In a large bowl, mix the buttermilk, soy sauce, honey, sesame oil, garlic powder, ginger powder, and a pinch of salt and pepper. Add the chicken pieces, ensuring they're thoroughly coated in the marinade. Cover and let it sit in the fridge for at least 1 hour or overnight.

Once marinated, let the chicken come to room temperature. In a separate bowl, whisk together the flour, cornstarch, and paprika.

Heat oil in a large, deep skillet over medium-high heat until it reaches 350°F.

Take each piece of chicken, let excess marinade drip off, and dredge in the flour mixture, ensuring a thorough coating.

Carefully place the coated chicken in the hot oil, fried for about 8-10 minutes or until golden brown and cooked through, turning halfway through. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining chicken.