Mitsu-Ken in Wahiawa, Oahu, serves Mitsuken Garlic Chicken. It serves garlic-seasoned fried chicken.
Minced garlic, soy sauce, sugar, and other ingredients are used to marinate boneless chicken pieces for the Mitsuken Garlic Chicken recipe.
The chicken is floured or cornstarch and cooked till crispy and golden brown. It’s a delicious, fragrant chicken dish with a crispy coating.
How to make Mitsuken Garlic Chicken
crunchy, juicy, garlic-infused fried chicken.
Appetite-inducing, right? Hawaii’s Mitsuken Garlic Chicken is delicious. I discovered this dish at Mitsu-Ken, a local fast-food restaurant in Oahu.
After one taste of their Garlic Chicken, I knew I wanted to make it at home.
I’m happy to share the step-by-step recipe so you can make Mitsuken Garlic Chicken at home. Your taste buds will love it!
Mitsuken Garlic Chicken Ingredients
For the marinade:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup sugar
- 4 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
For the chicken:
- 2 pounds of boneless chicken pieces (such as thighs or breasts), cut into bite-sized chunks
- 1 cup all-purpose flour or cornstarch
- Vegetable oil, for frying
Step-by-Step Instructions to Make Mitsuken Garlic Chicken
In a bowl, whisk together the marinade ingredients: soy sauce, water, sugar, minced garlic, oyster sauce, sesame oil, and black pepper. Stir until the sugar is dissolved.
Place the chicken pieces into a shallow dish or a ziplock bag, and pour the marinade over the chicken, making sure all the pieces are coated. Marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
When ready to cook, remove the chicken from the marinade and drain off the excess liquid. Discard the marinade.
Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat, to a temperature of around 350°F (175°C).
Place the flour or cornstarch in a shallow dish. Dredge each chicken piece in the flour or cornstarch, shaking off any excess.
Carefully add the coated chicken pieces into the hot oil, in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
Use a slotted spoon or tongs to remove the fried chicken from the oil and transfer it to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining chicken pieces until all are cooked.
Serve the Mitsuken Garlic Chicken hot with steamed rice, noodles, or your preferred side dish. Optionally, you can garnish with sliced green onions for added flavor and freshness.
What to Serve Homemade Mitsuken Garlic Chicken
Steamed Rice
Steamed white rice or brown rice is a classic accompaniment to Mitsuken Garlic Chicken.
The fluffy rice can help balance out the flavors of the garlicky chicken, and it’s a simple and traditional choice that lets the chicken shine.
Noodles
Stir-fried noodles, such as chow mein, lo mein, or udon noodles, can make a tasty side dish with Mitsuken Garlic Chicken.
The noodles can soak up the flavorful sauce from the chicken and add some heartiness to the meal.
Coleslaw
A refreshing coleslaw with a tangy dressing can provide a contrasting crunch and freshness to complement the rich flavors of the garlic chicken.
You can make a traditional cabbage-based coleslaw or try a more unique variation, such as an Asian slaw with sesame dressing or a pineapple coleslaw for a tropical twist.
Mitsuken Garlic Chicken Recipe
Ingredients
For the marinade:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup sugar
- 4 cloves garlic minced
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
For the chicken:
- 2 pounds boneless chicken pieces such as thighs or breasts, cut into bite-sized chunks
- 1 cup all-purpose flour or cornstarch
- Vegetable oil for frying
Instructions
- In a bowl, whisk together the marinade ingredients: soy sauce, water, sugar, minced garlic, oyster sauce, sesame oil, and black pepper. Stir until the sugar is dissolved.
- Place the chicken pieces into a shallow dish or a ziplock bag, and pour the marinade over the chicken, making sure all the pieces are coated. Marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
- When ready to cook, remove the chicken from the marinade and drain off the excess liquid. Discard the marinade.
- Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat, to a temperature of around 350°F (175°C).
- Place the flour or cornstarch in a shallow dish. Dredge each chicken piece in the flour or cornstarch, shaking off any excess.
- Carefully add the coated chicken pieces into the hot oil, in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
- Use a slotted spoon or tongs to remove the fried chicken from the oil and transfer to a paper towel-lined plate to drain any excess oil.
- Repeat the frying process with the remaining chicken pieces until all are cooked.
