Prepare the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine rice and 1.5 cups of water; bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes. Let it rest, covered, for 5 minutes before fluffing with a fork.

Coat the Chicken: In a bowl, whisk together ¾ cup flour, ¼ cup cornstarch, salt, and pepper. In another bowl, beat 2 eggs. Cut chicken thighs into bite-sized pieces, dip in eggs, then dredge in the flour mixture, shaking off excess.

Heat the Oil: In a skillet or fryer, pour vegetable oil (about 2 inches deep) and heat over medium-high to 350°F (175°C). Test by dropping a small bit of batter into the oil.

Fry the Chicken: Add coated chicken in batches to the hot oil and fry for 5–7 minutes until golden and crispy. Use a slotted spoon to transfer to a plate lined with paper towels.

Make the Sauce: Combine ¼ cup gochujang, ¼ cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tbsp brown sugar, and 1 tbsp sesame oil in a saucepan. Heat over medium, stirring for about 5 minutes until well combined.

Coat Chicken in Sauce: Place fried chicken in a bowl and pour the warm sauce over the top. Toss to coat evenly.

Assemble Bowls: Spoon jasmine rice into bowls, top with sticky fried chicken, and sprinkle with sliced green onions and sesame seeds before serving.