1. Salt the chicken thigh and let sit in the fridge uncovered for an hour to overnight.
2. Combine kimchi juice, honey, salt to taste, and gochugaru.
3. Reduce the sauce on medium heat until syrupy.
4. Turn off the heat and add cold butter until emulsified into the sauce.
5. In a bowl, combine flour, garlic powder, onion powder, ginger powder, and gochugaru.
6. In a separate dish, combine eggs, water, and a 2 tbsp of the seasoned flour.
7. Dip the chicken in the flour, egg mixture, then in panko.
8. Deep fry at 350°F for about 4 minutes on each side or until golden brown and crispy.
9. Immediately season with salt and brush the kimchi honey butter on top.
10. Garnish with furikake and green onion and serve with rice and Mac salad.
