This past August I had the chance to go to Hawaii. I had been there when I was five years old but I barely remember anything but the blue waters. While there I got to eat A LOT of good food. The food of hawaii is heavily influenced by asian cuisine (asians are the majority over there after all) and it just resonated with my taste buds and blew my mind.
One dish that I tried for the first time was called garlic chicken. I had it twice, one as a bento take out from Mitsuken and another from Aiea Bowl (not bowl in the sense of teriyaki bowl, but bowling alley bowl) under the name of “tasty chicken”. I apologize if the tasty chicken is actually different but from my memory and novice tongue the flavors and textures were the same in essence.
Garlic chicken seemed to be deep fried boneless chicken pieces topped with a type of dark sweet garlic sauce. After searching online for recipes it seems that the basic ingredients in the sauce are:
- soy sauce
- sugar
- chopped garlic
I decided spur-of-the-moment to try making a batch this afternoon. Here is how it went.
I used skinless boneless chicken thighs. The high fat content helps keep the chicken tender. I chopped up the chicken real small as I didn’t want to use a huge pot of oil and wanted it to be more snack bite size. The garlic chicken I had on the island were bigger chunks.
I rubbed garlic salt on the chicken, then coated it in a blend of flour, corn starch, and more garlic salt. Deep fry (I don’t really like deep frying and probably used too shallow oil, but it turned out ok)
For the sauce I mixed 1 part soy sauce, 1 part sugar, and a bunch of chopped garlic. I also added 2 parts water to dilute it down a bit. In the future I’ll probably experiment with the ratios and adding extra flavors like green onion but this is the essential base.
All the recipes said to dip the chicken into the sauce and let it dry. Some of the pieces were not as crunchy as I would have liked – not sure if it is my deep frying method or if it was the sauce dipping. Next time I’ll try a few variations to maximize the crunchiness.
It was really good – not that my cooking skills is tops but it is hard to go wrong with the combination of deep fried + sweet & salty + garlic. Something about it just turns on the “EAT” button on my brain.
Next time I’ll try to maximize the crunch factor in the chicken and try adding a few things to the sauce.