Step 1

In a medium bowl, combine chicken, buttermilk, salt, pepper, and garlic powder. Toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 1 day ahead).

Step 2

In a separate bowl, whisk flour, baking powder, salt, paprika, black pepper, red pepper flakes, thyme and garlic powder.

Step 3

Heat a large pot of oil over medium-high heat. After a few minutes, flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready. Reduce heat to low before frying.

Step 4

Remove chicken tenders (one at a time) from buttermilk, shaking off excess liquid. Dip in flour mixture, pressing to coat evenly. Shake off excess flour from each chicken tender; set aside. Repeat with remaining pieces.

Step 5

Carefully drop 4-5 tenders at a time into the hot oil. Fry about 4-5 minutes, until golden brown and fully cooked.

Step 6

Use tongs to remove chicken from oil. Place on paper towel-lined, oven-safe plate to drain.

Step 7

Place plate in a 200-degree oven to keep warm, while you cook remaining chicken tenders.

Step 8

In a small saucepan, whisk brown sugar, soy sauce, gochujang, honey, vegetable oil, sesame oil, ginger, crushed red pepper flakes, and minced garlic. Bring to a boil, then simmer for 5 minutes, until thickened.

Step 9

Once chicken is ready, brush sauce generously over each piece.

Step 10

Serve chicken over fluffy cooked rice. Top with sliced green onions and sesame seeds.

Step 11

Enjoy!