For the sauce, melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

For the chicken, add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

Cover the chicken in the potato starch, this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce – the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.