-The mayonnaise is much more
important than the macaroni.
But I guess mayonnaise salad
doesn't sound appetizing.
So we had to go with mac salad.
♪♪
Hey, what's up, guys?
Sheldon. Here from Hawaii.
Tin Roof restaurant.
Mochiko chicken is
our fried chicken of Hawaii.
"Mochiko" refers
to the flour that we use,
and it's rice flour.
Gets extra crispy,
but it also gets
this nice, little chewiness
to the chicken
that is very distinctive to it.
We're gonna be serving it
with ulu mac salad
and aioli over the top,
and a sweet miso sauce.
We're gonna start off
with marinating the chicken.
Sake, a little bit of shoyu,
or soy sauce.
Gochujang -- that's gonna give
a little bit of spice
but just a nice, little
coating itself, too.
Right off the bat,
Japanese Korean influence,
and that's what's cool
about the cuisine of Hawaii,
is all these different cultures
all coming together,
mixed matching.
It's the most delicious food
in the world. [ Laughs ]
I'm gonna add my sugar.
Two eggs.
Auntie said, "I think
I'm gonna put some eggs in it,"
and we've been following
Auntie's path ever since.
With Hawaii, the recipes,
I think everything
just kind of came together
because of what the ingredients
that was available.
A lot of the recipes goes based
off of memories from back home.
I'm gonna slice up some ginger.
It doesn't need to be perfect.
I'm just gonna smash it up
just like that,
and that's gonna go
right into the bowl.
We're gonna put some cornstarch.
The namesake of the dish.
This is mochiko flour.
It just makes this
really, really cool crust on it.
Everything's in the bowl.
We actually want it
kind of thick,
and that's the consistent
you want.
Just like very loose,
warmed-up peanut butter.
I've got some boneless
chicken thighs.
Leave your skin on, people.
Make fried chicken better again.
[Whispering]
Listen very closely.
[ Squishing ]
[ Laughs ]
And there you have it.
Your mochiko-battered chicken.
That's gonna live
in the refrigerator
a minimum of four hours,
but you can go up to overnight.
On to macaroni salad.
Potatoes and macaroni is better.
I like it.
I'm gonna bring it up to a boil,
and that's gonna go
until we can pierce the knife
right through it.
Here is a mistake
that a lot of people do
when they make macaroni salad.
You keep al dente
for your spaghetti, pasta,
Italian things.
Macaroni salad, you're
supposed to forget about that.
Macaroni until it's, like,
completely falling apart
and very --
I was gonna say "flaccid."
I guess I just
did say "flaccid."
It should be overcooked.
You don't want no al dente
macaroni salad.
Gonna put some eggs in it, two.
Two hard-boiled.
Gonna put some carrots in there.
My macaroni is now
perfectly overcooked.
♪♪
Cool. So knife goes
all the way through.
The skin has started to peel
like that.
Comes off pretty easily.
Peeled potatoes.
We're gonna let everything
cool off.
That's sitting away.
So, we're gonna make
some sauces.
One of the sauces
is our su-miso.
We're gonna use this to drizzle
and to glaze the fried chicken
after it gets out of the fryer.
Just a little bit of sake.
Some mirin.
A whole lot of sugar.
I love when I give people
some recipes,
some of our recipes,
and they trip out
of how much sugar
that we put in it.
And it's like, "You wonder
why it tastes so good?"
We'll let that come to a boil.
We're gonna just let it
reduce just a little bit,
but not by much, and then
we'll fold in some miso.
The other sauce,
gochujang aioli.
In Hawaii, we say --
It's with a "K." Kochujang.
Hellmann's. Best Foods.
It needs to be one brand
and one brand only --
Best Foods or Hellmann's.
You ask any person from Hawaii,
like, what mayonnaise it is,
"Best Foods, man." All day.
Our gochujang.
Just a little bit of sugar.
Very simple and straightforward.
♪♪
And that's a color
that you want.
That has been going.
You just add some shiromiso,
or some white miso, to it.
And then I'm gonna let that
cool all the way down.
The last thing that goes on
top of our mochiko chicken
is our kaki mochi furikake mix.
If you never did put furikake
on popcorn,
I just filled you in.
You're welcome.
Furikake. Kaki mochi.
Soy-glazed rice crackers.
That is so much umami
and so much texture.
A little bit of fried garlic
on top of that.
That gets all mixed together,
and that's gonna be our topping.
Back to mac-salad duty.
Our potatoes.
They're soft, but they're
not, like, mushing apart.
Want a little bit of texture
in there.
Our perfectly overcooked
macaroni
is gonna go into a bowl.
Followed by our potatoes...
our hard-boiled eggs.
I just like to do them
in my hand like this.
Garlic salt.
If you don't have garlic salt,
you can use some garlic powder
and salt together.
It is a whole bowl
of mayonnaise.
All of this
will make it into that.
♪♪
All right.
Mayonnaise is in there.
A few cracks of pepper.
Mix it all in.
Let that chill.
Mac salad needs to go through
a curing process
while it lets it sit
and everything all
kind of gets together.
So we're gonna put it away
into a cool spot.
Back to the main part.
Our chicken has been marinating.
Here we have a little bit
of cornstarch, AP flour.
Traditional fried-chicken vibe
going on.
And then we're gonna season it
with a a little bit
of garlic salt
and garlic powder.
We get our oil warming up
to 325 degrees.
Just got to make sure
that really gets up
to that temperature
so that we can make
this perfect crispy crust.
Now we're gonna
take our chicken.
Try to pick up all the batter,
get it all into the crevices.
And that's gonna go.
Then let it sit
for just a few minutes,
just a little bit.
And what that does, it lets
the flour kind of hydrate,
and then you can get
a little bit more flour into it.
♪♪
It's pretty cool.
You can see the batter.
It's all sticking to it,
and then you can see
all these crevices,
and that's just gonna make
all these crispy bits
that's gonna be
really, really delicious.
Then I go in.
Don't want to crowd it too much.
Don't want our oil
to cool down too quick.
And that's gonna take
six to eight minutes or so.
That's the color that you want.
Our mochiko chicken
is not like --
It doesn't look like
a traditional one,
but it's kind of a blending
of Southern style
to local-style mochiko chicken.
I think a lot of times
when people are frying things,
this is like a moment
where they forget
to let things drip properly
or they let it sit in the oil
or they don't let it crisp up.
But that's very important.
What do you say
we put this all together?
[ Laughs ]
Gonna chop up some green onions.
Just to say that we have
vegetables on the plate.
On the bottom of all our bowls
at Tin Roof,
there's usually some
white steamed rice
here on the bottom.
[ Crunching ]
Can hear that. Crisp.
On top of it.
Gonna start off with our sauces.
We put it into squeeze bottles
or pastry bags.
♪♪
Kochujang aioli.
Bringin' the drizzle back,
people.
Don't be afraid to drizzle.
Get a little sprinkle
over the top.
That has the fried garlic,
so that's gonna perfume
the whole thing.
Touch of green onion.
Oh.
And the crowning jewel.
♪♪
Tin Roof style mochiko chicken.
What?! There it is.
Sweet. A little spice.
Whole lot of crunch.
A lot of Hellmann's.
Fried chicken's
such a soulful dish,
and the fact that Hawaii
has a fried-chicken dish
that we call our own.
I forgot how delicious this is.
For the recipe,
click the link below
or come and check us out
at Tin Roof.
♪♪
I was gonna
fingerbang it, but...
[ Laughs ]
Don't want to be doing that.
[ Laughter ]
[ Speaking indistinctly ]
...finger. I did it.
