Cut chicken into bite-size pieces and pat thoroughly dry with paper towels.

In a bowl, stir cornstarch, flour, garlic powder, salt, and pepper until well mixed.

Crack eggs into a separate bowl and whisk until smooth.

Dredge chicken pieces first in the dry mix, then dip in eggs, and return to the dry mix.

Pour oil into a wide pan, heating to 350°F (175°C).

Add chicken in batches, frying 4–5 minutes until golden brown.

In a small saucepan, whisk gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and red pepper flakes until smooth.

Heat mixture over medium-low for 2–3 minutes, stirring until it bubbles and thickens.

Transfer fried chicken to a clean bowl, pour in the glaze, then toss gently until every piece is evenly coated.

Arrange nuggets on a platter and garnish with sesame seeds and sliced green onions.