Hawaiian-Style Fried Chicken Sandwich
Updated: Oct 5
Ginger-soy marinated chicken, a crackling five-spice crust, sweet-tangy pineapple sauce and lemony Kewpie aioli, piled onto a butter-toasted bun.
Why You Will Love This Recipe
Deeply seasoned chicken: a ginger, garlic and soy marinade
A light, shattering crust: cornstarch, baking powder and egg whites
Sweet, tangy and creamy: pineapple sauce and lemon Kewpie aioli
Juicy every time: boneless thighs stay tender through frying
At a Glance
Makes 4 sandwiches | Prep: 30 minutes, plus at least 2 hours marinating | Cook: 30 minutes
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.
Hawaiian-Style Fried Chicken Sandwich
Makes 4 sandwiches | Prep: 30 minutes, plus at least 2 hours marinating | Cook: 30 minutes
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.
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.
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.
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.
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.
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
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.
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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Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Instant Read Thermometer, Cast Iron Skillet, Wooden Cutting Board.
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