2 large boneless, skinless, naturally fed chicken breasts, cut into long strips
2 cups Chile Tempura
1 cup Sambal Aioli
Canola oil, for frying
Kosher salt and freshly ground black pepper
Chives, for garnish
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Chile Tempura in medium bowl, dip chicken slices in batter, letting excess drip off. Gently place in hot oil and fry until GB&D (golden brown and delicious), about 4 minutes. Drain on paper towels and lightly season. To serve, arrange tempura chicken on platter lined with banana leaf and serve Sambal Aioli in dipping bowl garnished with chives.