Preparation:

Step 1: In a medium bowl, mix the soy sauce, honey, gochujang, rice vinegar, minced garlic, minced ginger, and sesame oil to create the marinade. Ensure all the ingredients are well combined, forming a smooth, flavorful base for your chicken.

Step 2: Add the bite-sized chicken thigh pieces to the marinade, ensuring that every piece is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful the chicken will become.

Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Make sure the skillet is hot enough before adding the chicken to get a nice sear and lock in all the flavors.

Step 4: Add the marinated chicken pieces to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The chicken should reach an internal temperature of 165°F (75°C).

Step 5: Once the chicken is cooked, pour the reserved marinade into the skillet with the chicken. Simmer the mixture over medium heat, stirring frequently, for about 3-5 minutes until the sauce thickens and becomes sticky. The sauce should coat the chicken pieces evenly, giving them a glossy, sticky texture.