Cut the chicken into bite-sized pieces, about 2 cm (1 inch) cubes.

Place the chicken into a medium-sized bowl.

Add the marinade ingredients.

Mix everything together until the chicken is well-combined in the marinade.

Set aside to marinate for at least 30 minutes.

Heat a large saucepan with enough vegetable oil to about 2 cm (1 inch) depth.

Place the flour into a large bowl or baking tray.

Pour the chicken, together with all of the marinade, onto the flour.

Use your hands to coat the chicken in the flour. The liquid in the marinade will mix with the flour to form a light batter.

Press the flour into the chicken to help form a craggy coating on the chicken. It is this craggy coating which will make the chicken crispy and crunchy.

The oil is ready when it reaches 165°C or 325°F, or when a wooden chopstick inserted in the oil creates lots of small bubbles.

Cook the chicken in batches until golden in colour.

Drain the chicken pieces on kitchen paper or on a wire rack.

Whisk all of the ingredients in a large skillet or saucepan over medium-high heat.

Simmer the sauce gently until it has thickened slightly and starts to look syrupy.

Once the sauce has thickened to your liking, take the pan off the heat.

Taste for seasoning. Gochujang varies in saltiness and spice, so you may need to adjust the flavours. If the sauce tastes too strong, dilute it with some water and continue simmering until it thickens again.

This recipe makes a lot of sauce so there is enough to drizzle over some steamed rice or vegetables.

Add the Fried Chicken pieces to the Spicy Sauce.

Use a spoon to quickly toss the chicken pieces in the sauce.

Serve immediately.

Alternatively, serve the sauce separately in a bowl for people to help themselves.