Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, lime juice and honey; puree. Put sauce into a bowl.
Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6-8 minutes more. Drain again and then toss chicken in sauce.
Garnish with optional orange zest and finally Gorgonzola cheese, if desired.