Prepare your dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Coat each chicken breast in flour, dip in the egg, then press into the panko breadcrumbs firmly.

Heat about half an inch of oil in a skillet over medium-high until shimmering. Fry each chicken piece for 4-5 minutes on each side until golden brown.

In a saucepan, combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger. Cook over medium heat for 3-5 minutes until thickened.

Serve the fried chicken drizzled with the sweet-spicy sauce, garnished with sesame seeds or green onions.