Hawaiian Style Korean Fried Chicken: Best Crispy & Easy Recipe

Craving that unbelievably crispy, juicy, and sticky Hawaiian Style Korean Fried Chicken from your favorite island spot? You know the kind—the one with the perfect crunch that echoes with every bite, drenched in a sweet and spicy glaze. It’s a flavor that’s hard to forget and even harder to replicate at home, often resulting in soggy, disappointing imitations.

Hawaiian Style Korean Fried Chicken is a popular Hawaiian fusion dish known for its incredibly crispy, slightly chewy coating and a sweet and savory soy-garlic glaze. Unlike mainland Korean fried chicken, the Hawaiian version uses Mochiko (sweet rice flour) in the batter and features a shoyu-based sauce, reflecting the islands’ unique culinary heritage. It’s a cornerstone of the classic Hawaii Plate Lunch.

Drawing from comprehensive analysis and proven methods, this guide delivers the authentic Hawaii recipe you’ve been searching for. We’ll walk you through the local secrets to achieving that signature crispy texture and perfectly balanced Shoyu-based glaze. Get ready to master this iconic family favorite and bring the true taste of a Zippy’s-style plate lunch into your own kitchen.

How to Make the Ultimate Hawaiian Style Korean Fried Chicken at Home

Recreating an iconic dish like Hawaiian Korean Chicken can feel intimidating. The goal is to capture the essence of a local style favorite—that perfect balance of a crunchy exterior, tender meat, and a glaze that’s equal parts sweet, savory, and garlicky. Many home cooks struggle to get the coating right, ending up with a texture that’s either too heavy or becomes soggy the moment it’s sauced. This guide is designed to eliminate the guesswork. We’ll break down the process into clear, manageable steps, focusing on the key techniques and ingredients, like Mochiko flour and the double-fry method, that guarantee restaurant-quality results. This isn’t just a recipe; it’s a masterclass in creating a true island classic.

7 Steps to Perfect Hawaiian Style Korean Fried Chicken (Zippy’s Copycat)

This step by step Hawaiian Korean chicken guide is your ticket to a flawless, crispy boneless chicken thighs with shoyu glaze experience. The process is broken down into seven key stages, from marinating the chicken thighs for deep flavor to building the quintessential Hawaii Plate Lunch with two scoops rice and macaroni salad. By following this kitchen-tested sequence, you will learn how to properly use Mochiko Batter and execute the crucial Double Fry Method—the two secrets that separate amateur attempts from an authentic Hawaii recipe. Each step is designed to be simple and foolproof, ensuring your chicken emerges perfectly crispy, juicy, and ready to be devoured.

1. Marinate the Chicken Thighs for Maximum Flavor

Pin this essential first step to your ‘Easy Dinner Recipes’ board!

The foundation of any great Hawaiian Korean Chicken is a deep, savory flavor that penetrates the meat itself. This is achieved by a simple but effective chicken marinade using the classic island combination of Shoyu, Garlic, and Ginger. Allowing the chicken to marinate for several hours, or even overnight, ensures that every bite is bursting with flavor, not just the glazed exterior. We’re using boneless skinless thighs for their superior taste and moisture.

Ingredients

• 2 lbs boneless skinless chicken thighs, cut into 1.5-inch bite-sized pieces.
• 1/4 cup Shoyu (preferably Aloha Shoyu for authentic flavor).
• 2 Tbsp sugar
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together the shoyu, sugar, minced garlic, grated ginger, sesame oil, and black pepper until the sugar is dissolved.
2. Add the cut chicken thighs to the bowl.
3. Toss thoroughly to ensure every piece is evenly coated in the marinade.
4. Cover the bowl and marinate in the refrigerator for at least 5 hours, but preferably overnight for the deepest flavor.

Pro-Tip: In my experience, using chicken thighs is non-negotiable. The higher fat content keeps the meat incredibly juicy and tender, preventing it from drying out during the double fry method, a common issue with leaner chicken breast.

2. Prepare the Signature Crispy Mochiko Batter

Save this batter recipe—it’s the secret to an unbelievably crispy coating!

This is where the magic happens. The signature texture of Crispy Mochiko Chicken comes from its unique batter. Unlike batters made with all-purpose flour, a Mochiko Batter made with mochiko flour (sweet rice flour) and cornstarch creates a crust that is exceptionally light, airy, and crunchy with a subtle chewiness. This special coating is what allows the chicken to stay crispy even after being tossed in a sticky glaze.

