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In a medium bowl, whisk together Mochiko flour, cornstarch, eggs, soy sauce, green onion, garlic, sugar, and salt to create the batter. Set aside.
Dry the chicken pieces with paper towels to remove excess moisture. Then add the chicken to the prepared batter mixture, tossing to thoroughly coat all sides. Cover and refrigerate overnight (or at least 8 hours).
Remove the chicken from the fridge and let it come to room temperature, so it will fry easier. Then add about 2 inches of oil to a heavy-bottomed pot and heat to 365° F. While the oil is heating up, Fry the chicken in small batches until crisp and golden brown, approximately 6-8 minutes for each batch, depending on the size of your chicken pieces.
Drain the chicken on a rack or paper towel-line plate.
Place chicken on a serving platter and garnish with chopped scallions and sesame seeds. Serve hot with rice and Hawaiian mac salad. You can also offer furikake and a creamy dipping sauce (see Notes below), if desired.