Whisk together the gochujang, honey, sesame oil, soy sauce, ginger, garlic and lemon juice in a small saucepan until completely blended and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens to the consistency of pudding, for 7 to 8 minutes. Set aside to cool.
Preheat the oil in a large pot or Dutch oven over medium-high heat until the oil reaches a temperature of 350 degrees F.
Meanwhile, whisk together the ice water, cornstarch, flour, salt and pepper in a large bowl until no lumps remain. Add the chicken and toss to coat.
Using a spider or slotted spoon, lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and drop into the oil. Fry in two batches, 7 to 8 wings at a time, until lightly brown, for 7 to 8 minutes each batch. Adjust the heat so that the oil remains at 350 degrees F. Transfer the cooked chicken to a wire rack.
Using a pastry brush, generously paint each wing with the gochujang sauce. Be careful not to smother the wings in sauce or they will lose their crispy texture.
Sprinkle with sesame seeds and scallions. Serve immediately with Pickled Daikon.
Put the daikon in a medium bowl and toss with 1 1/2 teaspoons salt. Let stand for 30 minutes, and then rinse with cold water and pat dry.
Put the sugar, vinegar, 1 cup water, the garlic and a pinch of salt in a small saucepan and bring to a boil. Remove from the heat and let cool slightly. Remove and discard the garlic.
Pack the daikon into a container with a tight-fitting lid, cover with the liquid and seal. Allow to marinate at room temperature for at least 1 day or up to 2, and then refrigerate. Serve as a side dish or accompaniment to any fried chicken dish.