Hawaiian Hot Honey Garlic Chicken

In an attempt to recreate the garlic chicken from Aloha Island Grill, I stumbled upon a new dish. Here's the story of how my accidental creation turned into a new favorite.

Without all the necessary ingredients for the original recipe, I improvised. I went for a tempura batter, adding nicer crispy texture to the chicken.

The sauce was a game-changer. Mixing soy sauce, honey, garlic, and a touch of sesame oil, I created a rich, flavorful glaze that perfectly complemented the tempura chicken.

Get the Recipe Below!

Hawaiian Hot Honey Garlic Chicken

Ingredients:

For the Sauce:

• 1/2 cup soy sauce 

• 1/4 cup honey

• 5 cloves garlic, minced

• 1 tablespoon rice vinegar 

• 1 teaspoon sesame oil

• 1 teaspoon freshly grated ginger 

• 1/2 teaspoon red pepper flakes 

• 1 tablespoon cornstarch 

• 1/4 cup water 

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized chunks

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon baking powder

• 1 cup ice-cold water

• 1 egg

• Salt and pepper to taste

• Oil for frying

For Serving:

• Cooked white rice (I like to add rice vinegar and a little sugar in after cooked)

• Sliced green onions (for garnish)

• Toasted Sesame seeds (for garnish)

Instructions:

Prepare the Honey Soy Garlic Sauce:

1. Mix the Sauce Ingredients: In a medium bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar (or apple cider vinegar), and sesame oil. If you're using grated ginger and red pepper flakes, add those in as well.

2. Optional Thickening: If you prefer a thicker sauce, dissolve the cornstarch in 1/4 cup of water, then add it to the sauce mixture. Whisk well to combine.

3. Cook the Sauce: Pour the mixture into a small saucepan and bring it to a gentle boil over medium heat, stirring occasionally.

4. Simmer and Thicken: Once it starts to boil, reduce the heat to low and let it simmer for about 3-5 minutes, or until the sauce thickens to your desired consistency. If you're using the cornstarch mixture, the sauce will thicken more quickly.

5. Cool and Store: Remove the sauce from heat and set aside.

Prepare the Chicken:

1. Mix the Batter: In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk the ice-cold water with the egg. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.

2. Heat the Oil: Heat oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C). I use a WOK - Use it if ya got it! 

3. Fry the Chicken: Dip the chicken chunks into the batter, ensuring they are well-coated. Carefully place the battered chicken into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Assemble the Dish:

1. Toss the Chicken: In a large bowl, toss the fried chicken chunks with the honey soy garlic sauce until evenly coated.

2. Serve: Place a bed of cooked white rice on each plate. Top with the sauced up chicken.

3. Garnish: Sprinkle sliced green onions and sesame seeds over the chicken for garnish.