“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 said describing the garlic furikake chicken at Broke Da Mouth Grindz in Kailua-Kona. After traveling to Oahu, Maui, and Molokai, Guy finally got to the Big Island of Hawaii, and this Filipino-Hawaiian-American fusion spot provided the locals’ food he was seeking.
The Husband-and-Wife Team Behind the Grindz
Robin Ganir and Gene Nguyen together with the culinary traditions of their families and the culture of Hawaii, and create fusion dishes they call, “Filipino Hawaiian American food with a twist of my style.” When Guy asked Robin, where did she learn to cook, her response was “family backyard boogie,” and she even included a dance move to demonstrate. After formal training on Oahu, Robin returned to the Big Island and created a new style of Hawaiian cuisine that has made her a local favorite.
How They Build the Garlic Furikake Chicken
For this dish, you use boneless, skin-on chicken thighs. It is an important detail for achieving that perfect texture. This is how Robin breaks it down:
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The sauce is made by combining soy sauce, brown sugar, white sugar, black pepper, and as Robin refers to it, “a mess of garlic” with furikake, that Japanese seasoning of dried seaweed and sesame seeds. Bring to a boil for three minutes.
The Chicken: The thighs are coated with flour and granulated garlic and then deep fried at 350 (or as they say in Hawaii, ‘three fifty’) for 12 to 15 minutes until they are nice and crispy.
Chili Pepper Water – Now things are getting good! Hawaiian rock salt, minced garlic, sriracha, sweet chili sauce, and Hawaiian chili pepper are blended together. Robin says, “This is going to give you the Tang, the sweet — it’ll make you dance.”
The chicken is pulled from the fryer and dipped in the sweet garlic-soy-furikake sauce. Then, it is sliced and gets hit with an extra drizzle. Chili pepper water goes on the side, but feel free to dump it on everything!
Guy’s Verdict
Guy was very excited for this one. He said, “The crunch of the chicken is outstanding, like over the top.” Breaking down the layers of flavor, he mentioned the sweet notes from the soy-brown sugar-garlic dip, how they paired nicely with the contrasting chili water, and then started singing. His final take? \”It’s like a luau in your mouth — dancers and everything.\”
When Guy wondered to Robin if the dish was more Filipino or more Hawaiian, the response was pretty clear. \”That\s more of like a Hawaiian local.\” It\s the kind of flavor-forward, imaginative cooking that makes Triple D so compelling, much like the adventurous, boundary-expanding yet delicious concoctions like a PICKLE PIZZA or Tempura Avocado with Shrimp | Big Bite.
Tips from the Kitchen
Keep the skin on: Robin uses boneless skin on thighs for the most crunch and taste.
Don’t skip the furikake! The combination of seaweed flakes and sesame seeds in the sauce is what really makes this stand out from regular fried chicken.
Chili water is key to bringing harmony with all the sweet elements—it’ll even make you sing!
Want to see more places Guy has been? Go to our restaurant directory to see Triple D’s locations near you – even those with funky offerings like a Burger with a HUGE Cheese Skirt. a Burger with a MASSIVE Cheese Skirt