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.

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 the sauce directly over the chicken. Stir continuously for 2-3 minutes as the sauce bubbles and reduces into a glossy, thick, deep crimson red sticky sauce.

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.