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In a bowl, combine rice flour, potato starch, salt, and water. Mix thoroughly until smooth and slightly thinner than pancake batter.
Add the chicken tenderloins to the batter and coat thoroughly.
Heat oil to 375°F (190°C) and fry the tenders for about 10–11 minutes, or until golden brown and cooked through. Remove and let rest briefly.
In a separate pan, melt the butter. Add soy sauce, rice vinegar, honey, and minced ginger, then simmer until the sauce reduces slightly to your desired consistency.
Add the fried chicken tenders to a bowl, pour over the sauce, and toss until evenly coated.
Plate the chicken tenders and optionally garnish with sesame seeds and scallions.