Start by slicing the chicken breasts in half horizontally to ensure even cooking. Season the all-purpose flour with garlic powder, salt, and black pepper in a shallow dish. Set up a dredging station with this seasoned flour on one side, followed by beaten eggs in another, and panko breadcrumbs in a third.

Take each chicken piece and coat it thoroughly with the seasoned flour, shaking off the excess. Next, dip the flour-coated chicken into the beaten eggs, ensuring it is fully covered. Finally, press the chicken into the panko breadcrumbs, making sure each piece is well-coated.

In a large skillet, heat enough oil to cover the bottom over medium-high heat until it reaches about 350°F (175°C). Carefully place the breaded chicken pieces in the hot oil, frying them for 4 to 5 minutes on each side.

While the chicken is frying, grab a small saucepan and combine soy sauce, rice vinegar, sugar, honey, gochujang, minced garlic, and grated ginger. Heat this mixture over medium heat for about 3 to 5 minutes.

Once the chicken is cooked to a perfect golden brown, transfer it to a plate lined with paper towels to drain excess oil. Drizzle the prepared sauce over the chicken or serve it on the side.