Place the trimmed chicken tenders in a bowl and season thoroughly with sea salt, black pepper, grated ginger, and mirin. Massage gently and let rest for 10 minutes to tenderize.

Dredge each seasoned chicken tender piece generously in potato starch, pressing firmly to ensure an even, powdery crust. Dust off excess starch and place on a wire rack for 5 minutes so the coating sets.

Heat the frying oil in a deep heavy-bottomed pot or Dutch oven to 170 C (171 °C). Carefully lower the chicken strips in batches and fry for 4 to 5 minutes until pale golden and cooked through. Transfer to a rack.

Raise the oil temperature to 190 C (191 °C). Return all par-cooked chicken tenders to the hot oil for a second fry of 90 to 120 seconds until intensely crunchy, hollow-sounding, and deep amber golden.

Melt the unsalted butter in a wide nonstick skillet or wok over medium-low heat. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant and translucent without browning.

Stir in the honey, soy sauce, and brown sugar. Bring the sauce to a gentle simmer for 60 seconds until glossy, bubbly, and slightly thickened into a rich glaze.

Add the piping-hot double-fried chicken tenders straight into the simmering glaze. Toss briskly for 20 to 30 seconds until every tender is uniformly lacquered.

Plate immediately on a warm serving platter, scatter toasted sesame seeds and sliced scallions on top, and serve steaming hot.