Trim visible fat from 1 pound of boneless skinless chicken thighs using kitchen shears.

Cut the chicken thighs into bite-sized pieces (4-6 pieces per thigh).

Season the chicken with 1/4 teaspoon salt, a pinch of pepper, 1/2 teaspoon minced garlic, and 1/2 teaspoon minced ginger.

Mix the seasoning into the chicken thoroughly using your hands.

Let the chicken sit to marinate for a little while.

In a pot, combine 1 tablespoon soy sauce, 3 tablespoons rice wine (mirin), 2 teaspoons sesame oil, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, a pinch of pepper, 4 tablespoons corn syrup (or 3 tablespoons honey), 1 tablespoon gochujang, 1 teaspoon minced garlic, and 1 teaspoon grated ginger.

Bring the sauce mixture to a boil, stirring well to dissolve the gochujang.

Reduce heat to medium-low and let the sauce simmer for about 3 minutes until slightly thickened.

Turn off the heat and set the sauce aside for later use.

Coat the marinated chicken pieces one at a time with 1/3 cup potato starch (or cornstarch) to form a light, crispy crust.

Let the coated chicken sit for a few minutes to allow the starch to absorb moisture and stick to the chicken.

Heat about 3 cups of vegetable oil in a pot to around 325-330°F (163-166°C). Test the oil by dropping a small piece of cornstarch; it should sink slightly and then rise to the surface.

Fry the chicken in two batches to avoid overcrowding. Use tongs or chopsticks to gently move the pieces around. Fry for 3-4 minutes until lightly golden brown (first frying).

Remove the chicken from the oil and let it rest and drain.

Reheat the oil to 330°F (166°C) and perform a second frying. Fry the chicken again until it turns a deep golden brown.

Remove the chicken from the oil after the second frying and let it rest and drain.

Reheat the prepared sauce until it starts bubbling again.

Add the fried chicken to the sauce and mix well to ensure every piece is thoroughly coated.

Garnish the coated chicken with 1-2 tablespoons of coarsely chopped peanuts or seeds (such as sesame seeds or pumpkin seeds) while still warm.