Shopping List:
2 lbs boneless skinless chicken thighs
all-purpose seasoning (salt, pepper, garlic, onion powder)
1 cup corn starch
1/2 cup flour
1 quart buttermilk
oil for frying
green onion
fresno chili

Sauce:
3/4 cup sugar
3/4 cup white vinegar
1/3 cup soy sauce
1/4 cup water
zest and juice of 1 orange
1 tbsp garlic
1 tbsp ginger
2 tbsps honey
Slurry - 1-2 tbsps of water and 1-2 tbsps corn starch

Directions:
Cut chicken into bite sized pieces and season generously. Coat in buttermilk.
Start your sauce by adding sugar, vinegar, water, and soy sauce to a pot and bring to a simmer. Allow this to reduce for 10-12 minutes. Add your orange juice and zest and garlic/ginger. Mix to combine. Add in honey and combine. Mix together your slurry by adding water and corn starch together and then pour into your sauce. (this will help thicken the sauce). Add diced fresno chili
Season corn starch and flour generously and then take the chicken from the buttermilk and place it into the flour, a few at a time, ensuring they are coated evenly. Fry at 350 degrees for 4-7 minutes or until golden brown and 175 degrees internal temp. Coat in your sauce, garnish with green onion and serve.