Place the chicken tenderloins in a large bowl or zip-top bag. Add the buttermilk, hot sauce, kosher salt, and black pepper. Stir or seal the bag and turn to coat the chicken evenly. Refrigerate for at least 2 hours or up to 8 hours.

Add the flour, cornstarch, sea salt, paprika, baking powder, garlic powder, onion powder, and black pepper to another large zip-top bag. Seal the bag and shake until well combined.

Pour the marinated chicken into a colander or strainer and allow the excess marinade to drain. Do not rinse.

Transfer a few pieces of chicken at a time to the bag with the seasoned flour, leaving enough room to shake and coat evenly. Seal the bag and shake until each piece is well coated.

Transfer the breaded chicken to a wire rack or parchment-lined baking sheet. Repeat with the remaining chicken. Let the breaded chicken rest for 10 minutes, or until the coating looks slightly wet. This helps the breading adhere and creates an extra crispy crust.

Meanwhile, combine the Thai sweet chili sauce, honey, soy sauce, rice vinegar, garlic, ginger paste, and sesame oil in a small saucepan. Cook over medium-low heat, stirring occasionally, until the sauce reaches a gentle simmer and small bubbles begin to break across the surface. Do not let it come to a full boil. Continue simmering for 8 to 10 minutes, stirring occasionally, until the garlic and ginger soften and the sauce thickens slightly.

Pour about 2 inches of neutral oil into a deep, heavy-bottomed skillet or Dutch oven. Heat the oil over medium heat until it reaches 350°F.

In a small bowl, stir together the cornstarch and cold water until smooth. Slowly stir the slurry into the simmering sauce and continue cooking for 2 minutes, stirring constantly, until the glaze is glossy and thick enough to coat the back of a spoon. Reduce the heat to low to keep the glaze warm.

Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 5 to 7 minutes, turning halfway through, until golden brown and the chicken reaches an internal temperature of 165°F.​

Transfer the cooked chicken to a clean wire rack while frying the remaining batches, allowing the oil to return to 350°F between batches.

Place the hot chicken tenders in a large bowl. Pour the warm glaze over the chicken and gently toss until evenly coated.​

Garnish with sliced green onions, if desired. Serve immediately.