • cooked each side 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 plate it with a couple of paper towel sheets underneath to collect the drippings.
Keyword korean chicken recipe hawaii

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