There’s something about the crispy, sticky, sweet-and-savory magic of Zippy’s Korean Chicken Bites that hits just right—especially when they’re piled high with a scattering of fresh green onion. Inspired by the beloved Zippy’s chain in Hawaii, this dish brings together island flavors and Korean heat in bite-sized pieces of joy. Whether you grew up on Korean chicken in Hawaii or you're discovering it for the first time, this recipe delivers crispy perfection with every bite. It's the kind of dish that brings everyone to the table—perfect for sunday dinner ideas soul food style, or just as great tossed in the air fryer for a quick weekday craving.
Let’s dive into how to recreate this irresistible zippys korean fried chicken recipe at home, along with the little tricks that make it stand out.
Zippy’s Korean Chicken Bites with Green Onion Garnish
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course, Snack
Cuisine American, Hawaiian, Korean
Deep frying pan or Dutch oven For frying the chicken. A wok works too.
Tongs or Chopsticks To turn the chicken safely.
Mixing bowls For coating the chicken and preparing the sauce.
Whisk For blending the sauce ingredients.
Medium saucepan To heat and thicken the sauce.
Cooling rack or paper towels To let the chicken drain after frying.
Knife and Cutting Board For prepping the chicken and green onions.
For the Chicken
- 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- 2 eggs
- Neutral oil for frying vegetable or canola
For the Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp gochujang Korean chili paste
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
Garnish
- 3 –4 stalks of green onion sliced thinly on the bias
- Toasted sesame seeds optional
Prep the Chicken
Start by cutting the chicken thighs into bite-sized chunks. Thighs are the best choice here—they stay juicy, absorb flavor well, and crisp up beautifully.
Pat the pieces dry with a paper towel. This is key to getting a crispy crust when you fry.
In a large bowl, combine cornstarch, flour, garlic powder, onion powder, salt, and pepper. In a separate bowl, beat the eggs.
Dip each chicken piece in egg, then toss in the dry mix, pressing the coating on firmly. Set aside on a tray.
Heat the Oil
Heat your oil to 350°F in a deep pan or fryer. Use a thermometer if you have one—keeping the temperature steady is critical to avoid soggy or overcooked chicken.
Fry in Batches
Fry the chicken in small batches to avoid overcrowding. Fry each batch for about 5–6 minutes until golden brown and crispy. Transfer to a paper towel-lined tray or cooling rack.
Tip: Double-frying the chicken (a key move in any great korean fried chicken recipe) is an option if you want extra crispness. Just give the chicken a second dip in the hot oil for another 1–2 minutes.
Make the Sauce
In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and gochujang. Bring to a simmer over medium heat, whisking constantly.
Let it bubble gently for 3–5 minutes until slightly thickened. If you like it thicker, stir in the cornstarch slurry and simmer for another minute.
Toss and Garnish
Place the fried chicken in a large bowl. Pour the warm sauce over and toss gently to coat.
Plate the chicken in a serving dish (chicken plating tip: a shallow bowl works best to keep the sauce pooled around the bites). Top generously with sliced green onions and sesame seeds.
Pairings
Zippy’s Korean Chicken Bites are a showstopper on their own, but if you want to build this into a bigger meal or sunday dinner ideas soul food lineup, here’s what to serve alongside:
Classic White Rice or Furikake Rice
A must-have for soaking up that sticky, savory sauce. Bonus points for furikake sprinkled on top for texture and umami.
Quick Pickled Cucumbers
Something tangy to cut the richness—just toss thinly sliced cucumbers with rice vinegar, sugar, and salt and let them chill for 30 minutes.
Hawaiian Mac Salad
A creamy side that's synonymous with Hawaiian plate lunches and pairs well with spicy-sweet Korean flavors.
Easy Casserole Option
Looking for an easy casserole to go with it? A simple cabbage and noodle bake or even a reuben casserole brings in heartiness without overpowering the chicken.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but thighs are strongly recommended. They’re juicier and more forgiving during frying. Breast meat can dry out faster, but if you go this route, make sure not to overcook and maybe brine beforehand.
2. Can I make this in an air fryer?
Absolutely! It won’t be as crispy as deep-fried, but for an easy air fryer meal, lightly coat the chicken in oil and air fry at 400°F for about 10–12 minutes, flipping halfway through. Toss in sauce just before serving.
3. Is this the same as traditional Korean wings recipe?
Not quite. Traditional korean wings recipe versions often include double-frying with bone-in wings. This version is inspired by zippys korean chicken recipe, which uses boneless bites, more like chicken nuggets but upgraded with Korean flavors.
4. Can I prep this ahead of time?
Yes. You can fry the chicken in advance and refrigerate. Reheat in the oven or air fryer, then toss in fresh sauce before serving.
5. What’s the difference between Zippy’s Korean Chicken and other Korean chicken recipes?
Zippy’s version has a distinct island twist—sweeter, less spicy, and made with local flair. It fits in beautifully with healthy homemade recipes but still satisfies those fried chicken cravings. Think of it as a hybrid: hawaiian korean chicken recipe meets soy garlic korean fried chicken.
