1. Preheat oven to 375 degree F. Spread Panko bread crumbs in a half sheet pan and toast them for 6-7 minutes.

2. They will turn into beautiful golden crumbs.

3. Place the crumbs in a shallow bowl and add sesame seeds.

3. Drizzle in canola oil, and mix everything well. Set aside.

4. Dice up the chicken breasts into chunks and season with salt and pepper lightly.

5. Put some flour in a bowl and beat eggs in another. The coating ingredients are ready to go.

6. Coat each chicken piece with flour lightly, then into beaten eggs and finally, coat with sesame bread crumb mixture..

7. Place the chicken pieces on the baking sheet lined with baking mat or parchment paper. Bake them in the preheated 450 degree F. oven for 10-12 minutes. (Turn your chicken to the other side about the halfway of the baking time)

8. Meanwhile, let’s make the dipping sauce. Combine gochujang, ketchup, honey and cream (or half & half) in a bowl.

9. Mix all together. You can adjust the amount of each ingredient for your taste.