In a bowl, combine milk, pickle juice, yogurt, hot sauce, egg, and all the spices.

Add the chicken thighs and coat them well.

Cover and marinate in the fridge for at least 4 hours or overnight for best results.

In a large plate or shallow bowl, mix flour, potato starch, salt, pepper, paprika, black pepper, and chili flakes.

Dredge each marinated chicken piece in the coating mixture, pressing it well.

Dip it back lightly into the marinade and then coat it once again in the flour mixture for an extra crispy crust.

Heat oil in a deep pan.

Fry the coated chicken pieces until golden brown and crispy, about 6-8 minutes depending on thickness.

Place on a wire rack to drain excess oil.

In a small saucepan, melt butter over low heat.

Add brown sugar, soy sauce, hot sauce, honey, vinegar, and the spices along with a pinch of salt.

Let it gently simmer for 2-3 minutes until everything is combined.

Adjust the hot sauce for more heat or honey for more sweetness according to your preference.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, mix milk, melted butter, eggs, and vanilla extract.

Combine the wet ingredients with the dry until just combined.

Always make sure your waffle maker is preheated and very hot before adding the batter for the best crispy waffles.

Cook according to manufacturer instructions until golden and crisp.

Place a warm waffle on a plate, top with crispy double-coated fried chicken.

Drizzle the hot honey butter sauce generously.

Garnish with sesame seeds, chopped spring onion, and more honey if desired.