Prep the Chicken: Begin by patting the chicken pieces dry with paper towels. Dry chicken helps the coating stick better and fry up crispier. Crack the egg into a bowl and whisk until smooth. Add the chicken and toss until every piece gets coated. Sprinkle the cornstarch over the chicken and mix until each piece looks lightly dusted with no dry patches.
Heat the Oil: Pour vegetable oil into a deep pan or pot until it reaches about two inches deep. Heat over medium heat until the oil reaches frying temperature. A small piece of coated chicken should sizzle immediately when dropped in. Keep the heat steady so the chicken cooks evenly without burning.
Fry Until Crispy: Carefully add chicken pieces in batches so the pan stays uncrowded. Fry for about five to six minutes, turning occasionally, until the coating turns golden and crisp. Transfer cooked chicken to a wire rack or paper towel lined plate. Repeat with remaining pieces and let them rest while you prepare the sauce.
Build the Sauce: In a clean skillet, melt butter over medium heat. Add garlic and ginger and stir until fragrant, about thirty seconds. Pour in soy sauce, rice vinegar, sesame oil, honey, brown sugar, and gochujang. Stir constantly while the sauce simmers and thickens into a glossy glaze.
Toss and Finish: Add the fried chicken directly into the sauce. Gently toss until every piece gets evenly coated and shiny. Let it cook together for one to two minutes so the glaze sticks properly. Remove from heat and get ready to serve while hot.
