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Asian/Hawaiin


Note this is for 5 lb of chicken if using less cut the portions

Sweet and Savory Sauce:
8 cups quarts brown sugar
2 cups white sugar
2 quarts soy sauce, such as Aloha
Freshly ground black pepper
5 ounces minced garlic

Fried Chicken:
1/2 gallon deep-frying cream-based oil
3 to 5 pounds boneless skin-on chicken thighs
1 pound all-purpose flour mixed with garlic powder, for dusting

To Serve:
Steamed white rice
Tuna macaroni salad
Avocado slices
Sliced green onions
Homemade Garlic Aioli, recipe follows
Furikake

Hawaiian Tangy Chili Peppa Watah, recipe follows

Homemade Garlic Aioli: (or add minced garlic /garlic salt to japanese mayo)
3 large eggs
3 large egg yolks
1 ounce sweet chili sauce
1 ounce minced garlic
1 ounce lemon juice
1 quart soybean oil
Garlic salt
Ground black pepper

Hawaiian Tangy Chili Peppa Watah:
1 quart apple cider vinegar
3 ounces sweet chili sauce
2 ounces sriracha
1 ounce garlic cloves
1 ounce sea salt
8 Hawaiian chile peppers

Homemade Garlic Aioli:
Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.

Hawaiian Tangy Chili Peppa Watah:
Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.

For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.

For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.

Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.

Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.

Homemade Garlic Aioli:
Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.

Hawaiian Tangy Chili Peppa Watah:
Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.

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