Hawaiian-Style Fried Chicken Sandwich
Updated: 2 days ago
By Chef Jon Ashton | Published March 2, 2025
Why you'll love it: deeply seasoned chicken · a light, shattering crust · sweet, tangy and creamy · juicy every time.
Ginger-soy marinated chicken, a crackling five-spice crust, sweet-tangy pineapple sauce and lemony Kewpie aioli, piled onto a butter-toasted bun.
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Hawaiian-Style Fried Chicken Sandwich
Makes 4 sandwiches
Prep: 30 minutes, plus at least 2 hours marinating
Cook: 30 minutes
Level: Medium
Equipment: Dutch Oven, Instant Read Thermometer, Cast Iron Skillet, Wooden Cutting Board. Also useful: Saucepan and Cooling Rack.
Ingredients
For the Marinade
1 (3-ounce) piece ginger, unpeeled, cut into ½-inch pieces
4 garlic cloves, peeled
1 cup water
½ cup light soy sauce
3 tablespoons packed light brown sugar
1 tablespoon toasted sesame oil
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
For the Coating
1¼ cups all-purpose flour, plus extra for dredging
½ cup cornstarch
1½ teaspoons baking powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons mixed ground white and black pepper
1 teaspoon salt
1 teaspoon five-spice powder
4 egg whites
About 2 quarts vegetable oil, for frying
For the Lemon Aioli
½ cup Kewpie mayonnaise
Zest and juice of 1 lemon
1 tablespoon honey
1 teaspoon garlic purée
Pinch of white pepper
For the Pineapple Sauce
1 cup pineapple juice
¼ cup finely chopped fresh or canned pineapple
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon finely grated fresh ginger
2 teaspoons cornstarch mixed with 1 tablespoon water
For Assembly
4 hamburger buns, toasted in butter
2 cups shredded iceberg lettuce
Pickled cucumbers
Instructions
Marinate the Chicken: Blend the ginger, garlic, water, soy sauce, brown sugar and sesame oil until smooth. Pour over the chicken in a bowl or zip-top bag, turn to coat, and refrigerate for at least 2 hours or up to overnight.
Make the Sauces: For the aioli, whisk together the mayonnaise, lemon zest and juice, honey, garlic and white pepper. Refrigerate until needed. For the pineapple sauce, simmer the pineapple juice, chopped pineapple, brown sugar, soy sauce, vinegar and ginger in a small saucepan for 5 minutes. Stir in the cornstarch mixture and simmer until glossy and slightly thickened, about 1 minute. Cool. You'll know it's right when the pineapple sauce turns glossy and lightly coats the back of a spoon.
Coat the Chicken: In a wide bowl, whisk together the 1¼ cups flour, cornstarch, baking powder, onion powder, garlic powder, pepper, salt and five-spice. Whisk the egg whites in a second bowl until frothy, and put some plain flour in a third. Lift the chicken from the marinade and let the excess drip off. Dredge in plain flour, dip in egg white, then press firmly into the seasoned coating. Rest on a wire rack for 10 minutes. You'll know it's right when the coating looks dry and set after its rest on the rack, with no wet patches showing through.
Fry: Heat about 2 inches of oil in a large Dutch oven to 350°F (175°C), keeping it no more than halfway up the pot. Fry the chicken 2 pieces at a time, turning once, until deep golden and the thickest part reaches 175°F, 6 to 8 minutes. Drain on a wire rack. You'll know it's right when the crust is deep golden and the thickest part of each thigh reads 175°F. If the crust is browning before the chicken is cooked through, the oil is too hot. Turn the heat down and let it settle back to 350°F before the next batch. Fry just 2 pieces at a time. Crowding the pot cools the oil and turns the crust greasy.
Assemble: Spread the toasted buns with lemon aioli. Add lettuce, a piece of fried chicken, a spoonful of pineapple sauce and pickled cucumbers, and top with the bun lids. Serve immediately.
How to Store
Sauces: the aioli and pineapple sauce keep, covered, in the fridge for up to 3 days.
Fried chicken: best eaten straight away; re-crisp leftovers on a rack in a 400°F oven for 8 to 10 minutes.
Tips for Success
Blend the Marinade: Blending the ginger and garlic releases far more flavor than chopping.
Rest the Coated Chicken: Ten minutes on a rack helps the coating set so it doesn’t fall off in the oil.
Watch the Oil Temperature: Keep it close to 350°F. Too cool and the chicken is greasy; too hot and the crust burns before the center cooks.
Use a Thermometer: Thighs are juiciest around 175°F at the thickest part.
Toast the Buns in Butter: A golden, buttery cut side keeps the bun from turning soggy.
Key Ingredients
Boneless, Skinless Chicken Thighs: Thighs stay juicy and tender right through frying, making them ideal for a big, satisfying sandwich.
Fresh Ginger and Garlic: Blended into the marinade rather than chopped, they release far more flavour and season the chicken right through.
Light Soy Sauce: Soy sauce gives the marinade its savoury, salty backbone, inspired by Hawaiian shoyu chicken.
Cornstarch: Cornstarch in the coating keeps the crust light and brittle, so it shatters when you bite in.
Egg Whites: Whisked until frothy, egg whites help the coating cling to the chicken without turning heavy.
Five-Spice Powder: Just a teaspoon of five-spice warms the coating and gives every bite a gentle, aromatic depth.
Pineapple Juice: Simmered with brown sugar, soy, vinegar and ginger, it becomes a glossy, sweet and tangy pineapple sauce.
Kewpie Mayonnaise: Whisked with lemon, honey and garlic, it makes a rich, lemony aioli that balances the crunchy chicken.
Why This Sandwich Works
The marinade is inspired by Hawaiian shoyu chicken: fresh ginger and garlic blended with soy sauce, brown sugar and sesame oil. Blending the ginger and garlic means their flavor gets right into the meat.
The coating is built for crunch. Cornstarch keeps it light and brittle, baking powder adds tiny bubbles for extra crispness, and egg whites help it cling without turning heavy. Five-spice, onion and garlic powder season every bite.
A sweet-sour pineapple sauce and a lemony Kewpie mayonnaise aioli bring the island flavors, while crisp lettuce and pickles keep it fresh.
Common Mistakes to Avoid
Frying straight from the marinade: let the excess drip off or the coating slides
Crowding the pot: the oil cools and the crust turns greasy
Skipping the rest on the rack: the coating falls away
Over-saucing: a spoonful of pineapple sauce is plenty
What to Serve with Hawaiian Fried Chicken Sandwiches
Macaroni salad, Hawaiian plate-lunch style
Crispy fries or sweet potato fries
A crunchy slaw
Iced tea or a cold beer
Frequently Asked Questions
What is Kewpie mayonnaise?
A Japanese mayonnaise made with egg yolks and rice vinegar. It’s richer and tangier than most mayonnaise; regular mayo works too.
Can I use chicken breast?
Yes, but slice or pound it to an even thickness and cook to 165°F. Thighs stay juicier.
How long should I marinate the chicken?
At least 2 hours and up to overnight.
Can I make the pineapple sauce ahead?
Yes. It keeps in the fridge for up to 3 days.
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