In a small bowl. make the marinade by mixing together the ginger, garlic, soy sauce, mirin, and salt. Place the chicken thighs in a food storage bag or container. Pour in the marinade, seal or cover, and marinate for at least 20 minutes.

In the meantime, make the sauce. In a small bowl whisk together the gochujang, soy sauce, sesame oil, vinegar, ginger, garlic, and honey. Set aside.

In a medium-sized shallow pan, pour in enough cooking oil to about a 2-inch depth. Heat the oil over medium heat to 350 degrees F.

In a shallow bowl or pan, mix together the flour and potato starch. The potato starch makes the crust extra crunchy. Dredge each chicken thigh in the flour mixture. Make sure the thigh is completely coated. Slowly add the chicken thigh into the hot oil. Do not overcrowd the pan. Cook 2 pieces at a time. Fry one side until golden and carefully flip over to cook the other side. Cook until the internal temp of the chicken reaches 135 degrees. Once done, place chicken on a baking rack lined with paper towels. Let sit for at least 10 minutes.

Next in a medium-sized saucepan, add ramen and about 4 cups of water or enough to cover the noodles. Bring to a boil and cook for about 2 minutes. Drain and rinse with cold water.

In a bowl, mix together the noodles and beaten egg. For ease, divide the noodles into 4 equal portions into small bowls.

Heat your waffle iron and use as per manufacturer's recommendations. I adjusted the heat to medium high. Add one portion of the noodles into the iron and cook until done. Repeat for the remaining portions.

The final step before serving - in a large bowl, carefully toss the spicy sauce with the fried chicken. Toss until coated.