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In a bowl, combine chicken with eggs, vinegar, garlic, ginger, and seasonings. Mix well and marinate as long as you wish (1 hour ideal, 1 min works).
For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky. For air frying: do NOT add flour yet.
For air frying: in a new bowl, mix cornstarch and flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
For air frying: oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy and cooked through. Work in batches.
In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
Add the chicken directly to the sauce and toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy.