Directions

1. In a large bowl, mix the rice wine vinegar, ginger, salt and pepper. Add the chicken and mix well. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes and up to an hour.
2. Take each chicken piece out of the marinade and coat individually with the corn starch. It’s best to do this in batches to ensure the pieces are well covered.
3. Pour the canola oil into a wok or deep saucepan over medium heat until the temperature of the oil reaches 350 F. Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan (you may need to do this in batches). Fry the chicken pieces until they are golden brown and cooked from the inside (typically 2 to 3 minutes). Remove the chicken and place on paper towels to absorb the excess oil. Repeat this process as necessary. Set chicken aside.
4. In a large bowl, mix the ketchup, gochujang, maple syrup, brown sugar, soy sauce, sesame oil, garlic and ginger. Pour the sauce into a skillet, over medium heat. Bring the sauce to a boil and reduce the heat slightly. Stir the sauce constantly until it thickens slightly (2-3 minutes).
5. Add the fried chicken to the sauce and coat thoroughly. Make sure the chicken is warmed through.
6. Pour the chicken and sauce onto a serving dish and garnish with sesame seeds and green onions.
7. Serve.