Make the batter by mixing egg, water, cornstarch, flour, baking powder, and salt in a bowl.

Pour panko onto a plate or shallow bowl.

Cut chicken into nuggets, about 2” x 1 ½” pieces.

Heat oil to about 350 Degrees F.

Coat chicken in wet batter and dredge in breadcrumbs. Make sure to completely cover the chicken.

Fry chicken in hot oil for 5 - 7 minutes or until golden brown, flip once in middle of cooking.

Drain on a cooling rack over a baking sheet or on a plate covered in paper towels.

Dust with salt.

In a small saucepan melt butter and add all the other sauce ingredients. As soon as mixture bubbles turn heat to low and cook till coats the spoon.

Toss nuggets in the Korean sauce.

Garnish with seeds and green onions. Serve.