Here is the recipe:
For the chicken:
1 1/2 kg chicken drumettes and wingettes
500 ml buttermilk / milk + 2 1/2 Tbsp lemon juice
Salt, pepper, 1 Tbsp minced garlic, 1 tsp minced ginger
Potato starch
Vegetable oil for frying
Roasted peanuts (optional)
Roasted Sesame seeds
Green onion
For the sauce:
1/2 cup honey/ rice syrup ( I used 1/4 cup honey & 1/4 cup rice syrup)
2 Tbsp gochujang
3 Tbsp soy sauce
6 Tbsp rice wine
1 Tbsp rice wine vinegar
2 Tbsp sugar
2 Tbsp vegetable oil
1 tsp sesame oil
3 garlic cloves minced
1 tsp minced ginger
Some dried red chili
Directions:
Soak the chicken in buttermilk, salt and pepper at least for two hours or over night in the fridge ( I did it over night).
Drain well and mix with salt, pepper, minced garlic and ginger. Let it sit for an hour.
Meanwhile make the sauce. Mix the honey/rice syrup, gochujang, soy sauce, rice wine, vinegar, sugar and sesame oil, set aside. Heat oil in a pan, add minced garlic and ginger and dried red chili, stir until fragrant. Add the soy sauce mixture and stir, let it bubbles for few minutes until shiny and sticky, put aside.
Put some potato starch in a big bowl, place chicken inside and coat with the starch until all of the chicken fully coated.
Heat the vegetable oil, fried the chicken until golden brown. I did double fried to make them extra crunchy. After all the chicken fried, reheat the sauce, add the chicken and the peanuts, mix it until all the chicken coated with the sauce. Transfer them to a big plate, sprinkle with green onion and sesame seeds.