Cut the chicken into small, ¾ inch pieces. In a bowl, add 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir until the baking soda dissolves. Add the chicken, stir, and let sit for 10 minutes.

Add cornstarch to the same bowl and stir to coat all of the chicken evenly.

In a measuring cup, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk to combine.

Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add half of the chicken and cook for 2-3 minutes on one side undisturbed, then flip and cook the other side for another 2-4 minutes until golden and cooked. Remove the chicken to a plate and cook the remaining chicken with more oil as needed.

Lower the skillet temperature to medium-low and let the pan cool for 2 minutes. Add a small drizzle of oil and sauté the garlic. Increase the heat to high and pour the sauce into the skillet, letting it sizzle. When it bubbles, add the chicken and toss to coat. Remove from heat and top with green onions and sesame seeds.

Serve over rice with your favorite steamed vegetables.