1Tablespoon(15ml) fish sauce (or soy sauce, but fish sauce tastes better! - for gluten-free use tamari sauce)
2Tablespoons(30ml) brown sugar
2Tablespoons(30ml) rice vinegar
1-2Tablespoons(15-30ml) Sriracha or chili garlic sauce, or to taste
for the chicken strips
2pounds(910g) chicken tenders or chicken strips, patted dry
3cups(710ml) panko or all-purpose flouryou'll need less flour - it isn't as fluffy (for gluten free option use rice flour or corn starch)
oil for frying the chicken
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.
Reduce heat to low and simmer the sauce for about 3 minutes. Then remove sauce from heat. If you don't want a thick sauce, add water, one tablespoon at a time to your desired consistency.
For the chicken strips: In large bowl, beat eggs. In another large bowl add the panko or flour.
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.Fry the chicken in batches and do not overcrowd the pan. Be careful placing chicken into hot oil and fry on both sides until crispy and cooked, about 3-5 minutes on each side.
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.