Name: Molokai Chicken Recipe (Hawaiian Bros)
Prep time: 20 min
Cook time: 25 min
Total time: 12 h 45 min
Cuisine: American
Ingredients: 2 pounds (900 g) boneless, skinless chicken thighs, cut into bite-sized cubes; ¾ cup (180 ml) pineapple juice; ¾ cup (180 ml) dark soy sauce; 3 tablespoons (42 g) rice vinegar; ½ cup (110 g) light brown sugar; 2–3 Thai chilies, thinly sliced; 2-inch piece fresh ginger, grated; 2 cloves garlic, very finely chopped; 3 tablespoons vegetable oil, for cooking; 1 tablespoon (9 g) cornstarch; 1 tablespoon (12 g) water

1

Cut the boneless, skinless chicken thighs into evenly sized bite-sized cubes. Keeping the pieces similar in size helps ensure even cooking and allows the chicken to caramelize consistently during stir-frying.

2

In a large mixing bowl, combine the pineapple juice, dark soy sauce, rice vinegar, and light brown sugar. Whisk thoroughly until the sugar is completely dissolved. Add the thinly sliced Thai chilies and grated ginger, then mix well to distribute the ingredients evenly throughout the liquid.

3

Add the cubed chicken thighs to the marinade and stir until every piece is completely coated. Cover the bowl and refrigerate overnight for the best flavor development.

4

Remove the marinated chicken from the refrigerator. Pour everything through a large mesh strainer, allowing the marinade to collect in a bowl underneath. Reserve the marinade for later use in the sauce.

5

Heat a large wok over very high heat. Add 3 tablespoons vegetable oil. Place half of the chicken into the hot wok and cook, tossing occasionally, until the pieces develop good color and are fully cooked through. Transfer the cooked chicken to a bowl and repeat with the remaining chicken.

6

Once all of the chicken has been cooked and removed from the wok, pour approximately half of the reserved marinade into the empty wok. Bring the liquid to a strong boil and cook for about 2 minutes, allowing it to reduce slightly and concentrate its flavor.

7

Whisk together the cornstarch and water until completely smooth. Add about half of the slurry to the boiling sauce while whisking. Allow the sauce to thicken, then determine whether additional slurry is needed. Add more only if a thicker glaze is desired.

8

Return all of the cooked chicken to the wok. Toss thoroughly until every piece is coated in the thickened sauce.

9

Turn off the heat and immediately add the finely chopped garlic. Toss the chicken once more so the residual heat lightly cooks the garlic while preserving its fresh flavor.

10

Serve hot over steamed short-grain rice. Spoon additional sauce from the wok over the chicken and rice if desired.

Molokai Chicken Recipe (Hawaiian Bros)

Ingredients

11 Ingredients

Instructions

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