In a saucepan over medium heat, add a drizzle of oil, and cook the garlic and ginger for about 30 seconds. Stir in the soy sauce, sesame oil, vinegar, gochujang, and honey. Whisk and bring to a boil, cooking for a few minutes, or until thickened.
In a large bowl, combine the flour and cornstarch. Stir in 2/3 cup water. Toss the chicken pieces in until fully coated.
Heat the oil to 350 degrees. Fry in batches for about 2-3 minutes, and place on a wire rack to drain.
Fry the chicken a second time, and drain on wire rack.
Toss the chicken in the warm sauce. Serve over rice, and garnish with sesame seeds and green onions.
Enjoy!
