This Hawaiian Fried Chicken Is Almost As Easy As It Is Flavorful

Thanks to an aromatic and satisfyingly savory marinade consisting of ginger, garlic, soy sauce, and toasted sesame oil, the chicken thighs in this recipe—that go on to be fried to perfection—are infused with deep flavor.

You would think that such a flavorful batch of crispy fried chicken might be an onerous (if worthwhile) task, right? Wrong. Not only does this recipe produce top-notch flavor but it’s ready and on the table quicker than most other recipes, and by comparison is a cinch.

We start with the marinade, where ginger and garlic are blitzed in the food processor to chop them superfine and extract as much flavor as possible. And we’ve already started to make life easier: The ginger doesn’t even need to be peeled, meaning you simply pop in your ingredients and process for a few seconds.

Then comes the coating.

This dry-fried chicken doesn’t even need a batter, or even to be dunked in buttermilk, since the marinade does all the hard work of adhering the potato starch and baking powder coating for its crunchy exterior.

You see what I mean about this being a quick and easy recipe?

After 30 minutes of resting (the chicken . . . not you—well, I guess you too, if you’d like), the chicken pieces are fried (for a mere 5 minutes thanks to quick-cooking boneless thighs) and served with a simple stir-together dipping sauce of soy sauce, lemon juice, and rice vinegar.