Begin by cutting the chicken into ¾ inch pieces for even cooking. In a mixing bowl, combine water, baking soda, salt, sugar, white pepper, sesame oil, and soy sauce to create a marinade. Add the chicken pieces, ensuring they are well coated. Allow the chicken to marinate for 10 minutes.

Remove the marinated chicken from the bowl and sprinkle in the cornstarch. Toss the chicken until each piece is evenly coated with a thin layer of cornstarch.

In a separate bowl, whisk together the remaining soy sauce, honey, gochujang paste, and rice vinegar to create the sauce.

Heat avocado oil in a deep skillet over medium-high heat until shimmering. Add half the chicken pieces and fry for 2-4 minutes on each side until golden brown and crispy.

Lower the heat to medium and add minced garlic to the skillet, sautéing for about 30 seconds until fragrant. Pour in the prepared sauce and cook for an additional 2-3 minutes.

Return all fried chicken to the skillet, tossing it in the sauce until thoroughly coated. Simmer for a minute.

Remove from heat and transfer to a serving platter. Garnish with chopped green onions and toasted sesame seeds. Serve hot over fluffy jasmine rice.