Start by placing the boneless chicken thighs in a bowl. Whisk together the chilled soda water, egg, salt, and pepper in another bowl. Once mixed, pour it over the chicken, and let it marinate for about 15 minutes.

In a separate bowl, combine the cornstarch, rice flour, and garlic powder. Once your chicken has marinated, drain excess liquid and toss the chicken pieces in the flour mixture. Make sure each piece is well-coated; this will create that irresistible crunch.

Heat a generous amount of oil in a large skillet over medium-high heat. Once hot, add the coated chicken in batches, ensuring not to overcrowd the pan. Fry until each piece is golden brown and cooked through, about 4-5 minutes per side. Once they're done, drain the chicken on a paper towel to remove excess oil.

In the same skillet, remove excess oil, leaving about a tablespoon. Over medium heat, add the finely chopped garlic and sauté until fragrant. Then, stir in the gochujang, honey, rice vinegar, and soy sauce. Let it simmer for about 2-3 minutes, ensuring everything has combined beautifully.

Once your sauce is bubbling with flavor, add the fried chicken. Toss everything together until the chicken is well-coated with the spicy honey garlic sauce. Let it cook for an additional minute for the flavors to meld.

Sprinkle sesame seeds on top and serve with your favorite sides. Jasmine rice makes an excellent companion, but feel free to get creative!