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Hawaiian Garlic Fried Chicken

Hawaiian Garlic Fried Chicken

Hawaiian Garlic Fried Chicken is a crispy, savory dish featuring bone-in, skin-on chicken marinated in a bold blend of fresh garlic, soy sauce, pineapple juice, and island-inspired seasonings. This recipe delivers a perfect balance of tropical sweetness and robust garlic flavor paired with a crunchy, golden coating. Ideal for casual dinners, parties, or meal prep, it offers a delicious taste of the islands with a comforting twist.

  • Total Time: 2 hours 25 minutes (including marinating time)
  • Yield: 4-6 servings 1x

Ingredients

Scale

Chicken and Marinade

  • Bone-in, skin-on chicken pieces (thighs and drumsticks recommended) – about 3 pounds
  • 6 cloves fresh garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Coating

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 teaspoon garlic powder
  • 2 large eggs, beaten

For Frying

  • Vegetable oil (enough for deep frying, about 4 cups)

Garnishes and Serving Suggestions (Optional)

  • Freshly chopped green onions
  • Toasted sesame seeds
  • Thinly sliced Hawaiian chili peppers
  • Sticky rice, macaroni salad, or grilled pineapple as sides
  • Optional toppings: tangy pineapple glaze or garlic aioli

Instructions

  1. Prepare the Marinade: Combine the minced garlic, soy sauce, pineapple juice, brown sugar, grated ginger, salt, and pepper in a bowl. Stir well until the sugar fully dissolves and the mixture is evenly combined. This step infuses the dish with its signature tropical and savory flavor.
  2. Marinate the Chicken: Place chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massaging gently to coat each piece thoroughly. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to maximize flavor and tenderness.
  3. Prepare the Coating: In a shallow bowl, whisk together the all-purpose flour, salt, pepper, and optional garlic powder. In a separate bowl, beat the eggs until smooth. These components form a crispy, well-adhered coating on the chicken.
  4. Coat the Chicken: Remove chicken from marinade, letting excess drip off. Dip each piece into the beaten eggs, then dredge thoroughly in the flour mixture, pressing lightly to ensure an even, thick coating. Double dipping creates the crunch that defines this dish.
  5. Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches without overcrowding, cooking for 10-12 minutes or until golden brown and cooked through (internal temperature should reach 165°F). Drain on paper towels to remove excess oil and retain crispiness.

Notes

  • Use a thermometer to keep oil consistently at 350°F for even cooking and crispiness.
  • Marinate chicken overnight for the best flavor and tenderness.
  • Pat chicken dry after marinating to help the coating stick and reduce oil splatter.
  • Bone-in, skin-on pieces retain moisture and flavor better than boneless.
  • Let fried chicken rest a few minutes before serving to lock in juices and avoid sogginess.
  • For a spicy variation, add cayenne pepper or sriracha to the marinade or coating.
  • Substitute all-purpose flour with rice flour or gluten-free blends to make this recipe gluten-free.
  • Use almond flour or crushed pork rinds for a keto-friendly coating alternative.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 piece (about 150g)
  • Calories: 400 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 110 mg

Keywords: Hawaiian fried chicken, garlic fried chicken, tropical fried chicken, crispy chicken, island recipe, comfort food, pineapple chicken