In a medium bowl, combine soy sauce, mirin, honey, minced garlic, black pepper, water, and sesame oil. Whisk until smooth.

Fill a large pot with water and add white vinegar. Bring to a boil and add the baby potatoes. Cook for 12-15 minutes until fork-tender.

Heat vegetable oil in a skillet. Fry the boiled potatoes for about 4 minutes until golden brown and crispy.

Pour the braising liquid over the potatoes in the skillet. Toss to coat and simmer for 5-6 minutes until the sauce thickens.

Remove from heat, stir in toasted sesame seeds and chopped green onion. Serve warm or at room temperature.