Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and coat lightly with nonstick spray.
Arrange the frozen SeaPak Popcorn Shrimp in a single layer on the prepared sheet. Bake for 10 minutes, then flip or stir and bake an additional 5–7 minutes until the shrimp are hot and crisp.
While the shrimp bakes, whisk together chicken broth, honey, brown sugar, rice vinegar, soy sauce, sesame oil, chili garlic paste, minced garlic, and minced ginger in a medium bowl.
Reserve 2 tablespoons of the sauce in a small bowl, then pour the remaining sauce into a large skillet or wok and bring to a gentle boil over medium-high heat. Let simmer 3–4 minutes.
Stir the cornstarch into the reserved 2 tablespoons of sauce until smooth, then add this mixture to the skillet and stir until the sauce thickens and becomes glossy.
When the popcorn shrimp are crisp, transfer them to the skillet and toss immediately to coat evenly with the thickened sauce.
Transfer to a serving plate, sprinkle with sesame seeds, and serve hot.
