1-Cut 1 ¼ pound boneless, skinless chicken into ¾ inch pieces. In a bowl, combine water, ¼ teaspoon baking soda, kosher salt, 1 teaspoon granulated sugar, ½ teaspoon white pepper, 2 teaspoons toasted sesame oil, and 1 tablespoon low sodium soy sauce. Stir until the baking soda dissolves, add the chicken, stir, and let it sit for 10 minutes.

2-Add 3 tablespoons cornstarch to the chicken and toss to coat evenly.

3-In a separate bowl, whisk together 2 tablespoons low sodium soy sauce, ¼ cup honey, 2 tablespoons gochujang paste, and 1 tablespoon rice vinegar to make the sauce.

4-Heat 2 tablespoons avocado oil in a skillet over medium-high heat. Fry half the chicken without moving for 2-3 minutes, then flip and cook another 2-4 minutes until golden and cooked through. Remove to a plate and cook the remaining chicken with added oil as needed.

5-Reduce skillet heat to medium-low and let cool for 2 minutes. Add a small amount of oil, sauté 5 cloves minced garlic until fragrant. Increase heat to high, pour in the sauce, let it bubble, return chicken to skillet, and toss to coat in sauce. Remove from heat.

6-Top with green onions and toasted sesame seeds. Serve over fluffy rice with steamed vegetables.