Start by making the sauce: In a small sauce pan, add the soy sauce, garlic, ginger, vinegar, sugar, honey, garlic chili paste and lemon juice. Whisk until the honey and sugar are melted. Bring to a boil, whisk, then turn the heat to a simmer.
Simmer the sauce on low for about 30 minutes until reduced by half. Make sure to whisk occasionally to prevent burning.
While the sauce is simmering, fry the chicken. If using medium sized chicken breasts, slice in half length wise so you have 4 thin sliced chicken breasts. If you need to, pound them to make them equal in thickness.
In a bowl, crack an egg and whisk. On a separate plate, pour the flour. Taking one chicken breast at a time, dip it in the egg mixture, then dredge it in the flour until fully coated. Place on a separate plate, and repeat for all chicken breasts.
Heat vegetable oil in a large dutch oven until hot, but not smoking (about 350 degrees F). Using tongs, place the chicken in the oil and fry on one side until golden, about 6 minutes. Flip and repeat on the other side until golden. Once done, remove and check the internal temperature to make sure the chicken is fully cooked to 165 degrees F.
When the sauce is done, if you minced the ginger, you may want to run the sauce through a sieve to separate the solids. Once the chicken and sauce are done, place chicken in a bowl and pour the sauce over the top. Toss to coat.
Serve Korean fried chicken over rice or noodles and garnish with sesame seeds and chives!