Add all the ingredients for the sauces into a bowl. Grate in the ginger and garlic and mix well.

Slice your chicken into long strips and place in a large mixing bowl.

Whisk the two eggs and set aside.

To make 2 bowls of flour mix, add 60g corn flour, 20g plain flour, ½ tsp baking soda to each mixing bowl. Season both bowls of flour with a pinch of salt and pepper and a tsp of garlic powder and onion salt.

Now add the first bowl of flour mix to your chicken thigh strips and mix well. Pour the whisked eggs into the bowl of chicken. Then, one at a time, dredge a single chicken thigh strip into the second bowl of flour mix. Once they’ve all been coated, set aside.

Heat the oil into a deep wok or pot until it reaches 180°C.

Fry the chicken in small batches (making sure to shake off any excess flour before placing in the oil) until they float to the top, this will take a few mins. Then place them on a paper-lined rack lined as this will help absorb any excess oil. You want the chicken to be super crispy so pop them back into the oil for a few mins again for the second round of deep-frying. Set aside your chicken in a deep bowl.

On medium heat, pour the sauce into a separate pot and cook for just a few mins until the sauce thickens a little.

Pour most of the sauce (set aside two tablespoons) onto the chicken and toss well.

Mix the remaining 2 tbsps of sauce with some mayo.

Garnish the chicken with toasted sesame seeds and sliced spring onions and enjoy with your sweet and spicy gochujang mayo.