In a mixing bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 30 minutes.

In another bowl, mix together flour, salt, pepper, garlic powder, onion powder, and paprika.

In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic until smooth.

Heat oil in a deep fryer to 350°F (175°C).

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess flour.

Fry chicken in batches for about 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

In a large bowl, toss the fried chicken with the prepared sauce until well coated.

Garnish with sesame seeds and sliced scallions. Serve immediately.