1. In a deep pot add the canola oil and heat to 300 to 350°F.
2. Mix all dry ingredients in a bowl: 1 cup flour, salt, pepper, garlic powder and baking powder.
3. In another bowl mix wet ingredients: almond milk, eggs, with one cup flour.
4. Dredge tenders in the dry flour then into the wet batter, and then repeat again for a double batter.
5. Slowly place 2 to 3 pieces of coated chicken tenders at a time into the hot oil, making sure not to overcrowd them in the pan.
6. Deep fry for 6 minutes, flipping halfway through.
7. Remove and set on a wire rack to cool while you fry the next batch.
8. When the second batch is done, remove and re fry the first batch for a second fry. Fry for 3 minutes or till and internal temperature of 165°F is reached.
9. Remove and place on a wire rack and add salt immediately.
10. Repeat this process till all the tenders are cooked.
11. Toss cooked tenders in the Korean BBQ sauce and serve with ranch dip.

1. Add all ingredients to a bowl and mix well.
2. Cover and refrigerate until ready to use.

1. In a shallow frying pan on medium heat add sesame oil.
2. Once hot add the chopped garlic, & cook until fragrant.
3. Add gochujang, fish sauce, honey, rice wine vinegar, and sugar and mix well.
4. Add water if sauce is too thick or liquid evaporates too fast.

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