Begin by rinsing jasmine rice under cold water until clear. Combine with water in a medium saucepan, bring to a boil, reduce heat, cover and simmer for 15-20 minutes.

Prepare the coating mixture: whisk together flour, cornstarch, salt, and pepper. Beat eggs in a separate bowl.

Heat vegetable oil in a skillet or frying pan to 350°F (175°C).

Cut chicken thighs into bite-sized pieces. Dredge in eggs then in flour mixture, avoiding overcrowding while frying for 5-7 minutes until golden brown.

Prepare the sauce by combining gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, and ginger in a saucepan. Heat until thickened, about 3-5 minutes.

Toss the fried chicken in the sauce to coat it well.

Assemble bowls by adding the cooked rice, topping with crispy chicken, garnishing with green onions and sesame seeds.