Cut the chicken into small, ? inch pieces. In a bowl, mix 1 tablespoon water, baking soda, ? teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce 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 or bowl, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk until combined.

Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add half of the chicken and cook undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes until golden and cooked. Remove to a plate and repeat with remaining chicken.

Reduce skillet temperature to medium-low and let cool for 2 minutes. Add a small drizzle of oil and saut? the garlic until fragrant. Increase heat to high, pour in the sauce, and let it sizzle. When bubbling, add the chicken and toss to coat. Remove from heat.

Serve over rice with your favorite steamed vegetables.