Hawaii Fried Chicken Shops are a fast-food style of fried foods from Hawaii, where boxes or buckets of fried chicken are bought alongside other fried dishes with a specialization on take-out. Fried Chicken shops are just restaurant establishments specializing in Fried Chicken which are based on the typical American Fried Chicken shops or restaurants that are found nationally. They were made for peoples enjoyment of crispy crunchy chicken and some establishments serve their fried dishes in bentos or plate lunches rather than boxes and buckets.
While it is fast-food it has well thought out and skilled mixtures of seasonings and quality skills of fry chefs in Hawaii, fresh and well made fried chicken can be served up for a relatively cheap price, while still feeding many people. Its popularity comes from being easy to please many peoples differing tastes while being quick, a pot luck must, and being cheap enough to eat on game night. A variety of people eat at fried chicken shops due to it being affordable for office workers, hungry students, and family meals. Sides, Beverages, and Dessert A compilation of items that were seen were: onion rings, chicken tenders, fried chikuwa fishcake, fried tako bites, and fried nenue bites. These were accompanied by: tartar sauce, spicy-mayo sauce, honey mustard sauce, teriyaki barbecue sauce, vinegar sauce, and garlic butter sauce. Seasonings and toppings would include different varieties of furikake, sea salts, and powdered cheeses. All of the most common kinds of expected dishes that can be eaten with fried tend to include: fried rice, garlic fries, stewed vegetables (nishime, sari sari), macaroni salad, gravy mashed potatoes, chili and rice, and garlic cheese bread. Common drinks include: Plantation Iced tea, Cane Sweet Iced Tea, Meadow Gold Pog, and accompanying variety of Soda flavors. Deserts included: Chocolate haupia fried pie (most popular), pocho mash fried pie, and pineapple fried pie. History of Local Fried Chicken Shops In the 1980s, Alice Yang started a bar and and was a college student who was interested in finger foods to accompany some great cocktails, so she made some delicious chicken wings. The restaurant landscape of North American chains had been around for a bit and were the first thought in peoples minds as far as fried chicken went with chicken boxs to buckets and sides. But this wouldn't stop a evolution of chicken in Honolulu with all sorts of chicken being developed during this time to battle fast food versus mom and pop establishments. Yang opened Chicken Alice's on Kapiolani Boulevard by Ala Moana Center and expanded with Kailua and Pearl City establishments. It would change the states states fast-food landscape in showing larger companies that the local peoples taste would be interested in the a sauced up batter used for marinating as well as extra crispy and crunchy fried foods. Others would be taking note as there would be interpretations, changes, and regional differences that would lead to a particular process used in some family recipes of Garlic Chicken. Garlic Chicken and Batter Process Garlic Chicken had first come around from Hawaii-Korean locals who tasted Chicken Alice's chicken wings and thought to them self they could do that. This created recipes that had a batter that had garlic, alaea salt, ap flour, cornstarch, and a load of left over kimchee marinade or gochujang chili paste. Pastes would mix up the preparations of Gochujang into a local variety of pastes that used: Seasoned Powder (usually goun gochukaru), Hawaii miso paste, glutinous rice powder, Milled Malt Barley, Alaea Salt, Hawaii water, and Rice Syrup. These would lead to varieties that made use of many left over marinades in the kitchen to make sure that there wasn't much waste and since it originated in many local kitchens the pastes and marinade would vary. Batters that would arise in town-side recipe cards of those who lived closer to the city would have: Kimchee Fried Chicken Batter (spicy), Kalbi Fried Chicken Batter (sesame paste-sweet), Mayonnaise Fried Chicken Batter (mayo-dashi-herb). Peanut Butter Fried Chicken Batter (peanut-miso). Fry it Once or Fry it Twice Many recipes overtime would go to include its own family marinade that would include: sake, shoyu, and ginger, which would depend on the brand of sake and the brand of shoyu and the type of ginger root as some would use olona in their recipe for medicinal purposes. It would be most noticeable with Mayonnaise Fried Chicken Batters that would turn a color of yellow. At home many would fry the chicken once at low-temperature, but restaurants would fry it twice and the second time it would be at high-temperature for extra crisp. These methods would be used for a variety of Hawaii chicken recipes including: Hawaii Fried Chicken and Hawaii Mochiko Fried Chicken. Oahu was not the only ones able to explore this method as other island folk like residents of Kauai had been using a similar method for years, so it is sometimes argued that its origins are debatable. It is included in the stories held within the origins of Kauai's famous Ginger Fried Chicken from Hanamaulu that is known as one of the tastiest variations of the recipe.
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