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You cannot make a visit to Hilo without a stop over at Ken?s House of Pancakes or Ken's as the Jennifer Iwasaki Lilikoi Fried Chickenlocals call it. Started in 1971 by Ken Pruitt and Bonnie Twitchell, it was the first and only 24 hour business on the east side of the island at that time.


Now owned by Lindberg and Frances Ching they continue the tradition of serving amazing breakfasts and even have a sumo sized saimin that everyone should try. Jennifer Iwasaki from Ken's joined us in the Cooking Hawaiian Style kitchen and shared their Lilikoi Fried Chicken recipe with us.

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Lilikoi Sauce:
1 Cup Fresh Lilikoi Juice
1 Cup Lilikoi Concentrate
¼ Cup Pineapple Juice
2 Tbs Sweet Chili Sauce
½ tsp Gochujang
1 ½ Tbs White Wine Vinegar
3 Tbs Brown Sugar
2 Tbs Honey
½ tsp Pink Peppercorn (put in sachet)
¼ tsp Star Anise Extract
*1 Tbs Cornstarch
*1 Tbs Water

2 lbs Chicken Thighs or Breasts
2 tsp Salt
½ tsp Pepper
1 Egg – beaten
½ Cup Flour
¼ Cup Cornstarch

Cooking Process:

Lilikoi Sauce:

In a small pot, combine all ingredients (except cornstarch + water); Bring to a boil, then simmer for 10-15 min.
Mix cornstarch + water together; Pour into sauce to thicken.


Cut chicken into 1 – 1 ½ inch pieces. Season w/ salt and pepper. Add egg – mix.
Mix flour and cornstarch together. Add chicken mixture to flour mixture – coating each piece of chicken.
Deep fry chicken – cook about 3 min or until chicken is floating in oil.
Heat a small wok or frying pan – add cooked chicken and lilikoi sauce. Toss together, coating all chicken pieces w/ sauce.
Transfer to a platter. Garnish w/ green onions.