Rinse and pat dry chicken breast. Then, tenderize on both sides with a rubber mallet or meat tenderizer.
Slice chicken into bite-sized pieces, resembling small nuggets.
Prepare three separate bowls; in the first bowl, whisk your eggs together. In the second bowl, add flour. In the third bowl, mix panko breadcrumbs and gochugaru.
Dip the chicken breast to coat in each bowl, shaking off the excess ingredients as you go.
Heat up your oil on medium to medium high heat in a stainless steel pan (this helps with browning). Once the oil is hot, add your chicken – be careful, as the oil can “jump” when you place your chicken in the pan.
Flip chicken pieces when the panko on the undersides are golden brown. Once both sides have come to a nice crisp and the chicken nuggets are cooked the full way through, remove immediately from oil and let your meat rest on paper towels for 2-3 minutes before serving.
Serve with Thai sweet chili sauce or your favorite dipping sauce.