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Cut your chicken thighs into ½-inch chunks. In a bowl, marinate with salt, pepper, and sesame oil for at least 15 minutes.
In a separate bowl, mix rice flour, potato starch, salt, and water until the batter is slightly thinner than pancake batter.
Heat oil to 350°F (175°C) and fry the chicken for about 4 minutes until cooked through but still pale. Remove and set aside.
Increase the oil temperature to 400°F (205°C) and fry the chicken a second time for about 3 minutes, or until golden brown and extra crispy.
For the sauce, combine soy sauce, honey, garlic, and water in a pan and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens to your liking.
Add the fried chicken to the sauce and toss until evenly coated.
Serve over a bowl of rice if you’d like, and optionally garnish with sesame seeds and scallions.