Prepare the batter by mixing 200 grams of wheat flour, 1 teaspoon of salt, and 1 teaspoon of white pepper powder in a bowl. Gradually add water while whisking until you achieve a smooth, thick consistency.

Cut 500 grams of plant-based chicken into bite-sized pieces or strips. Dip each piece into the batter, ensuring it's fully coated, then dredge in panko breadcrumbs.

Heat vegetable oil in a deep fryer or a large frying pan to 175°C (350°F). Fry the breaded plant-based chicken in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.

For the sauce, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 2 tablespoons of sugar, 1 teaspoon of chilli powder, 1 minced garlic clove, 1 tablespoon of finely chopped onion, 1 teaspoon of yeast extract, and 1 teaspoon of paprika powder in a saucepan. Heat over medium, adding a mix of sesame and soybean oils (about 2 tablespoons total) to bind the ingredients. Simmer for 5 minutes, stirring occasionally.

Toss the fried plant-based chicken in the sauce until well coated.

Serve the crispy 'chicken' over cooked rice, sprinkled with roasted white sesame seeds and optional sliced spring onions or extra chilli flakes for more heat.