In a saucepan, whisk to combine all ingredients then simmer until thickened.
Add more water if needed and adjust flavor to taste with sugar, vinegar, soy, spices and gochujang.
Toss or brush on to coat fried chicken (my recipe here). Also functions as a dipping sauce, stir fry sauce, condiment, or glaze for baked/grilled chicken.
Sprinkle sesame seeds on top and serve with pickled radish (my recipe here).
No local Korean chicken place? No problem. Just use this sauce to coat any take out or store-bought fried chicken.Or coat raw chicken pieces in flour or breadcrumbs and pan-fry them in oil before tossing them in the sauce.