MY Hanamaulu Cafe Ginger Chicken

Famous Kauai Restaurant known for this dish - restaurant closed, but recipe is based on links below

Servings: 4 to 5

Servings: 4-5

2.5 lbs. boneless, skinless chicken, breast or thigh, cut into 2-inch pieces (about 6 to 7 Costco thighs)

subheading: Marinade:

1 thumb-sized piece of fresh ginger, grated

4 TBS granulated sugar

1 to 2 garlic cloves, minced

½ tsp rice vinegar

½ tsp mirin

4 TBS Kikkoman soy sauce

1 tsp sesame oil (Kadoya recommended)

½ tsp whiskey (used Maple flavored Crown - its what I had)

½ tsp Oyster sauce

subheading: Batter:

1 cup plain flour

¼ cup corn starch

1 tsp salt

1 tsp baking soda

Mix prepare marinade ingredients and allow to marinate overnight

When ready to cook, coat chicken well in flour mixture and shake off any excess

Cook chicken until semi-firm

Allow to drain on rack

subheading: Using deep fryer:

Deep fry about 10 min, flip over, and cook for another 10 min

For extra crunch, cut cooking time slightly and double fry

subheading: Using air fryer (see YT video below):

Lightly dab cooking oil across all sides

Place chicken in a single layer across cooking tray

Cook for 10 minutes at 375°

Flip pieces over and cook for another 10 to 15 minutes (until crisp)

If using multiple racks, flip pieces and rotate racks to ensure even crispness

Marinated ~ 19 hours (flavor went deep into the meat, not overly strong, and had the right amount of sweetness)

Maybe increase ginger amount slightly in next batch. I erred on the side of not making it too salty.

Chicken was tender and moist / batter was not super crunchy (would be better fried instead of air fried)

Used Hoki's Garlic/Ginger Chicken recipe as additional reference

How to air fry:

Alternate Hanamaulu Chicken recipes: