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Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown better. Season lightly with black pepper.
Make the Sauce: In a medium bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until smooth. This is your sticky gochujang sauce base.
Cook the Chicken: Heat the neutral oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 4-5 minutes per side until golden brown and cooked through.
Glaze the Chicken: Reduce the heat to medium-low. Pour the prepared gochujang sauce over the cooked chicken in the skillet. Stir constantly to coat every piece evenly.
Thicken the Sauce (Optional): If the sauce seems too thin after simmering for 1 minute, slowly pour in the cornstarch slurry while stirring. Let it simmer for another 1-2 minutes until the sauce thickens into a glossy glaze that clings to the chicken.
Serve: Remove the skillet from the heat. Serve the Sticky Honey Gochujang Chicken immediately over fluffy white rice. Garnish generously with sliced green onions and sesame seeds.