Cut the chicken into bite-size pieces. In a large bowl, mix the chicken with cornstarch, baking soda, and soy sauce. Stir well to coat evenly. Let it sit for 10 minutes. This helps keep the chicken tender and juicy.

In a small bowl, whisk together honey, soy sauce, gochujang paste, rice vinegar, and minced garlic until smooth. Set aside.

Heat a large skillet over medium heat. Add the oil and let it warm for a few minutes. Add the chicken (cook in two batches if needed). Cook for 3 minutes, flip, and cook for another 2–4 minutes until fully cooked.

Lower the heat to medium-low. Pour in the gochujang sauce and stir to coat the chicken. Let the sauce simmer and thicken for 5–7 minutes.

Top the sticky gochujang chicken with sliced green onions and sesame seeds. Serve hot over rice.