Let's cook.
In a large bowl, combine the chicken pieces with 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Mix well and let marinate for 10 minutes.
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until lightly browned on all sides. Remove chicken from the skillet and set aside.
Add the chopped onion to the same skillet and cook for 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the cubed potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.
In a small bowl, whisk together the remaining 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 0.5 cup of chicken broth.
Pour the sauce over the potatoes in the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, or until potatoes are nearly tender.
Return the cooked chicken to the skillet. Stir everything together, cover, and continue to cook for another 5-7 minutes, or until the chicken is cooked through and the potatoes are fully tender. Serve immediately.
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