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Composition Coriander Tenders w/ Sesame-Ginger Dip:

1. Get 8 chicken tenderloins
2. Get 12 oz of PBR beer
3. Get 1/4 C for soy sauce
4. Make ready 1/4 C sesame oil
5. Make ready 1 T sesame seeds
6. Provide 1 T of rice vinegar
7. Get 2 t grated fresh ginger
8. Get 1 t - lemon peel seasoning
9. Take 1 clove - garlic; creamed
10. Make ready 1 t - + 1/4 t onion powder
11. Provide 1/4 t of ground white pepper
12. Take 2 t - ground coriander
13. Make ready 1/4 t - garlic powder
14. Prepare as needed - kosher salt
15. Provide as needed for canola oil

Coriander Tenders w/ Sesame-Ginger Dip how to cook:

1. Cut the white rubber-like tendon off the tenderloins. (This will otherwise ruin the texture)
2. Marinate the tenderloins in the beer for 2-4 hours.
3. Preheat oven to 400º
4. Combine soy sauce, sesame oil, vinegar, sesame seeds, ginger, 1 t onion powder, lemon peel seasoning, white pepper, and garlic in a small mixing bowl. Whisk together. (Even better when done the night before!)
5. Drain tenderloins and discard marinade. Pat dry with paper towels.
6. Drizzle tenderloins with enough oil to coat.
7. Season with 1/4 t onion powder, garlic powder, coriander, and salt.
8. Lay tenders on a baking tray lined with parchment paper.
9. Cook for approximately 12 minutes, or until thermometer reaches 165°.
10. Variations; Lime, lemon, orange, vegetable oil, peanut oil, onions, shallots, habanero, cilantro, scallions, chives, leeks, ponzu, hoisin, tamari, mirin, honey, szechuan peppercorn, black pepper, star anise, white wine vinegar, sake, lemongrass, celery seed, cayenne, crushed pepper flakes, serrano, pineapple, peanuts, coconut, cashews, fresno chiles, basil, ground mustard, tamarind

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