Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper.

In a shallow bowl, mix flour and potato/corn starch to create a dry coating.

Dredge each chicken piece in the flour-starch mixture, shaking off excess so only a thin layer remains.

Lightly mist or brush the coated chicken with cooking oil to promote crisping in the air fryer.

Preheat the air fryer to 190 °C (375 °F). Arrange the chicken in a single layer in the air-fryer basket, leaving space between pieces for air circulation.

Air-fry for about 15 minutes, then flip the pieces and mist with a little more oil.

Continue air-frying for another 10–12 minutes, or until the chicken is golden brown and fully cooked.

While the chicken finishes, combine gochujang, soy sauce, honey (or sugar), minced garlic, and a splash of rice vinegar in a small saucepan and simmer until glossy.

Transfer the hot, crispy chicken to a mixing bowl and pour the warm sauce over it, tossing to coat every piece.

Return the sauced chicken to the air fryer for 2–3 minutes to set the glaze.

Garnish with toasted sesame seeds and sliced green onions, then serve immediately.