Make the sauce by adding all the ingredients except the cornstarch in a medium sauce pan. Heat on medium until the sauce comes to a slow boil then reduce heat and simmer for five minutes. Turn off the heat and set sauce aside.

In a medium bowl, whisk together rice flour, cornstarch, salt, and pepper. Dip the chicken pieces first in the egg, then dredge in cornstarch mixture. Shake off excess and spread pieces on a wire rack. Allow the coated chicken to rest for ten minutes before frying.

Add enough peanut oil to a large pot or dutch oven to about a 2" inch depth. Heat over medium until the oil is hot (375 degrees). Add chicken in small batches and fry until golden brown. Remove from oil and drain on paper towels. Check the largest piece for doneness. When all the chicken is done, place it in a medium-sized bowl.

Re-heat the sauce until simmering. Slowly add the cornstarch, dissolved in 3 TBS soy sauce, whisking constantly until the sauce thickens. Remove from heat. Pour sauce over chicken and toss to coat. Serve over steamed white rice. Garnish with slivered green onion and toasted sesame seeds.