Ingredients Jump to Instructions ↓

  1. 2 cup(s) apple cider vinegar

  2. 2 cup(s) apple cider or juice

  3. 1 1/2 cup(s) dark brown sugar

  4. 2 tablespoon(s) dried red chili

  5. 1 piece(s) cinnamon stick

  6. 1 pound(s) chicken tenderloins, cut into bite sized pieces

  7. 3 tablespoon(s) flakey sea salt

  8. 1 teaspoon(s) chili powder

  9. 3 teaspoon(s) sugar

  10. 2/3 cup(s) cornstarch

  11. 2 large egg whites, lightly beaten

  12. 2 cup(s) peanut oil (more if needed, for frying)

  13. 1/4 cup(s) finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. For Sauce:

  2. Combine all ingredients in a medium-sized heavy bottomed saucepan and place over medium-high heat. Simmer until reduced until mixture is syrupy consistency. Discard cinnamon stick, pour into serving bowl and let cool to room temperature before serving.

  3. For Chicken Tenders:

  4. For Chicken Tenders:

  5. In a medium sized shallow bowl, combine salt, chili powder, sugar, and cornstarch – mix well.

  6. Place the egg whites into a small bowl. Dip the chicken into the egg whites in small batches, then roll in the salt/chili/sugar mixture and shake off any excess.

  7. Heat the oil in a medium-sized sauté pan over medium high heat until a drop of water “spits†when added to hot oil. Fry the chicken tenders in batches until crisp and golden.

  8. Drain on a stack of paper towels. Sprinkle with chopped cilantro leaves while hot.

  9. Serve chicken tenders hot with the dipping sauce.

  10. Note: Can be easily doubled or tripled for a crowd


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