Cut the chicken breast in half lengthwise. Use a meat mallet to pound the halves so they are evenly thin.
Dredge the chicken halves first in the flour, then dip them into the beaten eggs, and finally coat them evenly in the Panko breadcrumbs.
Fry the breaded chicken in a pan with a generous amount of oil over gentle heat. Keep the pan covered and cook until golden brown, about 3-4 minutes per side. Be careful not to let the heat get too high so the Panko doesn't burn.
Prepare the sauce by mixing the Teriyaki sauce, Kimchi sauce, water, and cornstarch in a pan to taste. Heat until it thickens, then brush the sauce generously over the cooked crispy chicken.
Slice the chicken and serve it with a side of rice and steamed broccoli. Garnish with freshly chopped green onions.
Cook it hands-free.
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