Mitsuken Garlic Chicken Recipe: A Hawaiian Favorite

If there’s one dish that’s the epitome of Hawaiian comfort food it’s Mitsuken Garlic Chicken. This crispy, golden brown goodness has been a local favorite for years and has been wowing foodies with its aroma and garlic flavor. When I think of comfort food, Mitsuken Garlic Chicken is at the top of my list for its savory, crispy, garlicky goodness.

Now I am going to share this recipe so that you can practice this savory, crispy, garlic chicken recipe at home. 

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Ingredients for Mitsuken Garlic Chicken Recipe

As a guideline, I always ensure that the working ingredients are ready beforehand. This is what I put to make a real Mitsuken Garlic Chicken: Please follow accordingly to portioning measurements below in accordance to the recipe:

• Thighs of Chicken (boneless – skin on) – 2 pounds
• Garlic – 6 to 8, finely chopped
• Soy sauce – ½ cup
• Sugar – 2 tbsp
• Cornstarch – 1 cup, for dredging
• All-purpose flour – ½ cup, for dredging
• Eggs – 2 large, whisked
• Vegetable oil – For deep-frying
• Salt and pepper – as per taste

Optional: Garnish with green onions or sprinkle with sesame seeds for additional taste and color.

How to make Mitsuken Garlic Chicken Recipe

Making Mitsuken Garlic Chicken at home may seem difficult and trust me, it is not as complicated as it is imagined. Just follow these steps:

1. Marinate the Chicken: The first step involves cutting the chicken thighs into cubes. I slightly cut the cubes so that they are a bit larger and dont dry out as they fry. In a bowl, combine soy sauce, sugar, and half of the minced garlic. Place the pieces of chicken into the bowl and turn them over to make sure they are well coated and leave it in the refrigerator for fifty percent of an hour. It is also good to place it in the refrigerator for hours as some people do for deeper flavor.
2. Prepare the Coating:In different stages of the process, I prepare my dredging station. In the first bowl, there are eggs with a spoon. In the second bowl there are things like cornstarch and all-purpose flour, and in the third, there is already chicken that has been soaked or marinated.
3. Heat the Oil: Fill a deep frying pan or Dutch oven with vegetable oil, leaving it about 2 inches deep. Heat it to 350°F (175°C). Correcting temperature is critical to score that signature crispiness.
4. Dredge and Fry: Take each piece of chicken, dips it into egg and subsequently in the flour-cornstarch blend. Press gently to ensure an even coating. Fry in batches of the chicken to prevent crowding, and flip periodically for an even golden-brown crust. Each batch is ranging from 5-7 minutes, or more, depending on the size of the pieces.
5. Garlic Finish: In a small skillet, sauté the remaining minced garlic in a tablespoon of oil until fragrant but not browned. Toss the fried chicken in this garlic sauce for a flavor boost.

Key Tips for Perfect Mitsuken Garlic Chicken Recipe

Through the years, I’ve picked up some tips to make sure my Mitsuken Garlic Chicken comes out perfect:

• Garlic Know-how: Cooking garlic can be tough. To keep it from getting bitter, I cook it over low heat, until it smells good.
• Crunchy Coating: Using both cornstarch and flour to coat the chicken gives it that special crunch. Don’t skip this part!
• Oil Heat: Buying a kitchen thermometer helps keep the oil at the right heat for frying. If it’s too hot, the coating burns; if it’s too cool, the chicken soaks up too much oil.

Serving Suggestions

Mitsuken Garlic Chicken tastes great by itself, but adding sides makes it even better. I put it on top of steamed rice, which absorbs the garlic-flavored juices well. To complete the meal, I add a scoop of Hawaiian-style macaroni salad. If you want something lighter steamed veggies like broccoli or snap peas go well with it.

When I serve it, I like to add some chopped green onions or toasted sesame seeds on top. This gives it a fresh taste and a bit of a nutty flavor.

Variations to Try

The traditional recipe can’t be beat, but I sometimes play around with other versions:

• Air-Fried Take: For a less heavy option, I cook the chicken in an air fryer at 375°F (190°C) for 12-15 minutes turning it over halfway. This method gives a crunch that’s close to deep-frying.
• Hot and Spicy: Tossing a teaspoon of chili flakes or a bit of sriracha into the marinade turns the dish into a fiery treat.
• No Gluten: Using cornstarch instead of flour makes the meal gluten-free without losing its texture.

Commonly asked question-Mitsuken Garlic Chicken Recipe

What is Chinese garlic chicken made of?

Mix (whisk) together minced garlic, soy sauce, sesame oil, honey and cornstarch until it’s smooth. Heat up vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and the garlic mixture to the pan and stir-fry. Stirring frequently, cook until the chicken is done and the sauce has thickened (this takes) about 5 to 7 minutes. However, be careful not to overcook the chicken, because that can make it tough. Although it may seem simple, this dish requires attention for the best results!

What does garlic cure in chicken?

Chicken keepers (for decades, possibly longer) have been giving raw garlic to their hens. They do this to help treat infections and respiratory problems. However, garlic also improves the hens’ appetite, as well as the size and quality of the eggs they lay. This is important, because happy hens lay better eggs. Although some people might think it’s strange, many swear by it.

How to use garlic in chicken?

Heat oil in a big skillet (over medium heat). Add the garlic and cook while stirring until it starts to brown, which takes about 2 minutes. Remove it to a plate with a slotted spoon. Add the chicken to the pan and cook until it’s browned on one side—this takes about 4 minutes. However, be careful not to overcook it, because that could ruin the flavor. Although it seems simple, timing is key!

Should you cook garlic before chicken?

Fry garlic (but not too hot) over low heat until it’s golden brown—making sure it doesn’t burn. Carefully remove the garlic from the pan. Then, place the chicken into the pan and fry until all parts of the chicken are browned, however, watch closely because this can take a little time.

Final Thoughts  

Mitsuken Garlic Chicken is more than just a dish (it’s) a slice of Hawaii’s culinary spirit. Its bold flavors and crispy texture make it a favorite for gatherings (or) a comforting meal on a quiet night. Cooking this at home not only brings a taste of Hawaii into my kitchen, but also fills my home with the inviting aroma of garlic and soy.  

I encourage you to try this recipe. Whether you stick to the classic version or add your twist, this dish will definitely win over anyone lucky enough to enjoy it with you (because) it has a flavor that’s tough to resist. However, don’t be afraid to experiment, although it’s delicious just the way it is!

Related article you can go through, if you practice more at your kitchen.

Side Street Inn Garlic Chicken Recipe

Sugoi Garlic Chicken Recipe