Blend buttermilk and salt in a large bowl. Buttermilk-coat the chicken tender strips. Refrigerate securely wrapped in plastic. Marinate chicken for 2–24 hours.

Remove chicken from buttermilk after marinating. Wipe excess liquid with a paper towel. Buttermilk should coat the chicken.

• Refrigerate until use. A cooling rack on a large foil-lined baking sheet. Reserve.

Heat oil.

• Oil a Dutch oven or heavy-bottomed pot with a thermometer. Bring to 350°F over medium-high heat. If it exceeds 350°F, reduce the heat to avoid burning.
• If you don't have a kitchen thermometer, check the oil temperature after 10 minutes by placing a coated chicken piece in the saucepan. Bubbles and sputters indicate readiness. If not, it takes longer to heat up.

Prepare the flour-panko mixture while the oil heats.

• Whisk flour, panko, black pepper, and cayenne in a large bowl until evenly distributed.
• Toss the chicken in the flour mixture to evenly coat.

Fry chicken bits.

• Take 1/4 of the chicken bits and gently shake to remove the excess flour mixture.
• To avoid oil splatter, carefully lower the chicken into the heated oil.
• Fry the chicken till golden brown and cooked through, tossing periodically. 5-minutes.
• After frying, brush off excess oil and place the chicken bits on the draining rack.
• Repeat until all chicken bites are cooked.

Prepare the sauce while the chicken cools.

• Vinegar, water, sugar, sambal, garlic, ginger, and soy sauce in a small pot. Stirring constantly while bringing to a low boil over medium heat.
• Stop stirring and let the mixture boil for one minute until all the sugar dissolves and the sauce is aromatic.
• Then add the corn flour slurry. Stir until the chili sauce thickens and lightens.
• Cool for 5 minutes.
• Warm pre-made sauce on the stove before using.

Cover chicken bites with sauce in a big bowl. Toss until all chicken is equally coated.

• Remove extra sauce and serve. Garnish with cilantro and crushed peanuts.

Enjoy hot!