Preheat oven to 250°F. Using a very large mixing bowl, combine and mix together the Corn and Rice Chex cereal, mini pretzels, sesame sticks, mixed nuts and dry roasted edamame. Set aside.
Using a small saucepan over low heat, whisk together the butter, sugar, soy sauce, Worcestershire sauce, hoisin sauce, sesame oil, garlic powder and ground ginger until combined and smooth. Remove from heat and drizzle all over the dry Chex cereal mixture in your large bowl and toss well to coat.
Pour the mixture evenly onto 2 large (18 x13) rimmed baking sheet pans and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, for about 15 minutes and then store in airtight containers or zip-top bags.