Cut the boneless chicken into 1-inch pieces. In a large bowl, combine the chicken with half of the soy sauce, egg, salt, black pepper, and garlic powder. Mix well.
Add the potato starch to the marinated chicken and toss until every piece is evenly coated.
Transfer the coated chicken to an air fryer and cook at 400°F (200°C) for 20 minutes, giving the basket a good shake halfway through.
Meanwhile, prepare the sauce. In a separate bowl, whisk together the gochujang, remaining soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil, and grated garlic.
Pour the sauce mixture into a wide pan over medium heat. Let it simmer for a few minutes until slightly thickened, then stir in the butter until glossy.
Add the crispy air-fried chicken to the pan and toss well until completely coated in the glaze.
Serve immediately over cooked rice, garnishing with sesame seeds and chopped green onions.
Cook it hands-free.
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