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PdfPAT CHICKEN DRY!!! START COOKING RICE
Heat oil in pan and cook broccoli over high-heat for 3-4 minutes until vibrant. Remove and set aside.
Pat the bite-sized chicken pieces completely dry with a paper towel. Toss them in a bowl with the kosher salt, black pepper, and cornstarch until every piece is evenly coated with a dry, powdery exterior.
Heat the neutral oil in a large skillet over medium-high heat. Add the coated chicken in a single layer. Let sear undisturbed for 4-5 minutes until a deep golden-brown crust forms and edges are charred. Remove and set aside.
Combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and water in a small bowl. Whisk vigorously until the paste dissolves into a smooth, crimson red liquid.
Lower the skillet heat to medium and pour in the sauce. Stir continuously for 2-3 minutes as the sauce bubbles and reduces into a glossy, thick, deep crimson red sticky sauce.
Toss chicken and vegetables back into the pan and coat everything.
Remove from heat. Spoon the sticky chicken over a bed of fluffy white steamed rice in a shallow ceramic bowl. Generously sprinkle with toasted white sesame seeds and freshly sliced vibrant green scallions before serving.