Prepare Chicken: Trim any excess fat from the chicken thighs or drumsticks, then pat them dry with paper towels., Mix Marinade: In a bowl, whisk together the gochujang, honey, soy sauce, sesame oil, minced garlic, and grated ginger until you have a smooth mixture., Marinate Chicken: Place the chicken pieces in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight for maximum flavor impact., Heat Oil: In a large skillet, heat a tablespoon of oil over medium-high heat. You can also use a deep fryer if preferred., Fry Chicken: Remove the chicken from the marinade (reserve the marinade for later) and add it to the hot skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C)., Set Aside Chicken: Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil., Prepare Sauce: In the same skillet used for frying, that still retains some flavor, pour in the reserved marinade. Cook over medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes., Adjust Consistency: If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency., Coat Chicken: Once the sauce has thickened, return the fried chicken to the skillet. Toss to ensure every piece is thoroughly coated in the sticky sauce., Serve: Allow the chicken to simmer for an additional 2-3 minutes, then transfer to a serving plate. Garnish with sesame seeds and chopped green onions.