Prepare the Sauce: In a medium bowl, whisk together ketchup, gochujang, honey, brown sugar, soy sauce, minced garlic, and a splash of water until smooth.

Prepare Coatings: In a shallow bowl, mix equal parts cornstarch and all-purpose flour with a pinch of salt and pepper. In another bowl, beat two eggs until frothy.

Heat Oil: Pour about 2 inches of canola oil into a deep frying pan and heat it to 350°F (175°C).

Coat Chicken: Dip each chicken piece into the beaten eggs, then toss it in the cornstarch mixture until fully coated.

Fry Chicken: Carefully place the coated chicken pieces in the hot oil, frying them in batches for about 3 to 4 minutes or until golden brown.

Finish Preparation: Drain excess oil and toss the hot chicken in the prepared spicy sauce.

Serve: Garnish with sliced green onions and sesame seeds, serve warm with sides like pickled radishes or coconut rice.