If using the pareve milk, place chicken and parve milk in a medium bowl and let sit 30 minutes. Drain off “milk” from chicken. Mix chicken with garlic, ginger, salt, and pepper. (If you opted to use white wine instead of the parve milk, add one tablespoon dry white wine to the mix now.) Mix and set aside for 20 minutes while you prepare the sauce.

Mix sauce ingredients (minus the seeds, extra hot honey and scallions) in a medium saucepan over medium-high heat. Once it begins to bubble, lower the flame and let cook, stirring occasionally. Sauce will thicken and reduce in four to five minutes. Set aside.

Place potato starch on a plate or 9-x-13-inch pan and coat chicken pieces.

In a heavy-bottomed pot (Dutch oven or deep frying pan) add oil (I use canola). You’ll want to use a thermometer so you know your oil is the right temperature, or you can use the back of a wooden spoon in a pinch. (Dip the base of the wooden spoon handle into the oil; bubbles should form.) When the oil reaches 330 to 340 degrees, add pieces of chicken (working in two or three batches). Don’t overcrowd the pot; the chicken will not cook evenly, and the oil temperature will drop, thereby slowing down the whole process. Fry chicken for two minutes, then transfer pieces to a paper towel-lined sheet pan or a cooling rack placed over a sheet pan. Let oil come back to temperature after each batch. Repeat. Yes, you’ll fry each batch twice for epic crispness.

To serve, rewarm the sauce over medium-low heat. Add chicken and toss to coat. Serve over white rice, garnished with sesame seeds and chopped scallions.