Begin by cutting 2 lbs of boneless chicken breasts or thighs into bite-sized pieces. Aim for uniform chunks to ensure even cooking. This will help each piece get that delicious crispy texture when fried. Once done, set them aside as you prepare the marinade.

In a mixing bowl, combine 3/4 cup potato starch, 1 tsp garlic powder, and 1 tsp salt. Toss the bite-sized chicken pieces in this mixture until they are fully coated. Once coated, cover the bowl with plastic wrap and refrigerate for at least 1 hour, or even overnight for deeper flavor infusion.

Heat about 3/4 inch of vegetable oil in a heavy-bottomed pan over medium heat, targeting a temperature of 175 degrees Fahrenheit. Use a thermometer for accuracy, as the right oil temperature is essential for that crispy texture. Allow the oil to shimmer before proceeding to the frying step.

Carefully place the marinated chicken pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry them for about 8-10 minutes, or until they are slightly browned. Once done, use a slotted spoon to transfer the chicken to paper towels to drain excess oil.

After letting the chicken rest for 1-2 minutes, return them to the hot oil for an additional 2-3 minutes or until they reach a golden brown color and a satisfying crunch. This double frying technique ensures your Hawaiian Style Korean Fried Chicken is delightfully crispy. Drain the chicken again on paper towels.

In a large bowl, whisk together the sauce ingredients: 1/3 cup brown sugar, 2 tbsp chili garlic sauce, 2 tsp sesame oil, 2 cloves minced garlic, and 1/2 cup diced green onions. Take a moment to enjoy the aromatic blend as it comes together, ready to infuse your fried chicken with flavor.

While the chicken is still hot, toss it gently in the prepared sauce until every piece is evenly coated. Transfer to a serving dish, and garnish with sesame seeds for added texture and visual appeal.