Step 1

In a bowl place chicken, grated ginger, minced garlic, rice vinegar, salt, pepper, and corn starch. Toss chicken well until coated with cornstarch and set aside.

Step 2

In a deep pan heat canola or vegetable oil. Heat it until the oil temperature reaches 175C. Start by adding each chicken piece carefully to hot oil. Do not overcrowd the pan. Fry chicken in batches if needed. Fry for 2-5 minutes depending on the side of the chicken, then flip and fry on the other side.

Step 3

Once the chicken is golden brown remove it on a kitchen towel to drain excess oil. Then transfer crunchy fried chicken to a large wide bowl.

Step 4

In a small sauce pan heat gochujang paste, ketchup, dark brown sugar, ginger, garlic, toasted sesame oil, and soy sauce. Heat the sauce on low heat stirring continuously until it begins to bubble.

Step 5

Remove sauce from heat. Pour the sauce over the golden crunchy chicken. Toss well to coat chicken in sauce. Adjust the amount of sauce to your liking. Adding just enough sauce to coat the chicken helps keep the crust crunchy a little longer.