Step 1

Mince 2 garlic cloves (about 1 1/2 teaspoons) and place in a large bowl. Add 1/3 cup mild gochujang paste, 3 tablespoons honey, 3 tablespoons water, 1 tablespoon plus 1 1/2 teaspoons rice vinegar, 1 1/2 teaspoons soy sauce or tamari, and 3/4 teaspoon toasted sesame oil, and whisk until combined.

Step 2

Heat 3 cups vegetable oil in a 10-inch cast-iron or high-sided skillet over medium-high heat until 375ºF. Meanwhile, heat the oven to 200ºF. Line a rimmed baking sheet with parchment paper. Fit a wire rack over a second baking sheet. Place 1/2 cup of the cornstarch in a pie plate or wide bowl. Place the remaining 1 cup cornstarch, 1 cup water, and 1/2 teaspoon of the kosher salt in a medium bowl and whisk until combined.

Step 3

Pat 2 pounds chicken tenders dry with paper towels, then season with the remaining 2 teaspoons kosher salt. Working with one chicken tender at a time, dip in the plain cornstarch until evenly coated, shaking off any excess, and place in a single layer on the parchment-lined baking sheet.

Step 4

When the oil is ready, rewhisk the cornstarch mixture and fry the chicken in 3 batches (4 to 5 tenders per batch): Working with 1 chicken tender at a time, dip in the cornstarch-water mixture, let the excess drip back into the bowl, and add to the hot oil. Fry, flipping halfway through, until cooked through and light golden brown in spots, about 5 minutes total. Transfer to the wire rack and place the baking sheet in the oven to keep warm while you fry the remaining batches. Stir the cornstarch mixture between each batch.

Step 5

When all the chicken tenders are fried, add to the bowl of sauce a few at a time and toss until coated in sauce. Transfer to a serving platter (or return to the wire rack) and sprinkle with 2 teaspoons white sesame seeds if desired.