Mix chicken pieces with soy sauce, Chinese cooking wine, and cornstarch. Refrigerate for 30 minutes. Place your mixing bowl in the fridge with the flour, baking powder, and salt to keep the batter cold later.

Spread half a cup of cornstarch on a shallow plate. Working in batches, toss chicken pieces to coat and shake off excess. Set aside on a plate.

Fill a small pot or large saucepan with about 1 and three-quarter inches of oil. Heat to 350 degrees F over medium-high heat.

Whisk flour, cornstarch, baking powder, and salt together. Add 7 tablespoons of cold soda water and stir about 10 times until just combined. A few lumps are fine. The batter should coat chicken easily but not be thick and heavy. Add extra water 1 teaspoon at a time if needed.

Dip about 8 pieces of chicken in batter and carefully place in the oil. Fry for 3 minutes until light golden. Work in 4 batches and do not crowd the pot. Drain on a wire rack.

Let chicken cool on the rack for 20 minutes. Meanwhile, make the honey sauce.

Combine honey, glucose or corn syrup, soy sauce, and Chinese cooking wine in a saucepan over medium heat. Bring to a simmer and cook for 3 minutes until the consistency resembles maple syrup. Turn off heat and cover to keep warm.

Heat oil to 390 degrees F. Fry chicken in 2 batches for 90 seconds until deep golden and ultra crispy. Drain on rack.

Tumble chicken into the warm honey sauce and toss quickly with a rubber spatula until every piece is coated. Work fast as the sauce thickens quickly.

Pile over crispy puffed noodles if using, scatter with sesame seeds and green onion, and serve immediately.

Optional crispy noodles: While oil is hot, drop a small wad of dry vermicelli rice noodles into the oil. Wait 3 seconds until puffed, remove with tongs, and drain on paper towels.