Prepare the Chicken: Pat your chicken cubes completely dry with paper towels – this is crucial for a crispy finish. In a large bowl, whisk together the potato starch, salt, black pepper, and garlic powder. Add the chicken pieces and toss thoroughly until every cube is evenly and generously coated.

Heat the Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven until it's about 5 cm deep. Heat the oil over a medium-high heat until it reaches 175°C (350°F). A kitchen thermometer is your best friend here for accuracy.

First Fry: Carefully add half of the coated chicken to the hot oil, ensuring you don't overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the chicken is cooked through and a pale golden colour. Remove with a slotted spoon and let it drain on a wire rack. Repeat with the remaining chicken.

Make the Sauce: While the chicken is resting, combine all the sauce ingredients – gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil – in a small saucepan. Whisk together and bring to a gentle simmer over a medium-low heat. Cook for 3-4 minutes, stirring constantly, until the sauce has thickened slightly and looks glossy. What works best for me is cooking it until it can just coat the back of a spoon. Remove from the heat and set aside.

Second Fry for Extra Crispiness: Increase the oil temperature to 190°C (375°F). Return the fried chicken to the hot oil, again in two batches, and fry for another 2-3 minutes until it's a deep golden brown and wonderfully crisp. This second fry drives out extra moisture and creates that signature crunch.

Coat and Serve: Remove the chicken from the oil and drain it briefly on the wire rack. Place the hot, crispy chicken into a large, clean bowl. Pour the warm sauce over the top and toss gently but quickly until every piece is beautifully coated.

Garnish and Enjoy Immediately: Transfer the saucy chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced spring onions. Serve straight away for the best texture.