Spicy Gochujang Chicken

Cut the chicken into small, bite sized pieces and add to a bowl.
We'll start by velveting the chicken. Toss with the baking soda and mix well to combine. This will tenderize the chicken and prevent it from drying out. Set aside in the fridge for 20 minutes.
Once done, rinse well with cold water, pat dry, then add back to a bowl.
Toss with the salt and pepper. Heat the sesame oil in a large skillet over medium heat.
Once hot, add in the chicken and cook on each side for 3-4 minutes or until golden brown and mostly cooked through. We'll continue cooking it in a minute, so it doesn't need to be fully done yet. Try to use a large enough pan so the chicken is in one even layer. If you only have a small pan, do this in two batches.
Add in the minced garlic and ginger and saute for 1 minute.
Meanwhile, in a small dish, whisk together the tamari, gochujang, honey, toasted sesame oil, rice vinegar, and two tablespoons of water. We'll use the other two in a second.
Once the chicken is cooked, add the sauce into the pan and let simmer.
In a small dish whisk together the cornstarch and remaining two tablespoons of water. Add to the chicken.
Simmer for about 5-7 minutes or until the sauce has thickened. If it's not bubbling and getting thick, you can make another slurry with 1/2 - 1 teaspoon of cornstarch and 1 tablespoon of water. I like to keep it saucy because I usually serve with rice and veggies! Remove from heat.
Garnish with green onion and sesame seeds and serve over rice. Enjoy!

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