Heat a small saucepan up over a medium heat and add in the butter, gochujang paste, honey, ginger and garlic. Stir and once melted down add in the ketchup and water. Stir again and bring to a gentle simmer. Once a little thickened, turn off the heat and leave on the hob to cool.

Preheat your oven to 180 (fan) or gas mark 6. Line a baking tray with foil and place a metal grill rack on top, (so it's sitting upon the lined baking tray). This is so the underside of the goujons doesn't become soggy whilst baking, as the hot air will circulate beneath them.

Add the tumeric and salt and pepper seasoning to the panko bread crumbs. Mix together well. First dredge the chicken strips into the beaten egg then onto the breadcrumbs, I find it best to spread them out on a dinner plate to get them evenly covered. If you have spray oil, lubricate the grill first by spraying over some oil or you can use vegetable oil and wipe it on using kitchen towel instead to prevent the goujons from sticking.
Lay the breaded chicken upon the metal grill rack in rows.

Bake on the middle-upper shelf of the oven for 25 minutes. Five minutes before the chicken is ready, re-heat the gochujang sauce in the saucepan until just warm. Remove the chicken from the oven and leave to cool for a couple of minutes. Plate the chicken up then drizzle over the sauce, garnish with the nigella/sesame seeds and sliced spring onions and red chilli. If there's sauce left over, serve up on the side for extra dipping goodness. Enjoy! :)