Hawaiian Fried Chicken, While Fried Chicken isn't native Hawaiian there has been a fair share that have eaten it and call it "Local Fried Chicken" that has a bit of a mixed up charm of local culture. This can be seen with the adaptations from the competition to the variations on ethnic combinations that have made a regional style of chicken. Some islands have their own little claim to fame for specific methods and specific fried chicken dishes.
Hawaii Chicken is the main fried chicken that is the star of the state and is associated as such and that would be crispy "Garlic Chicken". The next in line of the most famous fried chicken would be Mochiko Chicken which is different with its use of rice flour. Lastly would be the multiple spiced chicken or just called the standard Chicken recipe that tastes like a drive in. Sugoi's and Mitsuken were the particular establishments that popularized Garlic Chicken in Hawaii. The general process of prepping the chicken in rinsing the chicken and dry the chicken. Hawaii style chicken has a marinating batter that does two things at once it makes a extra crispy crunch of the chicken that its known for that is the consistency of a pancake batter. After the batter is made the chicken pieces are mixed well in the batter and left to marinate in refrigerator 4 hours (light taste), 8 hours (some taste), 12 hours (good taste), 24 hours (restaurant taste). American Fried Chicken Tradition When people are taking a bite into fried chicken it brings people together as a food and is one of Hawaii's best fried diplomats and I am sure others would agree. People may have an argument over some political issue, but if someone were giving away free buckets of fried chicken they maybe more interested in a break and a nice crunch then to continue going at one another. Everyone grew up with it and travelers like it, locals like it, and those new to the food culture like it. National Food of Fried Chicken is really american with its deep-fried crispiness that has its own following. The most traditional way would be the old fashioned american buttermilk dipped and spiced chicken that is seen in many states and they may too have their own regional types. It is a national food that people know from all over no matter which state in the United States you go they are aware of fried chicken. Many Fried Chicken chains had come to Hawaii from all over the world including, but not limited to: Raising Canes (Lousiana Fried Chicken), Popeyes (Louisiana Fried Chicken), Churches (Georgia Fried Chicken), Kentucky Fried Chicken, Jolly Bee (Philippines Fried Chicken). History of Fried Chicken The word Fried attached to a dish already meant it was most likely unhealthy to a persons diet, especially in Hawaii as it was seen as naughty to eat such foods, but they were all over the place and treated as special occasion eats. When fast food began thriving there was a large amount of interest in fried foods and one of these was fried chicken from mainland chains as well as from the Drive In scene. This would normalize the idea of: ala carte chicken (per/unit), fried chicken plates (several pieces), fried chicken boxes (3 pieces), and family-sized buckets of chicken and sides (12-14 pieces). On Oahu, chicken was really hitting it big all over the place and restaurants started making their own famous fried chicken. These would bring in several styles of fried chicken into the spotlight, such as: Mochiko Chicken, Karaage Japanese Fried Chicken, Korean Fried Chicken, and Broasted Fried Chicken. A few notable places were: Woolworth's, Chicken Alices (Kimchi Fried Chicken), Chunky's Drive In, Chico's Pizza, and Andy's Drive In. On Maui, Furikake Mochiko Chicken would be the fried chicken of choice and would use eggs and marinaded mixture that uses cornstarch and mochiko flour. Its a Maui style of mochiko chicken that mixes the marinade is also the batter while mochiko chicken in many other recipes separates the batter from the marinade as two separate mixes. Kauai would be working on a Ginger Fried Chicken. Big Island would have Nori Fried Chicken that would have the nori wrapped around the chicken either before or after it was fried. The nori sheets were prepared in different ways and would envelope the entire chicken. In its appearance it looked alot like a kakimochi nori-maki snack (rice cracker teriyaki seaweed rolled snack).
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