Rico Rico Chicken – Honolulu, HI

I had my first experience with Peruvian food a few years ago. We had a cook-off event at work and for some reason, I decided to make a chicken dish with a Peruvian Huacatay Salsa. I have no idea where the inspiration sprang from but I ordered the specialty ingredients from Amazon and made it…served it up with Costco Rotisserie Chicken. The sauce was bomb and my coworkers loved it, while I didn’t win the cook-off (what do people have against unknown green substances?) I really enjoyed it. Flash forward to now, Rico Rico Chicken has been around for quite a while but I haven’t had the chance to get him out. He makes his own rotisserie chicken and serves it up with rice and his own pepper sauce (different from the sauce I made myself and looks like yellow mustard but no worries, it’s not). He currently opens his truck up on South King Street parked on the side of the road right before you hit Moilili Longs. I would check his instagram for updates, he religiously updates when he will be there.

One caveat, he shares a number to text your order to. I don’t know if you have to place the text order before he opens up shop because I did text my order and received no answer. I risked it and headed out there since it was still pretty early (before noon) and he definitely was not near sold out. So how was the food?

Half Chicken | $12.00
served with peruvian rice and special sauce

Whole Chicken | $20.00
served with peruvian rice and special sauce

So how was it? Stinking good folks. Look, if you ever get tired of Costco or Sam’s Club chicken (and let’s face it, we all have) – come here. And not that I’m trying to compare Rico Rico with them, that would be insulting to him. He puts a lot of care and thought into preparing his rotisserie chickens and the seasoning is sooo good. The meat? Tender fall off the bone kine, including the breast meat. Sorry I didn’t get a picture of the sauce, it’s a small container that looks like yellow mustard (forreal but don’t be deterred by that if you hate mustard), it tastes nothing like mustard…more of a pepper sauce.

You know what would have been perfect…his chicken with the Peruvian Huacatay Salsa I made a few years back but shhh…no tell him I said that. No disrespect to his sauce. Also, I don’t think I want to pay like $20 just for two ingredients to even make the salsa. Anyway, I also like his rice…he uses long grain rice. He warned that while it’s rice with corn, it’s not a lot of corn. LOL, good warning cause barely had corn but it’s okay, I wasn’t there for the corn. He’s a one man show, support small business – it’s delish!

Recipe: Baked Chicken Tenders

This past thanksgiving, I made chicken tenders. I didn’t go anywhere near turkey! I decided that I should make something the boys would eat, and boy did they enjoy it. I found a recipe that called for chicken breast and it’s baked in the oven. Super healthy! I’ll share some pictures of the process, the recipe with my notes and of course the original recipe source! Here goes!


Finished product, looks pretty good ah?

141204-02Such a easy recipe. First step? Marinate the sliced chicken in buttermilk for 2 hours or overnight (I went for overnight).

141204-03When you’re ready to go, you just have to combine the rice crispies, salt, white pepper and paprika together. My first batch was a bit poor, I thought I was supposed to keep the rice crispies more whole. I learned that I had to crush them much more to get a proper breading of the chicken.

141204-04I bought wire racks for this recipe, what a great investment. I’ll be able to use this a lot more in the future I’m sure!

141204-05Can you tell my first batch to my second? lol, I put way too much paprika in the first batch. The paprika is really more for color, not at all spicy.

141204-06Make sure you spray the wire rack with cooking spray to keep the chicken from sticking. You have to cook the chicken for 11 minutes on each side. When you turn it, just spray the chicken with a bit more cooking spray. The cooking spray will help it crisp up.

141204-07Another picture of the finished product! So good and so easy to make…I would definitely recommend this!

141204-08The honey sriracha honey mustard sauce – not my thing. I’m not a fan of the strong dijon mustard taste, if you like dijon mustard – you will love it.

Crispy Baked Chicken Tenders with Sriracha Honey Mustard
Recipe Credit: Domesticate Me 

Yield: about 10 chicken tenders


    • 1 pound boneless, skinless chicken tenders/tenderloins
    • 1 cup fat-free buttermilk (I used low fat)
    • 3 cups crispy brown rice cereal (I couldn’t find crispy brown rice cereal so I just used regular Rice Krispies)
    • 1 teaspoon kosher salt (I used the Costco salt grinder – cranked it about 8-10 times)
    • 2 teaspoons smoked paprika
    • 1/8 teaspoon white pepper (I put in about 2-3 dashes)
    • Cooking spray
For the Sriracha Honey Mustard:
  • 2 tablespoons plus 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Sriracha (I used a whole tablespoon because I love spicy food!)


