Start by cutting the chicken thighs into bite-sized pieces. In a bowl, mix the chicken with oil, salt, garlic powder, white pepper, chili powder, black pepper, oregano, and ginger powder. Let it marinate for at least 1 hour or overnight to let the flavors really soak in.

In another bowl, combine the rice or wheat flour with cornstarch. Divide the mixture in half. Add soda water to one half and mix until smooth. The other half will be added later when frying.

Add the marinated chicken to the wet batter mixture (the one with soda water). Mix until the chicken is fully coated. When you're ready to fry, add the reserved dry batter mix into the chicken and wet batter mixture, this will give the chicken an extra layer of crunch.

Heat oil in a deep pan over medium heat. Fry the chicken pieces in batches, ensuring they don't overcrowd the pan. Fry for 3-6 minutes until golden, then remove and let them rest. For that extra crispy chicken, crank up the heat and double fry the chicken for another 2-3 minutes until they're super crispy.

In a pan over medium heat, melt some butter and add the sauce (garlic, ginger, soy sauce, honey, brown sugar, rice vinegar, cornstarch and cooking wine). Let it simmer for a few minutes until slightly thickened.

Once the sauce is ready, toss the fried chicken pieces in it until they're evenly coated.

Turn off the heat, drizzle in the sesame oil and toss the chicken for the sesame oil to distribute evenly.

Plate the honey garlic fried chicken and garnish with chopped Thai chili, green onions, and sesame seeds.