Cut thawed chicken into bite size pieces, pat dry.
In a large, heavy skillet, heat 1 inch deep oil to medium heat, or 350 degrees with a thermometer.
Combine rice flour, salt and sugar, garlic powder and ginger. Set aside in one shallow bowl.
Combine eggs and the tablespoon of soy sauce, and beat, set aside in another shallow bowl.
Working with one piece of chicken at a time, dredge each chicken piece first in the flour mixture, then dip in the egg, then back in the flour mixture again to coat; set aside on a plate. Repeat with each chicken piece.
Once the oil has come to temperature, begin frying the prepared chicken pieces, working in batches. Set the pieces in the hot oil, with a little room between each of them. Fry on that side until golden brown, about 1 minutes. Turn, and repeat for other side. Set finished pieces onto a wire rack. Repeat batches until all the chicken is fried.
Mix together all sauce ingredients except chili peppers. Heat a shallow skillet to medium high heat, fully. Pour in sauce mix, and chili peppers, and simmer for 2-3 minutes until thickened. Turn off heat.
Add fried chicken pieces, toss to coat. Garnish with sesame seeds.
Serve with steamed white rice and sesame seeds.