Begin by preparing the chicken. Cut 500 grams of chicken breast into strips or bite-sized pieces.

Create the batter mix by combining 200 grams of wheat flour, 1 teaspoon of salt, and 1 teaspoon of white pepper powder in a bowl. Gradually add water and whisk until the batter is smooth and thick enough to coat the back of a spoon.

Dip the chicken pieces into the batter, ensuring each piece is well coated. Then, dredge the battered chicken in panko breadcrumbs until fully covered.

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

For the sauce, mix 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 over medium heat. Add a mix of sesame and soybean oils (about 2 tablespoons) to combine everything into a smooth sauce. Simmer for 5 minutes, stirring occasionally.

Toss the fried chicken in the sauce until each piece is evenly coated.

Serve the chicken over cooked rice, sprinkled with roasted white sesame seeds and additional sliced spring onions if desired.