Sauce

Cup of Yum
1. Heat a large nonstick skillet or wok over medium/high heat.
2. Add 2 tablespoons of vegetable oil, garlic, gochujang and dried red peppers.
3. Stir with a wooden spoon for about 30 seconds.
4. Add soy sauce, corn syrup, and vinegar.
5. Stir and cook for 3 minutes.
6. Add the brown sugar and stir for 1 minute.
7. Remove from heat and reserve.

Chicken

1. Place the chicken in a bowl and add the salt, ginger and pepper and mix well by hand.
2. Add the cornstarch (or potato starch) into a freezer bag and add the chicken.
3. Close the bag tightly and shake it in order to coat all the chicken pieces well.
4. Pour 4 cups (1 liter) of vegetable oil into a pan and heat on high for 7 minutes to bring the temperature to 350 F (175°C).
5. Dip the pieces of chicken and fry until golden, for about 12 minutes, turning them several times with tongs.
6. Remove them from the oil and drain them in a colander.
7. Turn off the heat and let the chicken stand for 15 minutes.
8. Reheat the oil again to 350 F (175°C) and fry the chicken pieces a second time for 10 minutes until they are all light golden brown and crispy.
9. If the pan is not large enough to fry all the chicken at once, divide it according to the size of the pan, adding cooking oil if necessary.
10. Once the chicken is fried, reheat the reserved sauce until it boils.
11. Add the hot chicken pieces and mix well with a wooden spoon to coat them well with the sauce.
12. Remove from heat and transfer the chicken to a large dish.
13. Sprinkle sesame seeds on top and serve immediately.