Add the all-purpose flour, salt, sugar, garlic powder, onion powder, and black pepper into a food processor.
Turn the speed on medium and drizzle in 30 grams of vegetable oil as it is mixing. The oil will coat some of the proteins and prevent them from contacting water, which reduces gluten formation. That will give you an extra crispy and flaky result.
Switch the speed to low, and add the water slowly. Then add the sesame seeds and the diced scallion. Continue to mix with the low speed until everything forms into a rough dough.
Roll the dough into a 1 mm thick smooth sheet. Sprinkle some cornstarch to prevent sticking. You can do this by hand or use a pasta roller.
Cut the sheet into 3 inches wide rectangles. Pair every 2 rectangles together and fold them in half lengthwise. Use a sharp knife and divide the folded sheets into 2/3 of an inch wide pieces. Use the tip of the knife and cut the dough pieces halfway.
Unfold them. Push one side through the middle hole and pull them out. That is the shape of a twisted cracker, even though it is 2 pieces together. Continue to finish the rest.
Bring the oil to 360° f and fry the crackers for 4-5 minutes or until golden brown.
You can store them in a sealed container and they will stay good at room temperature for a couple of months. Besides enjoying it as is, you can also crush and sprinkle it onto wonton soup, congee. I like to put it in my Jian bing, which is a type of breakfast wrap in Shang dong province. It just creates some contracting texture and makes your meal extra delicious.