In a large bowl, combine the chicken with rice wine, minced ginger, sea salt, and black pepper. Mix thoroughly until the pieces are evenly seasoned.

Dredge the seasoned chicken in the starch, ensuring each piece is well-coated. For best results, dip each piece individually into the starch, roll it around, then set aside.

Heat a deep pan or fryer with a generous quantity of oil to 175°C / 347°F. Once the oil reaches the correct temperature, begin frying the chicken in batches. Cook each batch for approximately 3–5 minutes, depending on the size of the pieces. Avoid overcrowding the pan to maintain oil temperature.

Transfer the first-fried chicken pieces onto a paper towel-lined tray. Skim off any residue from the oil with a strainer or skimmer.

Reheat the oil back to 175°C / 347°F. Fry the chicken a second time for 2–3 minutes, or until the coating becomes a deep golden brown and crisp. Set aside once done.

In a separate saucepan over medium-low heat, combine all sauce ingredients: ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Stir continuously until the sauce comes to a gentle boil, then remove it from the heat.

Place the double-fried chicken in a large mixing bowl. Pour the sauce over the chicken and gently toss until evenly coated. Alternatively, serve the sauce on the side for dipping.

Garnish with sesame seeds and green onion if desired. Serve immediately for optimal texture. Refrigerated leftovers may be consumed cold within one to two days, though they will lose their crunch.