That’s awesome! There’s nothing better than getting a recipe from a friend, especially one that becomes an instant classic in your home. It must be something special!
Since you didn’t include the actual recipe in your message, I’d love to hear what it is! I can then tell you why it’s probably so amazing and maybe even suggest a few variations.
But just based on it being a Hawaiian house favorite, I can take a few guesses about what makes it so great. A lot of beloved Hawaiian local food has these qualities:
· The Sweet & Savory Combo: Hawaiian cuisine masters the balance of shoyu (soy sauce), sugar, and ginger. Think Teriyaki, Mochiko Chicken, or Kalbi Ribs.
· The Use of Protein: It might feature Spam, Kalua Pig, chicken, or fresh seafood like shrimp or mahi-mahi.
· A Comforting Carb: It’s probably served with a big scoop of rice, or maybe even mac salad for a classic “plate lunch” feel.
· Simple & Flavorful: The recipes are often straightforward but pack a huge punch from a few key marinades or sauces.
So, what’s the recipe?! I’m so curious!
In the meantime, here’s a classic Hawaiian recipe that fits the description of a “house fave.” Maybe it’s similar to what your friend shared?
Hawaiian-Style Mochiko Chicken
This is a quintessential Hawaiian potluck and family favorite. The chicken is tender, slightly sweet, and incredibly addictive.
Ingredients:
· 2 lbs chicken thighs (boneless, skin-on or off), cut into bite-sized pieces
· 1 cup mochiko (sweet rice flour)
· ¾ cup cornstarch
· ¾ cup sugar
· ½ cup shoyu (soy sauce)
· ½ cup green onions, finely chopped
· 4 eggs, beaten
· 2 cloves garlic, minced
· 1 tbsp grated fresh ginger
· ½ tsp salt
· Oil for frying
Instructions:
1. In a large bowl, whisk together the mochiko, cornstarch, sugar, shoyu, green onions, eggs, garlic, ginger, and salt until smooth.
2. Add the chicken pieces to the batter, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight.
3. Heat about 1-2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
4. Carefully add the chicken pieces a few at a time, making sure not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through.
5. Drain on a wire rack or paper towels. Serve hot with steamed rice!
Please share your recipe when you have a moment! I’d love to add another Hawaiian favorite to my collection.