Cooking instructions

1. Stir together the corn flour, plain flour and sparkling water, mixing until you have a smooth batter. 
2. Cut the chicken into small bite-size pieces and individually dip into the batter.
3. Heat rapeseed oil in a pan to 180C and deep fry the battered chicken pieces for 2 minutes. 
4. For the gochujang sauce, mix together the gochujang, honey, mirin, apple cider vinegar, sesame oil, soy sauce and grated garlic in a bowl. 
5. Lightly coat the fried chicken with gochujang sauce.
6. Garnish with a sprinkle of sesame seeds and chopped spring onions and serve.

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