Trim any excess fat from the chicken breasts. Pound each breast between plastic wrap or parchment paper to about 1/2 inch thickness. Season both sides with salt and pepper.
Set up three shallow bowls: one with all-purpose flour seasoned with salt and pepper, one with eggs whisked together with sesame oil and soy sauce, and one with panko breadcrumbs combined with toasted sesame seeds.
Coat each chicken breast by dipping first into the flour, then the egg mixture, and finally pressing into the panko and sesame seed mixture.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry the breaded chicken breasts 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 75°C).
Transfer chicken to a wire rack or paper towels to drain excess oil. Let rest for a few minutes.
Warm 1 cup of curry sauce in a small saucepan over low heat until heated through, stirring occasionally.
Slice the chicken breasts into strips. Serve with warmed curry sauce spooned over or alongside. Garnish with toasted sesame seeds and chopped green onions. Serve immediately.
