Place the chicken in a bowl, season the chicken with salt and pepper, grate in 4 cloves of garlic and 2tbsp ginger and mix well. Cover and let it rest in the fridge for an hour

In the meantime, make the sauce by mixing soy sauce, brown sugar, sesame oil, mirin, rice vinegar, gochujang paste and honey in a pan on a medium-high heat for about 3 minutes until bubbling and thick

Pat the chicken dry, dip in potato starch, squeeze and shake off any excess

Deep fry at around 130ºC for 3-4 minutes and then remove and place on a drying rack or plate with scrunched tin foil

Fry again at 180ºC for 1-2 minutes

Reheat the sauce whilst the chicken is resting and grate 1 clove of garlic and 1tbsp ginger into the sauce, add in the chicken, toss and serve