Fried Chicken Hawaiian Style Food
FRIED CHICKEN HAWAIIAN-STYLE
The original recipe calls for chicken drumettes but I use skinless, and boneless thighs or breast tenders. Good to take on picnics and eaten with rice balls (musubi) since it's good cold as well as hot.
Provided by MasakoHI
Categories Chicken Thigh & Leg
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients in a large bowl.
- Add chicken to mixture and stir together.
- Cover bowl and place in refrigerator to marinate 4 - 6 hours or overnight.
- When ready to cook, remix since batter may separate overnight.
- Deep fry in oil.
- Drain and serve.
Nutrition Facts : Calories 369.8, Fat 17.2, SaturatedFat 4.7, Cholesterol 189.4, Sodium 1050.5, Carbohydrate 13.2, Fiber 0.4, Sugar 4.1, Protein 37.8
HAWAIIAN MOCHI FRIED CHICKEN
Make and share this Hawaiian Mochi Fried Chicken recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bone the chicken if not already done and cut into plump finger-size nuggets and set aside.
- Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
- Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
- Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
- Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.
Nutrition Facts : Calories 816.8, Fat 39.3, SaturatedFat 11.4, Cholesterol 356.2, Sodium 2825, Carbohydrate 59.1, Fiber 1.1, Sugar 25.9, Protein 53.8
FRIED CHICKEN SLIDERS
The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli.
Provided by Amanda Cooks & Styles
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
- Sprinkle chicken thighs generously with flour and coat both sides evenly.
- Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
- Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
- Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
- To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!
HAWAIIAN CHICKEN
Provided by Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
- Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.
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