What You Need

• 1/2 cup Mochiko flour (sweet rice flour).
• 1/4 cup cornstarch (or potato starch).
• 2 large eggs, beaten.
• 1/4 tsp salt
• The marinated chicken from Step 1

Steps

1. In a new, large mixing bowl, whisk together the Mochiko flour, cornstarch, and salt.
2. Add the beaten eggs to the dry mixture and whisk until you have a thick, paste-like batter.
3. Take the marinated chicken out of the fridge. Do not drain the marinade.
4. Add the chicken pieces along with any remaining marinade into the Mochiko batter.
5. Dredge and mix until every piece of chicken is thoroughly coated in the thick batter.

Lesson Learned: Don’t be tempted to substitute all-purpose flour for the Mochiko flour. The glutinous rice flour properties are what create the signature light, airy, and slightly chewy crunch that holds up perfectly to the glaze without becoming soggy. It’s the authentic Hawaii recipe secret!

3. Execute the First Fry to Cook the Chicken

The first fry is all about cooking the chicken through. Pin this for the perfect technique!

This step is the first part of the double fry method, a professional technique that ensures juicy chicken and a super crispy crust. The goal of this initial deep fry is simply to cook the chicken all the way through at a moderate temperature. The chicken will only be a light golden color at this stage; we’ll achieve that deep golden brown crunch in the second fry.

Tools Required

• A heavy-bottomed pot or Dutch oven
• A deep-fry thermometer
• Tongs or a spider strainer
• A wire rack set over a baking sheet

Steps

1. Pour about 2-3 inches of a neutral, high-smoke point oil (like canola or vegetable oil) into your pot.
2. Heating the oil over medium heat, clip on your thermometer and bring the temperature to 325°F (163°C).
3. Working in small batches to avoid overcrowding the pot, carefully place the battered chicken pieces into the hot oil.
4. Fry for 5-7 minutes, turning occasionally, until the chicken is cooked through and a very light golden color. It will not be dark brown or super crispy yet.
5. Remove the chicken from the oil and place it on the wire rack to drain. Let it rest while you fry the remaining batches.

Pro-Tip: Maintaining a steady oil temperature is critical. Adding too much chicken at once will drop the temperature, leading to oily chicken. Fry in batches of 5-6 pieces and allow the oil to return to 325°F between batches for consistent results. This is a key part of the traditional technique.

4. Simmer the Sweet & Savory Shoyu-Garlic Glaze

This sweet and spicy sauce is everything! Save this recipe now.

The soul of this dish is its irresistible Korean Chicken Sauce. This Chili Garlic Glaze strikes the perfect balance between the salty umami of Shoyu, the sweetness of sugar, and a gentle kick from chili garlic sauce. As it simmers, it transforms into a thick, glossy glaze that clings perfectly to every nook and cranny of the crispy chicken. This is the flavor that defines the “Copycat Zippy’s Recipe” experience.

Ingredients

• 1/2 cup Shoyu.
• 1/2 cup sugar (brown or white).
• 2 Tbsp chili garlic sauce (like Huy Fong).
• 2 cloves garlic, minced.
• 1 Tbsp rice vinegar.
• 1 tsp sesame oil.
• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry).

Instructions

1. In a small saucepan, combine the shoyu, sugar, chili garlic sauce, minced garlic, and rice vinegar.
2. Bring the mixture to a simmer over medium heat, stirring until the sugar completely dissolves.
3. Once simmering, slowly whisk in the cornstarch slurry.
4. Continue to simmer for 2-3 minutes, stirring constantly, as the sauce thickens to a glaze consistency that can coat the back of a spoon.
5. Remove from heat and stir in the sesame oil. Set aside.

Pro-Tip: The sauce will thicken significantly as it cools. To avoid an overly thick, gummy sauce, pull it from the heat when it’s just thick enough to coat a spoon but still easily pourable. It will reach the perfect sticky consistency by the time the chicken is ready.

5. Perform the Double Fry for That Ultimate Crunch

This is the local secret to restaurant-quality crispy chicken. Don’t skip this step!

This is the most critical step to solve the problem of soggy chicken and achieve that legendary, lasting crunchy texture. The second double fry is done at a higher temperature for a much shorter time. This process rapidly dehydrates the surface of the batter, creating an ultra-crispy shell that can stand up to the glaze. It’s a proven method used in professional kitchens for everything from perfect tempura to the best fried chicken.

