So a friend of mines asked me for my Hawaiian-style garlic chicken recipe the other day after I posted my bento on instagram, and I freaked out because when I cook, I don’t really measure anything. When I was growing up, I was taught to just go with your gut intuition while cooking. That meant constantly tasting sauces before I added them into the mix and adding things as I go along.
Therefore, I want to warn everyone that this might not be the accurate recipe for my garlic chicken. Take the measurements you see here with a grain of salt (pun not intended… you might actually need salt later).
Also, people usually don’t put mirin, but I think mirin balances the strong shoyu flavor out. If you don’t like mirin, you don’t need to use it. Just add more sugar.
J.LYN’S (Flourless) GARLIC CHICKEN RECIPE (serves 1-2?)
4 pieces of chicken (thigh, wings, or drumstick recommended)
2 tbsp Shoyu (soy sauce)
1 tsp Mirin
1 tbsp water
2 cloves of garlic (put more if you want to)
1/2 tsp Ginger (optional. Last time I didn’t use it)
1 tbsp sugar? (NOTE: This chicken is meant to be on the sweeter side. If you don’t like sweet things, then use 1 tsp instead of 1 tbsp. always put less, taste, then add later)
pinch of garlic powder
Pinch of Salt
2 tbsp Canola or Sesame Oil
- Prepare your sauce. Mix Shoyu, Mirin, Sugar, and Garlic, Salt, and Garlic Powder together. Taste your mixture! If the sauce is too sweet for your liking, then put more shoyu or add some salt. If it is too strong, dilute it with a tsp of water. Always incorporate everything little by little if you are unsure.
- if you are using thigh or boneless chicken, cut chicken into large chunks. If not, defrost and prepare your wings and/or drumsticks.
- Preheat stove to medium-high heat and put oil in. Once oil is heated enough, cook the chicken until not pink in the middle anymore (one way to check is to tap on the chicken. if the chicken shrinks a little, or if you see golden brown around the chicken, it’s good to go. You can cut an incision to check the inside too.)
- Lower the heat to medium-low and add the sauce mixture. Because of the sugar, the sauce will thicken. You want to put the sauce at a time when the chicken is cooked all the way through. Toss everything together for a minute, and once the sauce is coated on chicken and is nicely incorporated, you can turn off the heat.
- Serve with a scoop of rice and sides like vegetables. Hawaii people usually cut/shred cabbage and place the chicken on top of the cabbage. Mac salad is also a Hawaii staple, but I’ve never made it myself so I am sorry, can’t give you that recipe.
And there you go fam: My garlic chicken. At the end of the day, it’s best to go to Hawaii and experience garlic chicken for yourself. This is just my taste. Hope you like the recipe!
ALSO, usually this is a fried chicken recipe, so usually people have the dry mixture with flour, garlic powder, and salt and coat it with egg to hold the flour, but this time I had no flour. for a good garlic fried chicken recipe, I trust these guys: https://www.foodnetwork.com/recipes/da-famous-broke-da-mouth-garlic-furikake-chicken-5423352