1. Cut the chicken thighs into bite-sized pieces. Add Kitchi Sauce, grated garlic, grated ginger, and crispy frying flour. Toss until every piece is evenly coated, then rest for approximately 15 minutes.

2. Coat the marinated chicken thoroughly with cornstarch. Gently shake off any excess to prevent the coating from becoming too thick.

3. Heat the oil over medium heat. Once hot, fry the chicken until fully cooked, golden, and crispy. Remove and allow the excess oil to drain.

4. To prepare the glaze, heat a little oil in a separate pan over low heat. Add the minced garlic and fry until fragrant.

5. Add Kitchi Sauce and water. Simmer over low heat until the sauce thickens slightly.

6. Add the fried chicken and toasted sesame seeds. Increase the heat slightly and toss quickly until every piece is evenly coated. Avoid simmering for too long, as this may cause the chicken to lose its crispness.

7. Transfer to a plate, garnish with chopped scallions, and serve immediately.

Kitchi-Glazed Fried Chicken is crispy outside and tender inside, with fragrant notes of garlic, ginger, and toasted sesame. The well-balanced sauce coats every piece, creating an easy-to-enjoy dish that can be sold with steamed rice or as a snack set.

For commercial preparation, fry the chicken in advance and keep it separate from the glaze. Toss them together only when an order is placed to preserve crispness and freshness. Use consistent portions of chicken and sauce for each container to maintain flavor and simplify cost control.