  1. Place the chicken tenders in a shallow baking dish. Pour the buttermilk over the chicken tenders and make sure that they are well coated in the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours. (Feel free to let them marinate overnight if you’re a planner!)
  2. Once your tenders have marinated, remove them from the fridge and pre-heat the oven to 375 degrees. Spray a wire rack with cooking spray, place it on top of a baking sheet and set aside. (Note: Depending on the size of your rack, you may need to use two, or bake the chicken tenders in batches.)
  3. Pour the crispy rice cereal into a shallow bowl or baking dish. Use your hands to lightly crush the cereal. You don’t want to pulverize the rice, but you do want to break it up into smaller pieces so that it will stick to the chicken more easily. Add the paprika, salt and white pepper to the cereal and mix to combine.
  4. Now it’s time to coat your chicken fingers. I like to form an assembly line by placing the chicken tenders/buttermilk dish next to the crispy rice mixture, followed by the prepared wire rack.
  5. Remove the tenderloins from the buttermilk one at a time, shaking lightly to remove any excess liquid. Place each tender in the crispy rice mixture and use your hands to press the cereal onto the chicken. You want each tender to be thoroughly coated, people.
  6. Place the coated tenders on a wire rack and mist with cooking spray. (I like to use an olive oil spray, but any old spray will work.)
  7. Transfer the chicken tenders to the oven and bake for 11 minutes. Carefully remove the tray from the oven, flip the chicken fingers over and mist again with cooking spray. Return them to the oven and bake for another 11 minutes until the chicken is cooked through and the tenders are golden brown.
  8. While your chicken fingers are cooking, prepare your fancy dipping sauce. Place all the ingredient for the Sriracha Honey Mustard in a medium bowl. Whisk until smooth.
  9. Serve your crispy chicken tenders hot alongside Sriracha Honey Mustard.

Fukuya – Honolulu, HI

Fukuya doesn’t need an introduction, you should all know about this place! Fukuya is very close to my work place but I haven’t tried it too many times. I decided to drop by one morning to pick up lunch before work. I wasn’t disappointed! I returned once more after this initial visit and had to try the Shiso musubi. For me personally, I thought the shiso musubi was just okay (hides).


From top left, clockwise: Nishime, Fried Chicken, Nori Chicken (I had to add it, they just put it out fresh!) and Chow Fun (can always tell if it’s okazuya chow fun if it’s white)

140217-02Nori chicken innards! Well I got this in the morning and couldn’t resist eating the nori chicken right away since it was fresh. It was great!

Cooking Fresh For You – Honolulu, HI

I’m not going to mention where I work exactly but I think those who work in the same place as me will figure it out with this post.  About a year ago, food trucks have been popping up near my work place and I have loved it.  It’s great to have other choices for lunch and I like to support small business owners who work hard to run their food trucks.  I’ve tried Cooking Fresh For You a few times since they’ve been on-campus.  What’s cool is that they were one of the first trucks that popped up and they are still staying strong.  I find their plates to be hit or miss, they focus on serving fresh and healthier food plates.

Well, after a long break from them…my desperation for food came through when I had no other choice (sorry!).  I definitely did not regret this decision!  My plate was delicious!  I ordered their chicken with mushroom sauce.

140115-01Fresh fruit, mixed greens, three chicken thighs (dark meat is the best!) served on top of brown rice

140115-02I was surprised that they served chicken thighs but was fine because the meat was so tender.  The chicken and sauce were delicious, the brown rice was good.  I enjoyed the addition of fresh fruit slices, they were surprisingly juicy and sweet.  My only complaint is the salad.  Don’t get me wrong, I love salads but the greens they use while high quality are very bitter.  I can’t take the bitterness.  Their prices are also very good!  I think this dish was about 8-9 bucks, I’d go for this dish over L&L any day!