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Cut the chicken into small, bite sized pieces and add to a bowl.
Toss with the baking soda and mix well to combine. 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.
Add in the minced garlic and ginger and saute for 1 minute.
In a small dish, whisk together the tamari, gochujang, honey, toasted sesame oil, rice vinegar, and two tablespoons of water.
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.
Garnish with green onion and sesame seeds and serve over rice.