In a large bowl, combine eggs, salt, pepper, sugar, minced garlic, grated ginger, sesame oil, soy sauce, and chicken soup base.

Add chicken pieces to the mixture and stir to coat evenly.

Cover the bowl and refrigerate for 30 minutes to marinate.

Remove the bowl from the refrigerator.

Add potato starch and rice flour to the marinated chicken and mix well to coat.

In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C).

Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan.

Fry the chicken until golden brown and crispy. Cook in batches to maintain oil temperature.

Remove the fried chicken and drain briefly on paper towels to remove excess oil.

Mix together all sauce ingredients (water, chicken soup base, sushi rice seasoning, potato starch, sugar, low sodium soy sauce, sesame oil, and chili garlic paste) in a small pot.

Bring the sauce mixture to a boil, stirring continuously to prevent sticking.

Once boiling, reduce the heat to low and keep warm while frying the chicken.

Serve the crispy sesame chicken with the warm sauce.

Serve with hot Calrose or Japanese rice.