To make the sauce, pulse the garlic and ginger in a food processor fitted with the metal blade until finely chopped. Add the gochujang, rice vinegar, soy sauce, honey, and fish sauce and pulse just until combined. Pour the sauce into a large mixing bowl and set aside.
In a deep fryer or large, deep stockpot, heat 3 inches of canola oil over high heat to 340˚F.
Set a wire rack over a rimmed baking sheet for draining the chicken. Submerge a frying basket in the oil, or place a wire mesh colander nearby. Place a rimmed baking sheet near the fryer. (You’ll shake the fried chicken over the baking sheet.)
Put 2 cups of the rice flour in a shallow bowl. In a bowl, stir the remaining 2 cups of rice flour with 2 cups of water to make a very thin paste.
Dredge the chicken pieces in the flour, then dip them into the flour paste to coat. Once all pieces have been coated, carefully place the chicken in the hot oil. Fry for 10 minutes. Maintain a frying temperature of 340˚F.