Whisk milk and egg together in a huge bowl until altogether joined and smooth. Add chicken strips to egg wash and let marinate in the fridge for 15 minutes.
Join flour, potato starch, salt, and pepper in a huge blending bowl. Empty combination into an enormous, resealable plastic sack. Channel and dispose of marinade from chicken fingers. Add chicken to the sack, seal it, and shake until each piece is totally dug in blend.
Warmth oil in a profound fryer or enormous pot to 325 degrees F (165 degrees C).
Add chicken pieces to the hot oil around 5 pieces all at once so as not to drop the temperature of the oil. Fry for 2 minutes. Move chicken to a plate fixed with paper towels to deplete. Proceed with staying chicken pieces.
Increment oil warmth to 350 degrees F (175 degrees C) until constantly bubbling. Cautiously add the principal clump of cooked chicken and fry again until cooked through and firm around 2 minutes more. Move to a plate fixed with paper towels to deplete. Rehash with the second group of chicken pieces. Move chicken to a medium-sized serving bowl.
Warmth a little pan over medium-low warmth. Add nectar, earthy colored sugar, soy sauce, gochujang glue, Worcestershire sauce, red pepper chips, and ginger. Cook and mix ceaselessly until sugar has liquefied and sauce is smooth, around 5 minutes. Sprinkle sauce over twice-seared chicken fingers and serve.