Fried Chicken Plate Lunch
The star of Fried Chicken Plate Lunch is the treasured Garlic Chicken which has been feeding hungry customers for years. It is said that fried chicken began becoming to come in its own as a plate lunch with those looking for a hearty bento in the morning that could last them the day. Customers would be looking for something high in calorie as they would drive out to the beach or the park to spend a time in the sun with their bento In 1990s, a small eatery in Kalihi would answer the call and have a food of garlic fried chicken, spam, barbeque beef, hot dog, bacon, american bacon, portuguese sausage, pickles, and eggs with a bed of fried rice or fried saimin. There would be the mini bento, the regular bento, fried saimin bento, and the sports pack. Each one having a mixture of the foods in their warmers that would be quickly made and ready to eat with the chicken taking a bit as it was always made to order. Kaneshiro Ohana & Garlic Chicken This would be the famous fried chicken plate lunch shop known to the world as "Mitsu-ken Okazu and Catering" was known in Kalihi for its long lasting garlic chicken legacy. They worked on the process of making their fried chicken with a 24 hour marinade, mochiko flour coating, and after-spray of garlic sauce. It would place the Kaneshiro ohana in a place of fried chicken history that made fried chicken plate lunch popular enough to be its own type of plate lunch. Fried Chicken Plate Lunch would distinguish itself from the Okazuya of its origins through an emphasis of its Fried Noodles, but particularly its Fried Saimin which would come in more varieties over time. Fried Chicken Plate Lunch wouldn't exclusively be specializing on the fryers, but also making thin sliced meat dishes like barbecue beef, along with other sorts of sausages and shaped meats (luncheon meat, spam). Fried Chicken Plate Lunch In the 90s, Sugoi's in Kalihi would really be pushing the Garlic Chicken and Fried Rice combo with Zack and Robb Lee who standardized the essence of what was in a Fried Chicken Plate Lunch. When cut down to the bear minimum of what was needed a Fried Chicken Bento would rely on its fried rice first, salad second, creamy salad third, and pickled things last. Takuan was the pickle of choice. Medium Grain Fried Rice would be a must and a needed replacement of white rice for the fried experience. Sugoi's also made the platform of lunch options bringing in different sorts of fish like: Garlic Ahi, Salmon, Saba, Mahi Mahi, and White Fish Katsu (hoki). Some say that it could have been inspired by the age old Zip Pack from Zippys, but with fried rice instead of furikake rice, but the reason for this ensemble of meats, rice, and pickles is unknown. The Watery Sauce vs. the Mayo-base Sauce With the origins of the colonial times with Lunch Counters and Drive Ins sauces became a normal way of eating fried chicken with mayonnaise-based varieties having region-defining styles. Mayonnaise has been core to Hawaii sauces for poke sauce, barbecue sauce, and yes sauce made in the innovations of fried food. There had been a growing debate in the 2010's in dipped watery sauces vs. creamy mayo-based and has been a local battle of the spears the more loyal the customer is to their type of fried food. For example some Okazuya may have served their fried chicken with optional side of: tempura sauce, ponzu sauce, shoyu mustard, chili pepper vinegar, or dark shoyu for those who love to pour it on everything. The debate began getting as high as a volcano shooting at the spout when a popular eatery of fried chicken opened called Queen St Cafe. They would end up making fried rice and fried chicken unbeatable, but more importantly make sauce on Hawaii fried chicken plate lunch a must. Queen St. Cafe, Sauces and Macaroni Salad Gwen Alejo-Herring and her ohana had opened in 2010's and had a following of the classic pairing of Hawaii garlic fried chicken or Fire Cracker Chicken with sauce going all across each piece. There would be an area in the end of the seating area with a small little sauce area in which customers would start to prefer one sauce over another for better or for worse and had people picking their favorites. Some of these stand outs would be: Spicy Sauce, Steak Sauce, Buttermilk Sauce (Ranch), and Wasabi Sauce (Aioli). Customers would take their garlic chicken home and add their own concoctions from areas like Pearl City, Aiea, and Halawa. These would consist of: mixing Avocado with the Wasabi Sauce, mixing Guava and liquid smoke with the Steak sauce, and Home-made Lilikoi (mustard barbeque). Customers identified Queen St. Cafe so much with its sauces that they would mix in in their macaroni salad. Sometimes they would spray more sauce than they really needed in the plate lunch so they could make extra macaroni salad at home. This would result in recipes being shared of: Spicy Macaroni Salad, Wasabi Macaroni Salad, Kiawe/Guava Macaroni Salad (steak), Sesame Macaroni Salad (creamy oriental), and Lilikoi Macaroni Salad (Mustard Barbecue). The Fried Chicken Cult Later on as more eateries specialized in this sort of style it would bring larger importance to the variety of Sauces. Which would place importance on Macaroni Salad as well as the Fried Rice selections. Swap outs for healthier options was a trend that would catch on with Green Salads or Poke would be options to replace Macaroni Salads to be apart of the healthier eating trend.
