On this episode of Veg Da ʻAina, weʻre making some dank ass garlic chicken. The sauce is one secret, so no share ʻem. (Half joking about that).
This might feed about 6 Hawaiians.
I N G R E D I E N T S
- 5-6 pounds chicken thighs (de-boned with skin on)
- 4 cups flour
- 4 tablespoons garlic salt
- 1 teaspoon white pepper
- ½ teaspoon garlic powder
- frying oil (canola or vegetable)
- 2 cups shoyu
- 2 cups sugar
- 1 cup water
- ½ teaspoon ginger (fresh and grated)
- 1 clove of garlic (grated or minced)
- ½ cup green onion (or more depending on how much you like)
D I R E C T I O N S
Rinse chicken and pat dry, cut into bite-sized pieces. Combine flour, garlic salt, white pepper and garlic powder in a big bowl or you can use a ziplock bag. Cover each piece with the flour mixture and let it sit in the fridge 30+ minutes (optional). The longer it sits, the crunchier the batter will be. Letting it sit while the oil heats up will be enough though.
Combine all ingredients for the secret sauce in another large bowl and set aside. Stir a few times to make sure the sugar is incorporated.
Deed fry in oil until chicken is golden, and dump directly into the secret sauce. Let it sit in there until the next batch is done frying then transfer to a bowl or whatever youʻll use to serve it.