Start by cooking your rice according to the package instructions. *see notes Keep warm.
Trim the chicken thighs of excess fat and cut into bite-sized pieces then place in a bowl filled with buttermilk.
Fill a skillet with about 1/2" of canola oil and place on the stove on medium high heat. Bring the oil temperature to 350°.
Place the flour in a shallow bowl or deep plate and stir in the salt and pepper. Remove half of the chicken, shaking off excess buttermilk and place in the flour. Use your fingers to stir the chicken around to coat.
Carefully place the chicken into the oil and fry until the chicken is browned, about 4 minutes. Turn the chicken pieces over with tongs and fry the second side 4 minutes. Remove with a slotted spoon to a paper towel lined plate. Repeat for the remaining chicken.
Mix the sauce ingredients together in a saucepan large enough to add the chicken to. Heat on medium low heat while stirring until the sauce simmers and thickens, 3 or 4 minutes. Turn off the burner and keep warm awaiting the chicken.
When all the chicken is cooked, place it into the sauce and stir with a spatula to coat. Add about half of the toasted sesame seeds and stir them in.
Serve the chicken on a bed of rice and garnish with a bit more sesame seeds and chopped scallions.