Step 1

VELVET THE CHICKEN: cut the chicken into small, ¾ inch pieces. To a bowl, add 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well with a spoon until the baking soda dissolves. Add the chicken, stir, and let sit for 10 minutes.

Step 2

TOSS: Then add cornstarch to the same bowl and stir to coat all of the chicken evenly.

Step 3

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

Step 4

FRY: Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes. When the chicken is golden and cooked, remove to a plate. Add more oil as needed, and cook the rest of the chicken.

Step 5

SAUTE: Drop the skillet temperature down to medium-low and allow the pan to cool for 2 minutes. Add a small drizzle of oil and sauté the garlic in the oil. Kick the heat up to high. Pour the sauce into the skillet and let it sizzle in the pan. When it starts to bubble, add the chicken and toss to combine until all the chicken is coated. Remove from heat. Top with green onions and sesame seeds.

Step 6

SERVE: Serve over fluffy rice with your favorite steamed veggies.