Hawaiian Style Crispy Garlic Chicken Recipe

Prepare and Marinate

Pat the chicken thighs dry with paper towels. In a bowl, whisk together 1/2 cup soy sauce, 1/2 cup pineapple juice, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated ginger, 4 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper until the sugar dissolves. Place the chicken in a large zip-top bag or shallow dish, pour marinade over the chicken, press out excess air (if using a bag) and refrigerate for at least 2 hours, preferably 4–8 hours. Remove chicken from fridge 20–30 minutes before cooking to come toward room temperature.

Mix Dry Coating

In a wide shallow bowl or dish combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute. This mixture will create a light, crispy crust when fried.

Dredge Chicken

Remove each piece of marinated chicken, letting excess marinade drip off, then coat thoroughly in the dry mixture, pressing lightly so the coating adheres. Shake off any excess. Place coated pieces on a wire rack to rest for 10 minutes — this helps the coating set and reduces fall-off during frying.

Fry Garlic Crisps

Pour about 1 cup vegetable oil into a small heavy skillet and warm over medium heat until shimmering but not smoking (about 325°F/160°C). Add thinly sliced garlic cloves in a single layer and cook, stirring occasionally, until golden brown and crisp, about 1–2 minutes. Remove garlic with a slotted spoon to a paper towel-lined plate immediately to drain. Reserve oil for frying the chicken (cool slightly) and set garlic crisps aside.

Fry Chicken

In a large skillet or Dutch oven add enough reserved garlic-infused oil and additional oil if needed to reach about 1/2 to 1 inch depth. Heat oil to 350°F (175°C). Fry the coated chicken thighs in batches without crowding, skin side down first, for 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary to maintain oil temperature. Transfer cooked chicken to a wire rack set over a sheet pan to drain and keep crisp. Repeat until all chicken is cooked.

Make Hawaiian Garlic Glaze

Wipe out a clean skillet and melt 2 tbsp butter over medium heat. Add 2 tbsp soy sauce, 1/4 cup pineapple jam or well-drained crushed pineapple, 2 tbsp honey, 1 tbsp lime juice, 1/2 tsp toasted sesame oil and 1/4 tsp red chili flakes. Stir and simmer gently for 2–3 minutes until slightly thickened and glossy. Taste and adjust sweet/salty balance — add up to 1 tsp extra honey or 1/2 tbsp soy sauce if needed. Keep warm.

Glaze the Chicken

Place the fried chicken pieces in the skillet with the warm glaze (or brush glaze over each piece). Turn to coat evenly, spooning glaze over skin so it becomes glossy but not soggy. Transfer glazed chicken back to the wire rack for 2–3 minutes to let glaze set.

Assemble and Serve

Arrange glazed chicken on a serving platter. Scatter the crispy garlic slices over the top. Sprinkle with sliced green onions, cilantro (if using) and toasted sesame seeds. Serve with lime wedges on the side for squeezing over the chicken. Pair with steamed rice or a light cabbage slaw for a complete Hawaiian-style plate.