Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt and 1 pinch black pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons minced garlic, 1 teaspoon minced ginger and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
Toss cornflour with the chicken to coat evenly.
Fill a deep pan with 2cm oil and heat to 175 C. Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
Reheat oil to 175 C and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot with the sauce.
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.