What You Need

• The once-fried, rested chicken from Step 3
• The pot of oil
• Thermometer, tongs/spider, and wire rack

Steps

1. Reheat the same oil you used for the first fry, but this time increase the temperature to 375°F (190°C).
2. Once the oil is hot, carefully add the rested chicken back into the pot, again working in batches.
3. Fry for just 2-3 minutes, turning frequently, until the chicken is a deep golden brown and audibly crunchy.
4. This second fry happens very quickly, so watch it closely to prevent burning.
5. Remove the double-fried chicken with your spider or tongs and let it drain on the wire rack.

Pro-Tip (The Science of the Crunch): The initial low-temperature fry cooks the chicken and pushes moisture to the surface. The rest period allows some of that moisture to evaporate. The final high-temperature fry violently dehydrates that outer layer, creating a super crispy, durable crust that stays crunchy even after being glazed.

6. Glaze and Garnish the Chicken

The final toss! Pin this satisfying moment to your ‘Food Goals’ board.

With the double-fried chicken perfectly crispy and the shoyu-garlic glaze simmered to perfection, it’s time to bring them together. The key is to toss the chicken while it’s still hot from the fryer. This helps the glaze adhere to the surface, creating that signature sticky and even coating. Finish with a fresh garnish of sesame seeds and green onions for a pop of color and flavor.

What You Need

• The hot, double-fried chicken
• The prepared shoyu-garlic glaze
• A very large mixing bowl
• Toasted sesame seeds and sliced green onions for garnish

Steps

1. As soon as the last batch of chicken comes out of the second fry, place all the hot chicken into the large mixing bowl.
2. Pour the warm (not piping hot) glaze over the chicken.
3. Using tongs or by tossing the bowl, gently mix the chicken until every piece is evenly coated in the sticky glaze.
4. Work quickly to maintain the chicken’s heat and crispiness.
5. Garnish generously with toasted sesame seeds and fresh, thinly sliced green onions before serving.

Pro-Tip: For an extra layer of local flavor, sprinkle a little Furikake over the chicken along with the sesame seeds and green onions. This Japanese seaweed seasoning is a staple in the Hawaii Plate Lunch and adds a delicious boost of umami.

7. Build the Authentic Hawaiian Plate Lunch

The true island experience: the Hawaii Plate Lunch! Pin this for your next backyard luau.

Your delicious Hawaiian Style Korean Fried Chicken is ready, but to complete the authentic experience, it must be served as a proper Hawaii Plate Lunch. This iconic meal combination is a cornerstone of local cuisine in Hawaii. It traditionally consists of an entrée served with Two Scoops Rice and a scoop of creamy, tangy Macaroni Salad. This isn’t just a side dish; it’s an essential part of the flavor profile.

What You Need

• The finished Hawaiian Style Korean Fried Chicken
• Steamed, short-grain white rice
• Classic Hawaiian-style Macaroni Salad (creamy and slightly sweet)
• An ice cream scoop

Steps

1. Using an ice cream scoop, place Two Scoops Rice into one section of your plate.
2. In another section, add a generous scoop of chilled Hawaiian Macaroni Salad. (You can find our authentic Hawaii recipe for this here!)
3. Pile the hot, freshly glazed Hawaiian Style Korean Fried Chicken into the largest section of the plate.
4. Serve immediately to enjoy the contrast of the hot, crispy chicken with the cold, creamy macaroni salad and warm rice.

Pro-Tip: The “perfect bite” for any local involves getting a little bit of chicken, rice, and mac salad all on your fork at the same time. The creamy, tangy mac salad cuts through the richness of the sweet and savory chicken perfectly. Don’t serve them separately!

Key Takeaways: Your Quick Guide to Crispy Hawaiian Korean Chicken

• Use Mochiko Flour for the Batter: This is non-negotiable for the authentic crispy and slightly chewy texture. All-purpose flour will not produce the same restaurant-quality result.
• Embrace the Double Fry Method: The first fry at 325°F cooks the chicken, and the second fry at 375°F creates an ultra-crunchy crust. This is the most critical technique for avoiding soggy chicken.
• Chicken Thighs are Superior: Boneless, skinless chicken thighs provide the best flavor and remain juicy throughout the high-heat cooking process.
• Balance the Shoyu-Garlic Glaze: The sauce should be a perfect harmony of sweet (sugar), savory (shoyu), and spicy (chili garlic sauce). Thicken it with a cornstarch slurry but be careful not to over-reduce it.
• Serve as a Proper Plate Lunch: The full experience requires serving the hot chicken alongside Two Scoops Rice and a cold, creamy Macaroni Salad. The combination is essential to the local style dish.

