In a bowl, combine chicken thighs, water, baking soda, and salt. Mix until the liquid is absorbed, then add eggs and cornstarch. Stir until well combined, then finish with neutral oil and mix.

Pour 2-3 inches of oil into a wok or pot and heat to 375°F. This temperature ensures a crispy crust.

In a small bowl, mix ketchup, water, sugar, vinegar, cornstarch, and both soy sauces. Set this sauce aside for later use.

Add marinated chicken pieces to the hot oil in batches. Fry each batch for 4-5 minutes before draining and frying again for 5-6 minutes until golden brown.

In a separate pan, heat a bit of oil and stir-fry the white parts of the green onions. Add the sauce mixture and stir frequently, allowing it to thicken over medium heat.

Transfer the fried chicken to the pan with the sauce and toss until well coated. Serve immediately with rice, garnished with sesame seeds and green onion greens.