“It’s Like a Luau in Your Mouth” — Hawaiian Garlic Furikake Chicken at Broke Da Mouth Grindz
“It’s like taking the best piece of southern fried chicken and upping it up a notch,” Guy Fieri declared, breaking down exactly why the garlic furikake chicken at Broke Da Mouth Grindz in Kailua-Kona hits different. After visiting Oahu, Maui, and Molokai, Guy finally made it to the Big Island of Hawaii — and this Filipino-Hawaiian-American fusion spot delivered exactly the kind of locals’ food he was hunting for.
The Husband-and-Wife Team Behind the Grindz
Robin Ganir and Gene Nguyen run this Kona favorite, combining their backgrounds to create what Robin calls “Filipino Hawaiian American food with a twist of my style.” When Guy asked where Robin learned to cook, the answer was refreshingly honest: family tradition and “backyard boogie” — complete with a dance move demonstration. After getting some formal training in Oahu, Robin came back to the Big Island and developed a new style of Hawaiian cooking that keeps locals coming back.
How They Build the Garlic Furikake Chicken
The dish starts with boneless, skin-on chicken thighs — a crucial detail for getting that perfect texture. Here’s how Robin breaks it down:
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The sauce: Soy sauce, brown sugar, white sugar, black pepper, and what Robin calls “a mess of garlic” get combined with furikake — that classic Japanese seasoning made of dried seaweed and sesame seeds. The mixture gets brought to a boil for three minutes.
The chicken: The thighs get dusted in flour with granulated garlic, then deep-fried at 350 degrees (or as they say in Hawaii, “three fifty”) for 12 to 15 minutes until perfectly crispy.
The chili pepper water: This is where things get interesting. Hawaiian rock salt, minced garlic, sriracha, sweet chili sauce, and Hawaiian chili peppers get blended together. As Robin explains, “This is going to give you the tang, the sweet — it’ll make you dance.”
Once the chicken comes out of the fryer, it gets dipped in that sweet garlic-soy-furikake sauce, sliced up, and hit with an extra drizzle. The chili pepper water goes on the side — or on everything, really.
Guy’s Verdict
Guy couldn’t contain himself on this one. “The crunch of the chicken — outstanding, like over the top,” he said, breaking down the layers of flavor. The sweet notes from the soy-brown sugar-garlic dip paired with the contrast from the chili water had him singing. His final take? “It’s like a luau in your mouth — dancers and everything.”
When Guy asked Robin whether this dish leaned more Filipino or Hawaiian, the answer was simple: “That’s more of like a Hawaiian local.” It’s the kind of inventive, flavor-forward cooking that makes Triple D worth watching — similar to creative mashups like a PICKLE PIZZA or Tempura Avocado with Shrimp | Big Bite that push boundaries while staying delicious.
Tips from the Kitchen
Keep the skin on: Robin uses boneless but skin-on thighs for maximum crunch and flavor.
Don’t skip the furikake: That combination of dried seaweed and sesame seeds in the sauce is what elevates this beyond standard fried chicken.
The chili water is essential: It provides the contrast that balances all that sweetness — Guy specifically called out how it “makes you sing.”
Looking for more spots Guy has visited? Check out our restaurant directory to find Triple D destinations near you — including places serving up creative dishes like a Burger with a MASSIVE Cheese Skirt.