Rinse jasmine rice in cold water, combine with water in a saucepan, bring to boil, reduce to simmer, cover and cook for 15-20 minutes. Let sit covered for 5 minutes.

Mix flour, cornstarch, salt and pepper in a bowl. In another bowl, beat eggs until smooth.

Heat vegetable oil in a deep skillet to 350°F (175°C). Check with a piece of bread.

Pat dry chicken thighs, dip in beaten eggs, then coat in flour mixture.

Fry chicken thighs in hot oil for 5-7 minutes on each side until golden brown and cooked through.

Combine sauce ingredients in pan over medium heat, stir and simmer for 5 minutes until thickened.

Toss fried chicken in sticky sauce until well-coated.

Scoop rice into bowls, top with chicken, and garnish with green onions and sesame seeds.