Combine the sauce ingredients in a small saucepot and simmer for 10 minutes, until reduced and sticky. Set aside.

Heat oil to 350 degrees Fahrenheit (175 degrees Celsius) in a large

pot.

Combine flour, cornstarch, garlic powder, ginger, if using, salt, and pepper in a bowl. Mix well.

Transfer one cup of the flour mixture to another bowl and combine with water, creating a thin mixture. Drizzle 1/2 cup of this mixture back into the flour and mix gently, creating small clumps. Dip the chicken into the wet flour, then the dry flour, not pressing any bits in.

Once all pieces are coated, fry in batches for 10 minutes per batch, until

the chicken is golden brown.

Gently toss in sauce, garnish with scallions and sesame seeds, and serve.