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In a bowl, mix cornstarch, potato starch, and water. Let it sit for 1–2 hours until the starch sinks to the bottom. Carefully drain off the water, leaving behind a dense, starchy paste.
In another bowl, mix the chicken pieces with milk, salt, and pepper. Set aside for 30 minutes while the batter settles.
Drain the milk, then add the marinated chicken to the starch paste. Mix in minced garlic and chopped chilis until everything is well coated.
Combine soy sauce, mirin, water, honey, and garlic in a microwave-safe bowl. Heat for 1 minute in 10-second increments until the garlic softens. Set aside.
Cut the scallion into 4-5 inch sections. For the white part, slice open and remove the core and use only the thin outer layers. Roll it up and slice into thin strips, then soak in cold water for about 10 minutes to remove the harsh, pungent flavor.
Heat a skillet over medium-high heat. Add the cooking oil, then spread the chicken mixture evenly into the pan. Press it down gently to form a flat pancake. Cook for 3–4 minutes per side until golden brown and crispy.
Top with the scallion strips and serve with the dipping sauce.