Prepare the Breading Stations by setting up three shallow bowls: one with flour, garlic powder, salt, and black pepper; the second with beaten eggs; the third with panko breadcrumbs.

Coat the Chicken by dredging each chicken breast in the flour mixture, dipping it into the eggs, and pressing it into the panko breadcrumbs.

Heat the Oil in a large skillet with enough oil to cover the bottom by about half an inch over medium-high heat until shimmering.

Fry the Chicken carefully for about 5-6 minutes on each side until golden-brown and fully cooked.

Make the Sauce by combining soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger in a saucepan, cooking over medium heat until thickened.

Serve and Garnish by slicing the chicken and drizzling with warm sauce, optionally adding sesame seeds and green onions.