Slice the chicken breasts in half horizontally and pat them dry with paper towels. Season the flour with garlic powder, salt, and black pepper.

Set up a dredging station with seasoned flour, beaten eggs, and panko breadcrumbs. Coat each chicken piece in flour, dip in eggs, and coat with panko.

Heat oil in a skillet over medium-high heat. Fry the breaded chicken for 4-5 minutes per side until golden-brown and cooked through.

Combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger in a saucepan. Heat until thickened, about 3-5 minutes.

Transfer fried chicken to a paper towel-lined plate. Drizzle sauce over or serve on the side, garnishing with sesame seeds or sliced green onions.