Cut the chicken into bite-sized pieces.

In a wide shallow bowl, mix together cornstarch, salt, black pepper, and chili powder.

In a small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.

Dip a few chicken pieces at a time first in the egg mixture, then into the dry mixture, shaking off any excess. Set aside on a plate.

In a pot over medium-high heat, combine brown sugar, honey, gochujang, rice vinegar, garlic, butter, chili powder, red pepper flakes, soy sauce, water, and salt if needed. Bring to a simmer until thickened, then remove from heat and set aside.

Heat vegetable oil to 350°F in a frying pan. Fry the breaded chicken in batches until golden brown, about 6 to 8 minutes. Drain on a paper towel.

Toss the fried chicken in the prepared glaze.

Garnish with green onions and/or sesame seeds, and serve with rice or noodles for a delicious meal!