Slice the chicken breast against the grain into thin strips. Toss with salt and white pepper. Sprinkle cornstarch over the chicken and toss vigorously until every strip is completely coated and feels dry.

Heat neutral frying oil in a wok to 350°F (175°C). Carefully lower the coated chicken strips into the hot oil in batches. Fry for 4 to 5 minutes until a deep golden-brown crust forms. Remove and drain on a wire rack.

Drain all but 1 tablespoon of oil from the wok. Over medium heat, toast the raw cashew nuts for 2 minutes until golden-brown. Add the whole dried red chilies and toss for 30 seconds until fragrant. Remove and set aside.

Increase heat to high. Add the green bell pepper strips and flash-saute for 60 seconds until slightly blistered but still bright green. Remove immediately.

Reduce heat to medium-low. Whisk soy sauce, gochujang, honey, and rice vinegar, then pour into the wok. Let it gently bubble and reduce for 2 to 3 minutes until thickened, glossy, and sticky.

Turn off the heat. Add the crispy chicken, bell peppers, cashews, and chilies back into the wok. Toss rapidly until fully coated in the glossy sauce. Transfer to a bowl and garnish with sliced scallions and white sesame seeds.