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 needs to be wide enough to fit a large cutlet)over high heat. Bring the sauce to a boil, stirring constantly. Lower heat to medium flame and continue to cook for 4 minutes, stirring to ensure the bottom doesn’t burn. The sauce should thicken a bit. Keep warm.

Choose a shallow serving bowl or long platter. Pictured: plated on a banana leaf(this will get you extra presentation points!). Arrange rice on platter. Working one 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 shape of the cutlet, and gently lay over the rice. You can double layer the chicken. Sprinkle with black sesame seeds and thinly cut scallions.