Step 1: Prepare the Chicken

1. In a large bowl, combine the chicken pieces with soy sauce, garlic powder, onion powder, and black pepper. Mix well to coat evenly and set aside to marinate for 10 minutes.
2. Heat a large skillet or wok over medium-high heat and add vegetable oil.
3. Once the oil is hot, add the chicken and cook for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.

Step 2: Make the Buldak Sauce

1. In a small bowl, mix gochugaru, gochujang, soy sauce, honey, sesame oil, garlic, ginger, chicken broth, and rice wine. Whisk until smooth and well combined.
2. In the same skillet used for the chicken, reduce the heat to medium. Add the sauce mixture and bring it to a simmer, stirring frequently.
3. Cook for 3-4 minutes, allowing the sauce to thicken slightly and develop its flavors.

Step 3: Combine Chicken and Sauce

1. Return the cooked chicken to the skillet and toss to coat every piece in the spicy sauce.
2. Let the chicken simmer in the sauce for an additional 2-3 minutes, ensuring it’s heated through and well-glazed.

Step 4: Add the Cheese (Optional)

1. Reduce the heat to low and sprinkle shredded mozzarella cheese over the chicken.
2. Cover the skillet with a lid and let the cheese melt for 2-3 minutes. For a golden crust, place the skillet under a broiler for 1-2 minutes.

Step 5: Garnish and Serve

1. Remove the skillet from heat and garnish the dish with sliced green onions and sesame seeds.
2. Serve immediately with steamed rice or noodles and a side of pickled radishes or kimchi for balance.