Crispy Hawaiian Fried Chicken
Crisp, golden chicken thighs, marinated overnight in tangy buttermilk with Dijon, ginger and a whisper of Madras curry, double-fried until the crust turns almost glasslike, then brushed with a sticky honey, lime and soy glaze.
I cooked this on stage for Anyone Can Cook aboard the Disney Wonder, served alongside a proper Hawaiian mac and potato salad. It is the kind of plate that makes a room go quiet for a moment, then very loud.
Why You Will Love This Hawaiian Fried Chicken
A crust that shatters: potato starch and rice flour fry up light and crisp, and the second fry makes it glasslike
Juicy all the way through: an overnight buttermilk marinade keeps boneless thighs tender
Sweet, salty and tangy: a glossy honey, lime and soy glaze with a little warmth from chili and ginger
Party friendly: the marinade, coating mix and glaze can all be made ahead
At a Glance
Serves 4 to 6 | Prep: 30 minutes, plus 12 to 24 hours marinating | Cook: about 45 minutes
Why This Fried Chicken Works
Buttermilk is gently acidic, so a long soak tenderizes the chicken while the Dijon, ginger, soy and curry powder season it right through. The little flour in the marinade turns it into a thick, clingy batter, which grabs the dry coating and builds a craggy crust.
The coating is mostly starch. Potato starch and rice flour contain no gluten, so they fry up lighter and crisper than flour alone, and a pinch of baking powder adds tiny bubbles for extra crunch. Frying twice is the real secret: the first fry cooks the chicken, a short rest lets the moisture settle, and a quick second fry drives off the last of the steam so the crust stays crisp, even under the glaze.
Crispy Hawaiian Fried Chicken with Honey Lime Soy Glaze
Serves 4 to 6 | Prep: 30 minutes, plus 12 to 24 hours marinating | Cook: about 45 minutes
Ingredients
For the Marinade
2 pounds (900 g) boneless, skinless chicken thighs, trimmed and halved crosswise
1 cup (220 g) buttermilk
½ cup (55 g) all-purpose flour
¼ cup (55 g) Dijon mustard
2 teaspoons ginger paste
1 tablespoon soy sauce
2 teaspoons (12 g) Morton kosher salt
1 tablespoon (10 g) onion powder
1 tablespoon (10 g) garlic powder
2 teaspoons (6 g) Madras curry powder
For the Sticky Honey Lime Soy Glaze
1 cup honey
½ cup soy sauce
¾ cup water
2 tablespoons fresh lime juice
2 tablespoons cornstarch
1 tablespoon chili powder
1 tablespoon ground coriander
½ teaspoon ground ginger
For the Coating
2½ cups (300 g) all-purpose flour
1 cup (150 g) potato starch
1 cup plus 1 tablespoon (150 g) rice flour
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 tablespoon (15 g) Morton kosher salt
1¼ teaspoons (5 g) sugar
½ teaspoon baking powder
For Frying
Peanut or vegetable oil, about 3 inches deep in your pot
Instructions
Marinate the Chicken
In a large bowl, whisk together the buttermilk, flour, mustard, ginger paste, soy sauce, salt, onion powder, garlic powder and curry powder until smooth. It should smell rich, slightly tangy and faintly spiced.
Add the chicken and turn each piece until it is well coated. Cover and refrigerate for at least 12 hours and up to 24 hours. Don't go longer, or the texture turns soft.
Make the Glaze
Combine all the glaze ingredients in a small saucepan and whisk until the cornstarch has dissolved.
Set over medium-high heat and bring to a gentle boil, stirring occasionally. Cook until thick and glossy, about 5 minutes. Remove from the heat and let cool for 10 minutes; it will thicken a little more as it cools.
Make the Coating
In a large bowl, whisk together the flour, potato starch, rice flour, granulated onion, granulated garlic, salt, sugar and baking powder until evenly mixed. It should feel fine and soft, like sifted snow.
First Fry
Pour about 3 inches of oil into a heavy Dutch oven and heat slowly over medium-high heat to 375°F (190°C). Set a wire rack over a rimmed baking sheet nearby.
Lift a few pieces of chicken from the marinade, letting the excess drip back into the bowl. Press them into the coating so every surface is covered, then shake off the loose flour.
Fry one-third of the chicken at a time, keeping the oil between 350°F and 375°F (175°C and 190°C). Cook for about 5 minutes, stirring gently so the pieces don't stick together, until deep golden brown and cooked through (165°F/74°C inside). Transfer to the rack and repeat with the remaining chicken.
Let the chicken rest for at least 5 minutes. The crust sets and the juices settle.
Second Fry
Bring the oil back to 350°F (175°C). Return the first batch to the oil for about 3 minutes, turning for an even, golden finish. The coating will turn light, crisp and almost glasslike. Drain well on the rack and repeat with the remaining batches.
Glaze and Serve
Brush or drizzle the glaze over the hot chicken until evenly coated and serve right away, with extra glaze on the side.
Tips for Success
Use a Thermometer
Oil temperature is everything. Too cool and the crust soaks up oil; too hot and it browns before the chicken cooks. Clip a thermometer to the pot and adjust the heat between batches.
Don't Crowd the Pot
Frying in thirds keeps the oil hot, so every piece crisps instead of steaming.
Check Your Salt
The salt weights are for Morton kosher salt. If you use Diamond Crystal, which is lighter, use about twice the volume.
Glaze at the Last Minute
The glaze softens the crust as it sits, so brush it on just before serving.
What to Serve with Hawaiian Fried Chicken
Steamed white rice, Hawaiian plate-lunch style
A crisp, cooling cucumber salad
How to Store
Fridge: Keep leftover chicken, unglazed if you can, in an airtight container for up to 3 days. The glaze keeps for up to 5 days.
Reheat: Warm the chicken on a rack in a 400°F (200°C) oven for 10 to 15 minutes to bring back the crunch, then glaze. Rewarm the glaze gently over low heat with a splash of water.
Frequently Asked Questions
Why do you fry the chicken twice?
The first fry cooks the chicken through. After a short rest, a quick second fry drives off the moisture that has moved into the crust, so it turns extra crisp and stays that way, even under the glaze.
Can I use chicken breasts instead of thighs?
You can, but thighs stay much juicier through frying. If you use breasts, cut them into similar-sized pieces and start checking for doneness a minute or two earlier.
What can I use instead of potato starch or rice flour?
Cornstarch is the closest swap for either one. The crust will still be very crisp, just slightly less delicate.
Can I make it ahead?
Yes. The coating mix keeps in a sealed container for 2 days, and the glaze keeps in the fridge for 5 days. You can also do the first fry ahead: cool the chicken on the rack, refrigerate it, then give it the second fry just before serving.
What oil is best for frying chicken?
Use a neutral oil with a high smoke point, such as peanut, vegetable or canola oil.
You Might Also Like
Try my Hawaiian Mac and Potato Salad, Hawaiian-Style Fried Chicken Sandwich, and Extra Crispy Buffalo Chicken Wings.
Confused by kosher salt? My Salt 101 guide explains Morton versus Diamond Crystal. Hungry for more? See all my crispy fried chicken recipes.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Instant-Read Thermometer, Cooling Rack, and Digital Scale.
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