Lay out three plates. In one, season flour with salt and garlic powder. In another, beat the eggs. In a third, pour panko crumbs. One at a time, dredge chicken cutlets in flour, dip in the egg, and coat with panko crumbs. Lightly fry until golden and cooked through. Keep warm.

Combine all sauce ingredients in a shallow pan (it should be wide enough to fit a large cutlet) over high heat.

Bring the sauce to a boil, stirring constantly. Lower heat to medium and continue to cook for four minutes, stirring to ensure it doesn’t burn. The sauce should thicken a bit. Keep warm.

Arrange rice on a shallow serving bowl or long platter.

Working with one cutlet at a time, dip cutlets into hot sauce and place on a cutting board.

Using a large knife, slice diagonally into thin strips. Slide the knife under slices, keeping the cutlet’s shape, and gently lay it over the rice.

Sprinkle with black sesame seeds and thinly sliced scallions.