Step 1

​First dice chicken thighs into 1.5-inch-wide bite-size pieces. Then transfer chicken pieces into a large bowl.

Step 2

To your large bowl of diced chicken, add buttermilk. Let chicken tenderize in buttermilk for 10-12 minutes.

Step 3

Meanwhile in a small bowl, combine Sauce ingredients. Set aside.

Step 4

In a medium bowl, combine cornstarch, salt, garlic powder and black pepper.

Step 5

Dredge each piece of chicken into the cornstarch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.

Step 6

In a large skillet (10-inch) on medium heat, add vegetable oil or any neutral cooking oil. Once oil is hot, fry coated chicken in 2-3 batches until golden and crispy on both sides, about 3-4 minutes per side. Do not overcrowd or overcook. For chicken to be safely consumed, it should reach an internal temperature of 165 F with a digital thermometer. To Air Fry Chicken: please see Notes below for instructions.

Step 7

Transfer deep-fried chicken to a wire rack or a paper towel-lined plate to remove excess oil.

Step 8

Transfer crispy chicken to a large bowl. Pour sauce over top. Toss to mix.

Step 9

Garnish with green onions. Enjoy while hot and crispy!