In a bowl, combine chicken with eggs, rice vinegar, garlic, ginger, and all seasonings. Mix well and marinate for at least 1 hour.

For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.

For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 minutes until golden and crispy, then transfer to a rack. For extra crispiness (optional double fry): fry first at 325°F for 5–6 minutes, rest 2–3 minutes, then fry again at 375°F for 2–3 minutes.

For air frying: do NOT add flour yet. You’ll coat it separately in step 2.

In a separate bowl, mix cornstarch and flour. Remove chicken from marinade, let excess drip off, then toss until fully coated. Press lightly so it sticks.

For air frying: lightly oil the basket and spray or brush the chicken with oil. Cook at 375°F for 10 minutes, flip, then cook another 6–8 minutes until crispy and cooked through. Work in batches and do not overcrowd.

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 and glossy, then remove from heat.

Let the chicken rest for 2–3 minutes, then toss in the sauce until coated, or mix with your desired amount of sauce.

Serve immediately over rice or on its own and finish with sesame seeds and green onions.