In a large mixing bowl, whisk together the soy sauce, sugar, garlic, green onions, sesame oil, chili flakes, white pepper, and cornstarch until smooth.

Add the chicken pieces and toss until every piece is evenly coated. Cover and marinate for at least 30 minutes or up to 8 hours in the refrigerator for deeper flavor.

In a shallow bowl, combine the flour, cornstarch, and salt.

Remove the chicken from the marinade, allowing the excess to drip off. Coat each piece thoroughly in the flour mixture and gently press the coating onto the chicken.

Heat the vegetable oil in a large skillet over medium heat until shimmering. If deep frying, heat enough oil to 350°F (175°C).

Fry the chicken in batches for 5–7 minutes, turning occasionally, until golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).

Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.

For extra flavor, lightly toss the hot chicken with a few spoonfuls of the reserved marinade that has been brought to a full boil separately for food safety.

Garnish with chopped green onions, sesame seeds, and a squeeze of fresh lime if desired.

Serve the Crispy Hawaiian Fried Garlic Chicken immediately with steamed white rice, fried rice, or stir-fried vegetables.