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In a bowl, marinate the chicken with salt, garlic powder, and sesame oil for 15 minutes.
In a separate bowl, combine all ingredients for the dry mix.
Take half of the dry mix and place it in another bowl. Add water gradually until it reaches a thick pancake batter consistency.
Dip each piece of chicken into the wet batter, coating well, then transfer to the dry mix and toss until evenly coated.
Heat oil to 375°F (190°C) and fry the chicken for 6–7 minutes until golden and crispy. Drain on a wire rack.
For the sauce, mix soy sauce, sugar, honey, and minced garlic in a small bowl.
Pour the sauce into a pan and simmer until it thickens to your desired consistency.
In a large bowl, toss the crispy chicken with the reduced sauce until fully coated.
Plate and optionally garnish with sesame seeds and scallions.