1-Combine soy sauce and sugar in a saucepan and boil for 2-3 minutes until slightly thickened to create the base of your sauce.

2-Add garlic, green onion, sesame oil, chili flakes, and white pepper to the boiling sauce mixture, then boil for one more minute before removing from heat.

3-Place the 2 pounds of cubed chicken in a large bowl, add 4 to 5 tablespoons of the prepared garlic sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil; coat evenly and marinate for 20-30 minutes or overnight for deeper flavor.

4-In a separate bowl, mix 1 1/2 cups flour, 1/2 cup cornstarch, 1/2 teaspoon salt, and 3 tablespoons of the garlic sauce until small clumps form these will crisp up perfectly when fried.

5-Heat oil about 2 inches deep in a pan or fryer, then coat each piece of marinated chicken thoroughly with the dry coating mixture, pressing firmly to adhere, and fry in batches until golden and crispy.

6-Remove the fried chicken and drain on paper towels or paper bags to get rid of excess oil.

7-Reheat the remaining garlic sauce before serving, then toss the fried chicken in it to coat or serve the sauce on the side for dipping.