Hawaiian-Style Fried Chicken
Just how much flavor can you pack into fried chicken? In Hawaii, the answer is “more.”
Why This Recipe Works
To give our boneless chicken thighs big flavor, we marinated them in a mixture of soy sauce and water, flavored with finely chopped ginger and garlic, brown sugar, and sesame oil. For a crispy coating, we turned to a mixture of potato starch and baking powder and applied the coating judiciously, pressing the mixture into the chicken so that it would fully adhere and hydrate. Another key to a successful coating was letting the coated chicken rest in the refrigerator for at least 30 minutes before frying. We made a simple dipping sauce with seasoned rice vinegar, soy sauce, and fresh lemon juice. The sweet, sour, salty, slightly bitter, umami-packed flavors paired perfectly with the crispy fried chicken.
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