In a bowl, combine chicken thighs, soy sauce (for marinade), mirin, minced ginger, and black pepper. Mix well and let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
In a separate large bowl, whisk together potato starch, all-purpose flour, baking powder, salt, and cold water until a smooth batter forms.
Dip each marinated chicken piece into the batter, ensuring it's fully coated. Let any excess drip off.
Heat vegetable oil in a deep pot or wok to 170°C (340°F). Carefully add coated chicken pieces in batches, without overcrowding the pot. Fry for 6-7 minutes until light golden and cooked through. Remove and drain on a wire rack.
While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, soy sauce (for sauce), honey or corn syrup, rice vinegar, minced garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring constantly until the sauce thickens slightly. Remove from heat.
Increase oil temperature to 180°C (350°F). Fry the chicken pieces a second time for 2-3 minutes until deep golden brown and extra crispy. Remove and drain again.
In a large bowl, toss the freshly fried chicken with the spicy sauce until each piece is evenly coated. Garnish with toasted sesame seeds and chopped green onion before serving.
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