In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder.

Add the chicken to the bowl and toss until each piece is coated in the flour mixture.

Heat the vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add the chicken to the hot oil, a few pieces at a time, and fry for 8-10 minutes, or until golden brown and crispy.

Use a slotted spoon or tongs to remove the chicken from the oil and place it on a wire rack or a paper towel-lined plate to drain any excess oil.

In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat and let the sauce simmer for 5-7 minutes, or until it thickens and becomes syrupy.

Toss the fried chicken in the sauce until each piece is coated.

Serve immediately with your favorite side dishes and dipping sauces.