Korean Fried Chicken Bites

In large bowl, combine rice wine vinegar, ground ginger, garlic powder, salt and pepper; add chicken, tossing to coat. Refrigerate for at least 30 minutes or up to overnight.

Heat oil in large skillet or wok until temperature reaches 350°F (175°C). Dredge pieces of chicken in cornstarch until well coated; shake to remove excess cornstarch.

Fry chicken in 3 batches for 3 to 5 minutes or until golden brown and crispy.

Stir together ketchup, gochujang, honey, soy sauce, sesame oil and garlic; toss with fried chicken. Toss with sesame seeds; sprinkle with green onions.