In a bowl, mix 2 cups of water, 1/4 cup shoyu, 1 tbsp of sugar, 1/2 tbsp salt, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tbsp Sriracha. Soak the chicken thighs in this brine for at least 30 minutes.

In a shallow dish, combine 2 cups of flour, 1 tsp garlic powder, 1/2 tsp pepper, and 1 tsp salt. Remove the chicken from the brine and dredge each piece in the flour mixture until well coated.

Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

In a small saucepan, combine 1 cup shoyu, 1/2 cup water, 1/2 cup white sugar, 1/2 cup brown sugar, 5 cloves minced garlic, 1/4 tsp minced ginger, and 1/2 tsp white pepper. Heat until the sugars dissolve and the sauce thickens, stirring regularly.