Korean-Style Fried Chicken

Ingredients

• 1 cup (250 ml) milk
• 2 tbsp fresh ginger, chopped
• 1 tbsp (15 ml) lime juice
• 1/2 tsp salt
• 1 garlic clove, chopped
• 1 lb (450 g) boneless, skinless chicken thighs, halved (about 6 thighs)
• 1/3 cup (75 ml) honey
• 1/4 cup (60 ml) low-sodium soy sauce
• 1/4 cup (60 ml) water
• 2 tbsp brown sugar
• 2 tbsp roasted black and white sesame seeds
• 2 tbsp (30 ml) fermented chili paste (gochujang), or more to taste (see notes)
• 1 tbsp fresh ginger, chopped
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (15 ml) rice vinegar
• 1 garlic clove, chopped
• 1 1/2 cups (225 g) unbleached all-purpose flour
• 3 tbsp potato starch or cornstarch
• 1/2 tsp salt
• Green onion, thinly sliced, to taste
• Vegetable oil, for frying