Old-School Korean Street-Style Sugar Fried Bread (2 servings)

Cut 4 slices of bread diagonally into 8 triangles.

Gently mix 1 cup frying mix with 1 cup cold water just until the dry flour disappears. Do not overmix.

In a deep, stable pot add oil to no more than one-third of its height and heat over medium. A drop of batter should bubble and rise steadily.

Dip bread briefly for a thin coating. Fry in small batches, turning until golden on both sides and the batter is cooked through; drain on a rack.

Once excess oil has drained and the pieces are cool enough to handle safely, toss with 2 tbsp sugar in a wide bowl. Do not put piping-hot fried bread in a plastic bag.