Cut the chicken thighs into bite-sized pieces, approximately 3-4 cm. Trim off any large pieces of excess fat.

Once all the chicken is cut, set it aside.

In a large bowl, combine the flour, potato starch, salt, curry powder, garlic powder, paprika, and black pepper.

Add the baking powder and whisk the dry ingredients until well combined.

Separate half of the dry mixture into a separate container with a lid for later use.

To the remaining dry mixture in the bowl, gradually pour in the water while whisking to create a smooth, consistent wet batter.

Add the cut chicken pieces to the wet batter and mix until every piece is fully coated.

Transfer the wet-battered chicken pieces into the container with the dry mixture. Do this in small batches.

Close the container and shake vigorously to evenly coat the chicken pieces in the dry batter. Shake off any excess flour and place the coated chicken onto a tray. Repeat until all chicken is battered.

In a wok or pan, combine gochujang, soy sauce, vinegar, honey, grated garlic, butter, and water.

Cook over medium heat, stirring continuously, until the sauce thickens to a consistency similar to honey, about 4-5 minutes. Then set aside.

Pour a generous amount of sunflower oil into a deep pan (about 2-3 fingers deep) and preheat it to 180°C (356°F).

Carefully add the chicken to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 7 minutes, maintaining a temperature of 150-160°C, until golden brown and cooked through.

Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain the excess oil. Repeat with the remaining chicken.

Take half of the fried chicken and add it to the wok with the prepared sauce.

Gently toss the chicken in the sauce until it is evenly coated.

Plate the sauced chicken alongside the plain fried chicken. Garnish with sesame seeds and freshly chopped spring onions before serving.