Mix sauce ingredients, add to pot over medium heat, simmer for 3 minutes, then take off heat. Set aside.
In a medium bowl, mix together the cucumbers with the rest of the pickle ingredients and let marinate while you cook the quail.
Take each bird and, using kitchen shears or a hardy knife, cut down the entire spine and open the back up in order to butterfly the quail.
Heat several inches of oil in a deep skillet to 350°F.
Mix the cornstarch, pepper, salt, and ginger powder together in a bowl. Toss the quail in the rice wine vinegar, then toss them in the spice mixture so they are fully coated.
Add 1-3 quail to the hot oil at a time, ensuring there is no crowding. Cook for about 3 minutes per side (or until cooked through), then transfer to a plate or rack lined with paper towel.
Once quail are done, refry them for another 30-45 seconds per side.
Toss them in the sauce you made earlier and sprinkle with sesame seeds. Serve immediately with the cucumbers and rice if you desire. Enjoy!
