In a small pot, add gochujang paste, rice wine, garlic & ginger paste, light soy sauce, rice wine vinegar, honey, palm sugar or brown sugar, white pepper, sesame oil and water. Mix well and set aside.

Trim any excess fat from the chicken breast and cut into small bite sized pieces. Add garlic & ginger paste, salt, white pepper & rice wine. Mix well & set aside for 5 minutes. Add the potato flour or corn flour and mix well once again until all of the chicken pieces are well coated.

Heat oil for deep frying to 180c. Carefully place the chicken pieces in to the pan and fry for 3-4 minutes or until just cooked through. Remove from the pan and set aside. Increase the heat to 190c and return the chicken pieces to the pan. Fry for a further 1-2 minutes or until golden and crispy. Remove the cooked chicken pieces from the pan, drain off any excess oil and set aside.

As the chicken cooks, heat the prepared gochujang sauce over a medium heat for 3-4 minutes until bubbling and slightly reduced. When the sauce is ready, finish by adding 1 teaspoon lime juice. In a large bowl, combine the cooked chicken pieces and gochujang sauce, mixing well until all of the chicken pieces are coated.

Arrange the gochujang chicken on a serving plate. Garnish with spring onions & toasted sesame seeds and serve.