See post for video and additional recipe notes.
Make the sauce: In medium sauce pan, heat and add oil. Then add garlic and shallots, cook until translucent or slightly crisp, but do not let burn. Add fish sauce, brown sugar, vinegar, ketchup and hot sauce. Stir ingredients to combine well.
Dredge the chicken: first dredge in egg, then dredge the chicken in the panko or flour. Shake off excess. Optional - Set coated chicken pieces aside on a wire rack for about 15 minutes (helps the batter cling better to the chicken, but this resting can be skipped for time efficiency purpose if desired.)
In large pot or frying pan, fill oil to about 1-inch high, but make sure oil will not overflow when chicken is placed in. Heat oil to about 350°F.
Add garlic chili sauce to large bowl and toss with chicken tenders to coat well. Or you can dip the chicken strips in the delicious dip. Serve hot.