In a small pot, add water, sugar, and pepper.

Heat to medium until the sugar is dissolved.

Transfer to a heat resistant container.

Add the rest of the ingredients, and mix well.

Use a paper towel to pat the octopus dry for a crispy result

Cut off the head from the body, then cut away the eyes.

Cut off the tentacles from where they converge w/ the body.

Use a knife to make a small cut in the outer membrane.

Start to scrape off the skin until the tip of the tentacles

Cut the center of the tentacles to remove the hard beak.

Cut the tentacles/head (2" long or bite size/1/2" wide ring)

Place the corn starch in a shallow bowl.

Dredge the octopus into the corn starch and coat throughly.

Set the wire rack lined with paper towels underneath.

In a deep skillet, heat 1 inch of oil to 360F.

Gently place 3-4 pieces of octopus into the oil.

NOTE: maintain the oil temp. Do not over crowd the skillet.

Cook for 2-3 minutes or until golden brown.

Transfer the octopus to the rack and leave them for 5 mins.

Sprinkle salt over the octopus, and lightly coat with salt.

Serve with dipping sauce.