In a large mixing bowl, whisk together minced garlic, soy sauce, grated ginger, and brown sugar until well combined. Add the bone-in chicken pieces, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches around 350°F. To test if the oil is hot enough, drop a small piece of chicken in—the oil should bubble vigorously around it.

Remove chicken pieces from the marinade, allowing excess marinade to drip off. Carefully place the chicken in the hot oil, working in batches to avoid overcrowding the pan. Fry each piece for about 8-10 minutes on each side or until golden brown.

Once the chicken pieces are a beautiful golden brown and truly crispy, carefully remove them from the oil with tongs. Place the fried chicken on a plate lined with paper towels to absorb any excess oil.

Plate the Hawaiian Garlic Fried Chicken warm, showcasing its irresistible crispy exterior. Serve alongside steamed rice or a refreshing pineapple salsa.