Into a large bowl mix together chicken breasts, salt, garlic powder, salt, and rice flour or corn starch. Mix to ensure chicken is totally coated.
Place a large oiled skillet over medium high heat and then drop in the chicken. Cook until all sides are golden brown and then remove chicken from the pan and place on a plate.
In the same pan pour in soy sauce, gochujang, maple syrup, rice wine vinegar, and the cornstarch + water mixture. Stir and allow the sauce to bubble and it will begin to thicken.
After 2 minutes add in the cooked chicken and coat with the sauce.
Serve this with sticky rice, and top with sliced green onions, black and white sesame seeds, and a sliced chilli. Enjoy!
