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Aug 27, 2013 08:34 PM


Some time ago, there was Alice's Chicken on Sheridan Street but now no more. Just the right spices and very crispy without too much batter. Anybody knows what happens to it? The best chicken wings in town and I miss it very much, even after all these years...

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  1. There is a recipe for Chicken Alice Chicken online. Basically after umpteen years Alice decided it was time to retire. I've not tried the recipe, but ive heard its pretty close. Here's a link to the article and recipe.

    6 Replies
    1. re: KaimukiMan

      Aha! The secret is the kimchee sauce. I tried it with shiracha, and did not come out the same. Will try this recipe... thanks.

      1. re: KaimukiMan

        and just in case someone can't open the link

        Chicken Alice's Wings

        5 pounds chicken wings
        Vegetable oil for deep frying (Wesson brand preferred)
        ยป Batter:
        1/3 cup Parks brand kim chee sauce
        1 tablespoon minced garlic
        2 tablespoons salt
        2-1/2 cups flour
        2 cups water, or more, as needed
        Rinse and dry chicken. Cut off and discard wing tips. Cut through joint to separate drummettes from other half of wing.
        To make batter: Combine kim chee sauce, garlic, salt and flour. Add water gradually, enough to make a thick batter, about the consistency of pancake batter.

        Add chicken pieces to batter, mix well and marinate in refrigerator 2 to 3 hours.

        Heat oil to 350 degrees. Deep-fry chicken pieces about 10 minutes, until chicken rises to surface and coating is deep brown.

        1. re: KaimukiMan

          Thank you so much for the recipe! Is there any reason why rice flour could not be substituted for flour?

          1. re: Joebob

            im not the person to answer that joebob having never fried chicken in my life (well, once, in a huge wok, but that was after several beers so it doesn't count.) someone out there must fry enough to know the answer.

            I would say based on the following and a couple of other recipes I found on line that it would work just fine.


            1. re: KaimukiMan

              Thanks for the link. To shift the subject a bit, ain't it a bitch to get old and start waking up in the middle of the night? Have a great long week-end, old fella!

              1. re: KaimukiMan

                Good proportion would be 1/2 regular flour and 1/2 rice flour. Too much rice flour will make it too crispy and crackle.

        2. Ah Lang not good enough, huh? Yeah, I am getting to wonder if she is becoming shtick with her mother and two others helping her. And yes, the batter doesn't come out very crispy, but DAMN they are tasty!

          1. who's actually tried these wings personally?

            I haven't.
            roro has.
            anyone else?

            my experience with chicken wings has mainly been from pizza places, which I like quite a bit, hooters, which I don't care for, or rather, was let down because of the hype, and pluck u in new York, which I liked ok, but had not had the chance to try their huge assortment of types.

            2 Replies
            1. re: indelibledotink

              Alices Chicken was very different from your typical Buffalo Chicken Wings. I haven't tried the recipe above, but worked a block from Chicken Alice's when it was open. Once every couple of months we would decide it was Chicken Alice day and send one of the secretaires and one of the draftsmen down with our money and bring back a pile of chicken and sides to eat.

              Good Stuff. I've heard the recipe above is quite faithful to the restaurant recipe, but of course home cooked food - for better or worse - is always going to be a little different from what you get in a restaurant.

              1. re: KaimukiMan


                That's exactly what we used to do -- my /office was on Kapiolani/s.King Blvd == and many a times we would have "after office gatherings" and chicken alice was the star meal!