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In a bowl, mix together fire sriracha, water, salt, and pepper to create a marinade. Coat the chicken thigh tenders in this mixture and let them marinate for at least 4 hours or overnight.
For the dry dredge, combine flour, potato starch, MSG, salt, baking powder, cayenne, white pepper, black pepper, onion powder, and garlic powder in a separate bowl.
In another bowl, prepare the wet dredge by mixing buttermilk, salt, and cornflour.
Take the marinated chicken pieces and lightly coat them with a small amount of the dry dredge to help the coating stick.
Next, place the chicken into the dry dredge and coat thoroughly, turning the pieces about 60 times. Make sure to tap off the excess coating at least twice.
Dip the coated chicken into the wet dredge, tap off any excess, and then return it to the dry dredge for another 60 turns to create a thick crust.
Heat oil to 160 °C and fry the coated chicken pieces for about 6 minutes, turning them occasionally, until they are golden brown and crispy.
Once fried, remove the chicken and quickly dip it in the sriracha honey sauce before serving.