- Servings: 6
|2 cups||Apple Cider Vinegar|
|2 cups||Apple Cider or Juice|
|1½ cups||Packed Dark Brown Sugar|
|2 Tbsp||Dried Red Chiles|
|3 Tbsp||Flaky Sea Salt|
|1 tsp||Chili Powder|
|1 tsp||Smoked Paprika|
|2||Large Egg Whites, lightly beaten|
|1 lb||Chicken Tenderloins, cut into bite-sized pieces|
|2 cups||Peanut Oil, or more as needed|
|¼ cup||Finely Chopped Cilantro Leaves|
For Sauce: Combine all sauce ingredients in a medium-sized heavy bottomed saucepan and place over medium-high heat. Simmer until mixture is reduced and syrupy, about 15 minutes. Discard cinnamon stick, pour into serving bowl and let cool to room temperature before serving.
For Chicken Tenders:
In a medium-sized shallow bowl, combine salt, chili powder, smoked paprika, sugar, and cornstarch; mix well. Place egg whites in a small bowl. Dip chicken into egg whites in small batches, then roll in the salt/chili/sugar mixture and shake off any excess. Heat oil in a medium-sized sautÃ© pan over medium high heat until a drop of water Â“spitsÂ” when added to hot oil. Fry chicken tenders in batches until crisp and golden. Drain on paper towels. Sprinkle and toss with chopped cilantro leaves while hot. Serve hot with the dipping sauce.
Can easily be doubled or tripled for a crowd.