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Season chicken tenderloins with salt, white pepper, garlic powder, chili flakes, and sesame oil. Marinate for 15 minutes.
In a bowl, combine rice flour, potato starch, salt, and white pepper. Add water and mix until slightly thinner than pancake batter.
Add chicken to the batter and let rest for another 15 minutes.
Heat oil to 350°F (175°C). Fry chicken for 6–7 minutes and set aside.
Increase oil to 420°F (215°C) and fry again for 2–3 minutes until golden and crispy.
In a pan, combine soy sauce, honey, garlic, vinegar, and sesame oil. Bring to a boil and reduce until slightly thickened.
Toss the crispy tenders in the sauce until coated.
Serve in a bowl and optionally garnish with sesame seeds and scallions.