In a large bowl, mix together the ginger, garlic, soy sauce, mirin, a pinch of salt, and black pepper. Add the chicken and give it a few stirs until the chicken is coated. Let marinate for at least 20 minutes.

In the meantime, in another bowl, whisk together the gochujang, soy sauce, sesame oil, white vinegar, ginger, garlic, and honey. Set aside.

In a shallow pan or rimmed platter, mix together the white flour and potato flour.

In a skillet or shallow pan, pour enough cooking oil to about a 1-inch depth. Heat the oil over medium heat to about 350 degrees F.

Remove the chicken from the marinade, shake the excess off the pieces, and toss the pieces in the flour mixture until fully coated.

Carefully add the chicken into the oil. Work in batches. Cook one side until a light golden brown, about 3 minutes and flip. Cook that side until golden brown, about another 3 minutes.Scoop finished chicken onto a baking rack or platter lined with paper towels.

Repeat for the remaining chicken pieces.

Once cooled, place the chicken in a large mixing bowl. Add enough gochujang sauce to coat the pieces.