Make the dry batter

• Combine the cornstarch, salt, black pepper and chili powder in a bowl.

Make the wet batter

• In another bowl, beat together the eggs, salt, black pepper and chili powder.

Simmer the gochujang glaze

• Add the brown sugar, honey, gochujang, rice vinegar, garlic, chili powder, red pepper flakes, butter, soy sauce, sesame oil and water to a pan.
• Whisk together and simmer over medium heat until thickened.
• Season with salt to taste and set aside.

Coat the chicken

• Place the dry batter in a zip-top bag.
• Coat the chicken pieces in the wet batter, then drop them into the bag.
• Shake to coat them evenly.

Fry the chicken

• Fry the coated chicken in hot oil until golden brown and crispy.
• Drain on paper towels.

Glaze and serve

• Toss the crispy chicken in the glaze.
• Serve over rice topped with sesame seeds and green onions.