In a large bowl, combine the flour, garlic powder, onion powder, salt, black pepper, and baking powder. Mix well.

In another bowl, pour the buttermilk over the chicken pieces, ensuring they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, ensuring an even coating.

Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding. Cook for about 10-12 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

While the chicken is frying, prepare the sauce by combining gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. Heat over medium heat until well combined and slightly thickened, about 5 minutes.

Once the chicken is cooked, remove it from the oil and drain on paper towels.

Toss the fried chicken in the sauce until well coated.

Serve hot, garnished with sesame seeds and chopped green onions.