Begin by patting the chicken pieces dry with paper towels to ensure a crispy coating. Season them generously with salt and pepper, allowing the flavors to penetrate. Let the seasoned chicken sit for about 15 minutes.

In a shallow dish, add a generous amount of cornstarch. Dredge each piece of chicken in cornstarch, coating it thoroughly while shaking off any excess.

Heat vegetable oil in a deep pan or skillet over medium-high heat to about 350°F (175°C). Carefully add the chicken, ensuring not to overcrowd the pan. Fry for approximately 8-10 minutes on each side, or until the chicken turns golden brown.

While the chicken is frying, prepare the sauce by combining gochujang, minced garlic, honey, soy sauce, and rice vinegar in a mixing bowl. Stir until smooth.

Once the chicken is fried, carefully remove it and let it drain on a wire rack or paper towel-lined plate. Toss the hot chicken in the prepared sauce while it's still warm.

Serve your Sweet & Spicy Korean Fried Chicken hot, garnished with sesame seeds or sliced green onions if desired.