In a large bowl, combine ½ cup cornstarch, ½ cup flour, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp baking powder. Whisk the dry ingredients together until well mixed.

In a separate bowl, beat 1 egg and mix in ½ cup of cold water until fully combined. Pour this egg mixture into the bowl with the dry ingredients and stir gently until a slightly thick batter forms.

Take the chicken pieces and dip them into the batter, ensuring each piece is fully coated. Shake off any excess batter.

In a deep fryer or large pan, heat oil to 350°F (175°C). Use enough oil to completely submerge the chicken pieces.

Carefully add the coated chicken pieces to the hot oil in batches, frying for about 6–7 minutes, or until they take on a light golden color.

Once fried, transfer the chicken to a wire rack to rest for 5 minutes.

Return the rested chicken to the hot oil for a second fry, cooking for an additional 5 minutes until fully crispy and golden brown.

In a small pot, combine ¼ cup soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp vinegar, 4 minced garlic cloves, 1 tsp grated ginger, and 1 tbsp sesame oil. Bring to a simmer, stirring occasionally.

Once simmering, stir in the cornstarch and water mixture to thicken the sauce. Allow to bubble for a minute until glossy, then add in the crispy fried chicken.

Serve immediately, ideally paired with steamed rice, spicy kimchi, or pickled vegetables.