Heat the Dutch oven for 10-15 minutes until it's hot.
Cut the chicken and place it in a large bowl. Combine the spices with the flour in another bowl and whisk the buttermilk, egg, and sriracha in another bowl.
Batter the chicken by first rolling the pieces in the flour, followed by the buttermilk, and then the flour again. Place the battered chicken on a separate plate.
Fry the battered chicken in the Dutch oven once the oil has reached the correct temperature. The chicken can be cooked in batches for 2-3 minutes. Place the fried chicken pieces on a plate with a paper towel to soak up excess oil.
Cook the garlic and ginger in a saucepan with sesame oil until golden and fragrant.
Add the rest of the glaze ingredients to make the sticky sauce. Simmer for a few minutes to thicken. The sauce can be thickened even more by whisking cornstarch into the sauce and stirring until the desired consistency is reached.
Add the fried chicken to a bowl and pour in the sauce mixture, tossing the chicken to coat evenly.
Top the dish with chopped green onions and sesame seeds.