Cut Kani sticks into square pieces and place in a large bowl. Add mirin, vodka, egg white, and salt. Toss to combine and let sit for 10 minutes, or while you prepare the sauce.

Place the flour in a large bowl. Start with one cup, and if you need more add another 1/2 cup. After ten minutes, Pour the kani squares with ALL the extra marinade into the flour. Toss till all the pieces are coated- you will see little bits of batter sticking to the poppers. Some of the kani might break apart a bit. Thats fine, just fry those little pieces up too!

Heat a high rimmed pan or shallow pot with an inch to an inch and a half of oil. When hot, add the battered poppers in to fry. Flip when the first side is golden and cook second side. You are just cooking the coating- the kani doesn't need to cook! Remove to a paper towel to drain.

To prepare the sauce, add honey, soy sauce, water, soup mix, sugar, and scallions to a pan and bring to a boil. Lower the heat and let it cook for a minute or two. Add 2 Tbs cornstarch to a small seperate bowl with one Tbs water. Mix until the cornstarch dissolves and add it to the honey sauce. Cook until the sauce turns glossy and thicks slightly, 1-3 minutes. Watch it because you don't want it to cook too long!

Immediately before serving, add the Kani poppers to the honey sauce and toss to combine. Transfer to serving plate and sprinkle with chopped scallions and sesame seeds. Enjoy!