Cut the chicken into medium-sized chunks. Add soy sauce and cornstarch, then mix well.

Add flour, rice flour, salt, garlic, paprika, pepper, and MSG. Slowly add water while mixing until you get a smooth batter. The consistency should be not too thick and not too thin, just enough to coat the chicken.

Add the chicken into the batter and mix until every piece is fully coated.

Heat oil to medium-high heat and fry the chicken in batches until golden and crispy. Remove and let excess oil drain.

Melt butter over low to medium heat, add garlic, and cook gently until fragrant. Stir in honey and MSG. Keep the heat low to avoid separating the butter.

Add the crispy chicken to the glaze and toss quickly until evenly coated.

Sprinkle with sesame seeds and serve immediately while hot and crispy.