Preheat oil to 350°F.
For the spicy Korean bbq sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
Dip each nugget piece into the batter and shake to remove any excess. Carefully drop each battered nugget into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
Drain onto paper towels and season with salt and pepper. Once all nuggets have been fried, place nuggets back into the fryer and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt and pepper.
Using a pastry brush, paint each nugget with a small amount of the spicy bbq sauce, garnish with black sesame seeds and finish with a drizzle of honey.