Tempura chicken

* lightly flour chicken tenders so the batter adheres. The flour should be a combination flour, wheat, rice, potato, or corn starch, seasoned with S/P, chile powder, or curry powder, or 5 spice, anything your heart desires, garlic powder and ginger powder are also good.
* batter is comprised of
a) the flour used to dust the chicken tenders, wheat, rice, corn starch, potato flour, it's all good
b) cold egg beaten
c) cold milk to thin the batter
* oil maintained at 350℉ (177℃)

dipping sauce

* soy sauce
* mirin (or any other sweetener)
* fish sauce (fermented anchovie +water -- the ancient Romans would have loved this stuff)
* toasted sesame seed oil
* water to thin