How to make it
In a mixing bowl, mix together the flour, salt and water. In another bowl mix the vinegar, baking soda; that will begin to foam and then pour that into the flour mix.
In a dutch oven or deep skillet pour about 5 cm of frying oil and heat that up to 175°C, on medium/high heat.
Place the chicken tenders into the tempura mix, letting it drip off and then place it carefully into the frying oil.
Fry them in just a few at a time for about 5 minutes. Place them onto paper towels to drain. Fry all the chicken you have.
Make your chicken sandwich by placing a tempura chicken tender on the bun, followed by coleslaw and then top it off with Lee Kum Kee Sriracha Mayo.
Make as many sandwiches as you can with the chicken. Serve right away while nice and hot.