Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the Gochujang, vinegar, brown sugar and soy sauce and whisk until well combined.
Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.
