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Wipe the chicken fillets with paper towels then cut into bite-size pieces.
Place the cut chicken fillets in a bowl, add the ginger powder, garlic powder, salt and pepper, and mix well.
Cover the bowl and let the chicken marinate in the fridge for 30 minutes.
In an oil free pan, spread the sesame seeds and cook, tossing often, until browned and glistening with their natural oil.
Move the sesame seeds to a plate and set aside.
In the same pan, heat enough cooking oil to reach a depth of at least three inches.
Toss the marinated chicken in the flour-starch mixture and shake off excess.
Working in batches, deep fry the chicken over medium heat (about 300F) for three to four minutes. Scoop out and spread on a rack.
Turn the heat up to high until the temperature of the oil reaches 350F.
Dump all the chicken in the hot oil and fry for two to three minutes until nicely browned and crisp.
Scoop out the chicken and spread on the rack once more.
Pour off the oil from the pan and pour in all the ingredients for the sauce.
Boil the sauce, uncovered, until thick and sticky, and the sugar has fully dissolved.
Dump the chicken into the sauce and toss to coat each piece evenly.
Sprinkle the sesame seeds over the chicken and toss a few more times to distribute.
Serve the Korean popcorn chicken as a snack or with rice as a main course.