Executive chef Brad Dodson is cooking up fresh culinary experiences at 855-Aloha, Romer House Waikīkī’s signature—and uber-cool—restaurant.
Dodson took the helm of the restaurant in July, and by August he had reimagined a menu that brought 855-Aloha back to its old-school roots, perfectly complementing the nostalgic vibes of the hotel.
The playful menu celebrates the Islands’ cuisine, honoring the blend of cultures and flavors that define Hawaiʻi’s culinary scene. From shareable plates reminiscent of potluck-style dinners and comforting dishes from your favorite mom-and-pop eatery to nostalgic recipes that could come straight from your tūtū’s kitchen, each dish is full of flavor and love for the Islands.
Bursting with bold flavors, Chinatown Chicken from chef Dodson is intended to bring people together. “This dish is inspired by Honolulu’s Chinatown and the bustling markets where I love to shop for hard-to-find specialty ingredients,” Dodson says. “Even though there is often a language barrier between me and the shop owners, there’s a common thread—a shared love for bold flavors and fresh, local ingredients.”
Although the recipe requires marinating the chicken overnight, the dish itself comes together easily.
This dish is meant to be shared with family and friends and pairs excellently with simple starches such as rice, potatoes, or ʻulu.
Chinatown Chicken
Ingredients:
- ¼ cup salt
- ¼ cup sugar
- 3 garlic cloves
- 2 bay leaves
- 8 cups water
- ¼ cup chili garlic crunch (mild)
- 6 (3-ounce) boneless chicken thighs, skin on
- ¼ cup all-purpose flour
- 6 sprigs cilantro
- 1 lemon wedge
- 2 ounces cooking oil
Directions:
- Make the brine: Place the salt, sugar, garlic, bay leaves, and water in a blender. Blend until the sugar and salt have dissolved.
- Pour the brine over the chicken, cover, and refrigerate overnight.
- Remove the chicken from the brine and pat the skin dry with paper towels.
- Heat a cast-iron pan over medium heat. Dredge the chicken lightly in flour, shaking off any excess.
- Add oil to the pan, then place the chicken skin-side down. Let it sizzle for 3 minutes.
- Transfer the pan to a convection oven at 425-degree F and roast for 6 minutes.
- Remove from the oven, flip the chicken, and spread a thick layer of chili garlic crunch over the skin. Return to the oven for another 3 minutes.
- Remove from the oven again and let the chicken rest in the pan for 3 minutes.
- Transfer to a serving plate and garnish with cilantro sprigs and a wedge of lemon.
ʻOno at Home is HAWAIʻI Magazine’s recipe series that brings the flavors of the Islands to you, wherever you are in the world.
