Cut the chicken into small, ? inch pieces. In a bowl, add 1 tablespoon water, baking soda, ? 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 the chicken evenly.

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

Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add half of the chicken and cook on one side undisturbed for 2-3 minutes. Flip and cook the other side for another 2-4 minutes until golden and cooked. Remove to a plate and cook the remaining chicken in the same manner.

Reduce the skillet temperature to medium-low and allow to cool for 2 minutes. Add a small drizzle of oil and saut? the garlic in the oil. Increase the heat to high. Pour the sauce into the skillet and let it sizzle. When it starts to bubble, add the chicken and toss to coat. Remove from heat. Top with green onions and sesame seeds.

Serve over rice with your favorite steamed vegetables.