FAQs About Hawaiian Style Korean Fried Chicken

What makes Hawaiian Korean chicken different from regular Korean fried chicken?

The primary differences are the batter and the sauce. Hawaiian Style Korean Fried Chicken typically uses a Mochiko (sweet rice flour) and cornstarch batter, creating a unique light, crispy, and slightly chewy texture. The sauce is shoyu-based, making it more sweet and savory, whereas mainland versions are often based on Gochujang (chili paste) for a spicier profile.

Is Mochiko chicken the same as Hawaiian Korean chicken?

They are very similar and often used interchangeably, but there can be a slight difference. Generally, Mochiko Chicken refers to any Hawaiian fried chicken using mochiko flour, which may or may not be glazed. Hawaiian Korean Chicken specifically refers to the version that is tossed in the signature sweet and savory shoyu-garlic glaze, like the famous Zippy’s Korean Fried Chicken.

Can I use cornstarch instead of mochiko flour?

You can, but the texture will be different. If you cannot find Mochiko flour, using all cornstarch or a mix of cornstarch and potato starch is the next best option for a crispy coating. However, you will miss the signature light, airy, and slightly chewy quality that only glutinous rice flour provides.

How do you get the chicken extra crispy?

The secret is the double-fry method. Frying the chicken first at a lower temperature (325°F) cooks it through, then frying it again at a higher temperature (375°F) for a shorter time rapidly dehydrates the exterior, creating an incredibly crunchy crust that stays crispy even after being sauced.

Can I use chicken breast for this recipe?

You can, but chicken thighs are highly recommended. Chicken breast is much leaner and has a high tendency to become dry and tough with the double fry method. Boneless skinless thighs have more fat, which keeps them tender, juicy, and flavorful, making them the superior choice for this recipe.

What to serve with Hawaiian Korean Chicken?

It is traditionally served as a Hawaiian plate lunch. This classic meal consists of the glazed chicken served alongside two scoops of rice and a generous scoop of cold, creamy Hawaiian macaroni salad. The combination of hot, crispy chicken with the cool, creamy salad is a signature part of the experience.

Can you air fry Hawaiian Korean chicken?

Yes, you can make an air-fried version, though the texture will differ from deep frying. For an air-fried option, spray the battered chicken with oil and cook at 375°F for about 20-25 minutes, flipping halfway through, until golden and cooked. The crust will be less uniformly crispy than the double-fried version but is a great, healthier alternative.

How do you keep fried chicken from getting soggy?

Use the double-fry method and toss in the sauce right before serving. The double-fry creates a more durable crust. Also, ensure your glaze has cooled slightly and is thick before tossing, and only toss the chicken immediately before you plan to eat. Letting sauced chicken sit for too long will inevitably lead to a softer crust.

What is Shoyu? Is it different from soy sauce?

Shoyu is the Japanese word for soy sauce. In Hawaii, “shoyu” is the common term used, often referring to Japanese-style soy sauces which can be slightly sweeter and less harshly salty than some Chinese varieties. Using a brand common in Hawaii like Aloha Shoyu or Kikkoman will give you the most authentic flavor.

How do I reheat leftover Hawaiian Korean Chicken?

The best way to reheat it is in an air fryer or oven. To bring back the crispiness, place the chicken in a single layer in an air fryer at 375°F for 3-5 minutes or in an oven at 400°F for 5-8 minutes. Microwaving is not recommended as it will make the coating soft and soggy.

Final Thoughts on Your Homemade Island-Style Feast

You’ve just unlocked the secrets to one of Hawaii’s most beloved dishes. By following these steps—from the flavorful shoyu marinade to the signature Mochiko batter and the game-changing double-fry method—you are fully equipped to create a batch of Hawaiian Style Korean Fried Chicken that is genuinely restaurant-quality. It’s more than just a recipe; it’s a taste of the islands, a plate full of aloha that brings the warmth and flavor of a local style favorite right into your home.

Remember that the magic lies in the details: the juicy chicken thighs, the incredibly crispy crust, the sticky glaze, and, of course, serving it as a true Hawaii Plate Lunch with rice and mac salad. You’ve gone beyond a simple recipe and learned the traditional technique to make it perfect every time.

Now it’s your turn to get in the kitchen and create this unforgettable meal. What part of the plate lunch are you most excited to dig into first? Let us know in the comments below

Last update on 2026-02-22 at 18:22 / Affiliate links / Images from Amazon Product Advertising API