Begin by rinsing the chicken under cold water and patting them dry with paper towels.

In a mixing bowl, whisk together flour, cornstarch, garlic powder, salt, black pepper, paprika, and baking powder.

Gradually add cold water while mixing to achieve a smooth batter.

Dip each piece of chicken into the batter, coating thoroughly and allowing excess to drip off.

Heat oil in a deep pot to 350°F (175°C) for frying.

Fry the chicken in batches for about 8-10 minutes until golden and cooked through.

Let the chicken rest for 10 minutes before the second fry for extra crispiness.

Return the chicken to the hot oil and fry for an additional 5-7 minutes.

In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger over medium heat.

Toss the fried chicken pieces in the sauce until evenly coated.

Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

Serve hot with favorite dipping sauces.