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Cut your chicken thighs into ½-inch chunks. In a bowl, combine rice flour, potato starch, salt, black pepper, and water, mixing until the batter is slightly thinner than pancake batter. Dredge the chicken thoroughly in the batter.
Heat oil to 350°F (175°C) and fry the chicken in batches until cooked through and pale golden. Remove and set aside.
Raise the oil temperature to 420°F (215°C) and fry the chicken a second time until deep golden and crispy.
For the sauce, melt butter in a pan and sauté minced ginger for about 1 minute. Add honey and soy sauce, then simmer until slightly thickened. Let cool for 5 minutes.
Toss the fried chicken in the sauce until fully coated.
Serve in a bowl and optionally garnish with sesame seeds and scallions.