Place the chicken on a chopping board and cover it with parchment paper. Pound it to 1/2" thick.
Crack the eggs in a small bowl and add the dashi powder. Whisk until well combined.
Add the flour, ground ginger, and garlic powder to a flattened plate. Mix until well combined.
In a separate plate, whisk the panko, garlic powder, and sesame seeds until well combined.
Add vegetable oil to a pot for frying. Set it over medium heat and wait until it reaches 350˚F.
Coat the chicken with flour and dredge it into the egg mixture. Then place it in the panko mixture.
Fry a few pieces at a time for several minutes, flipping halfway through. Repeat for all the chicken.
Remove from the oil and set it on a wire rack to cool before slicing. Sprinkle with salt to taste.
Cut it into 3/4″ strips and serve over a bed of rice with a cucumber salad. Enjoy!