Mix honey, soy sauce, mirin, garlic, pepper flakes, and water until combined and set aside
Cut chicken thighs into chunks and add to a bowl
Add salt, pepper, and oil to the chicken
Cover chicken in corn starch and mix until fully coated
Cover a pan with 0.5 inch of oil and add the chicken
Fry until golden and internal temperature reaches 165°F
Drain chicken onto a wire rack
Add butter to the same pan and pour in the sauce
Scrape up any fond from the pan
Combine the chicken into the sauce and serve