0 Comments
Leave a Reply. |
Hawaii BlogThe Hawaii is run by the Imagine Hawaii's team of writers.
Article ListState of Hawaii
Flag of Hawaii Hawaiian Nene Goose Hawaii Days New Years Day Martin Luther King Jr Day Presidents Day Kuhio Kalanianaole Day Memorial Day Kamehameha Day Independence Day Statehood Day Labor Day Veterans Day Thanksgiving Day Mele Kalikimaka Day Hawaii Cuisine Hawaii Food Pioneers Hawaii Cuisine Story Innovations of Hawaii Food Soup Wars in Hawaii Hawaii Establishments Hawaii Convenience Stores Hawaii Super Markets Hawaii Cooking Styles Style of Kauai Style of Oahu Style of Maui Style of Hilo Style of Kona Style of Lanai Hawaii Food Guides Guide to Hawaii Juices Guide to Hawaii Coffees Guide to Hawaii Sodas Guide to Drive Inn Burgers Guide to Saimins Guide to Hekka Hot Pots Guide to Grilled Sticks Guide to Malasadas Guide to Hawaii Pancakes Guide to Ensemadas Guide to Hawaii Fried Rices Guide to Loco Mocos Guide to Hawaii Gravies Guide to Hawaii Stews Guide to Guide to Pokes Guide to Lomis Hawaii Umeke Bowls Saimin Bowls Hawaii Sushi Bowls Hawaii Granola Bowls Hawaii Poke Salad Poke Bowls Oahu Regional Poke Maui Regional Poke Hilo Regional Poke Kona Regional Poke Hawaii Sauces Lets Talk Mayonnaise Hawaii Loco Moco Lets Talk Loco Moco Loco Moco Bowls Pohoe Red Gravy Kalima White Gravy Hawaii Saimin Lets Talk Saimin Saimin Secrets at Home Prawn Saimin Hawaii Saimin Chef Hawaii Rice Lets Talk Fried Rice Hawaii Filleter Hawaii Pokemasters Hawaii Chop Suey Manapua Deliverers Hawaii Okazuya Going to Hawaii Okazuya Hawaii Regional Okazuya People of Hawaii Okazuya The Okazuya Experience Nostalgia of Okazuya Challenges of Okazuya Hawaii Musubimasters Hawaii Barbecue Starting Hawaii Barbecue Hawaii Regional Barbecue Hawaii Barbecue Experience Hawaii Grillmasters Hawaii Imu Pitmasters Hawaii Imu Oven Hawaii Psychology Hawaii Figures James Cook Kamehameha Kuhio Kalanianaole Hawaii Psychology Hawaii Citizenship Hawaii Social Life Collection Obsession Rain Sun and Rainbows Island House Humidity The Spirits of Aloha Ohana Hawaiian Island Fever Hawaii Martial Arts Lua Martial Arts CategoriesMatt MaedaCook, artist, and writer |