In a large bowl, combine the chicken, eggs, 3 tbsp soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
Add the cornstarch, flour, and baking powder to another bowl and mix well. Toss the marinated chicken in the dry mixture until evenly coated.
Cook the chicken. In an air fryer: Preheat to 400°F, cook for 8 minutes, flip, and cook another 4 minutes until crispy. In an oven: Bake at 425°F for 15–20 minutes, flipping halfway through.
In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, minced garlic, remaining 3 tbsp soy sauce, rice vinegar, and sesame oil. Let it simmer until thick, then turn off the heat and whisk in the butter.
Add the crispy chicken to a bowl and pour in about 1/2 cup of the sauce. Toss until fully coated, adding more sauce if needed.
Serve over rice and top with green onions and sesame seeds.
Cook it hands-free.
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