In a large bowl, whisk together ½ cup all purpose flour, ½ cup cornstarch, and ½ tsp baking soda. Gradually add ½ cup ice cold water and stir until a smooth batter forms. Add the 4 boneless, skinless chicken thighs cut into 1" cubes and toss until all pieces are evenly coated.

Pour about 2" of vegetable oil into a large skillet and heat over medium-high heat until hot and shimmering (test by carefully dropping a small bit of batter into the oil—it should sizzle).

Working in a single layer and in batches (do not overcrowd the skillet), carefully add coated chicken pieces to the hot oil. Fry for about 8–10 minutes total, turning halfway through, until the exterior is golden brown and crispy and the internal temperature reaches 165°F.

Use a slotted spoon or tongs to transfer fried chicken to a plate lined with paper towels to drain. Keep the cooked batches warm while you finish frying the rest.

In a separate skillet over medium heat, add 4 tbsp butter, 2 tbsp white sugar, 2 tbsp soy, and 2 tbsp honey. Stir frequently until the butter melts and the mixture comes to a gentle bubble.

Let the sauce bubble for 1 minute, then remove the skillet from the heat.

Add the drained fried chicken to the skillet with the sauce (or pour the sauce over the chicken in a large bowl) and stir or toss until all pieces are evenly coated.

Garnish with fresh parsley if using, and serve the honey buttered fried chicken immediately.