Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Cut chicken into bite-sized pieces; set aside. Whisk eggs together in a small bowl. In a separate bowl, combine Kodiak Cakes, garlic powder, salt and pepper.

Dip each piece of chicken in egg then coat in Kodiak Cakes mixture and place coated chicken on prepared baking sheet.

Generously spray the coated chicken with nonstick cooking spray. Bake for 25 minutes, turning and spraying with cooking spray halfway through. Remove from oven and set aside.

While chicken is cooking, melt butter in a large skillet over medium high heat. Add ginger paste, minced garlic and chili flakes then cook for 1-2 minutes. Whisk in vinegar, soy sauce, hoisin sauce and sugar until well combined.

In a separate bowl, whisk together water and cornstarch then whisk into sauce. Cook, stirring continuously, until thickened. Toss cooked chicken in sauce and garnish with sesame seeds before serving.