Slice the chicken breasts in half horizontally to create thinner cutlets. Place them between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

In a shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

In another bowl, beat the eggs.

In a third bowl, place the panko breadcrumbs.

Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and sesame oil to make the spicy sauce.

Serve the chicken katsu hot, drizzled with the spicy sauce.