Rinse and pat dry chicken breast. Then, slice into bite-sized pieces and add to a mixing bowl.
Slice green onion and chop garlic into small pieces. Add to the bowl with the chicken.
Sprinkle in white pepper, black pepper, and kosher salt to the bowl with the chicken. Then, add rice vinegar, yuzu extract, mirin, and honey to the bowl. Gently stir everything to combine, until chicken is well coated.
Cover bowl and let marinate up to an hour or overnight.
Heat a pan or wok over medium high heat and add vegetable oil. Add chicken and stir fry until edges of chicken are golden brown.
While chicken is cooking, stir in 1 tbsp panko crumbs.
Remove chicken from heat, and let rest for 2 minutes before serving with a sprinkle of panko crumbs over top.