To make the marinade, combine the Soy Sauce (1/4 cup), Fresh Cilantro (1/4 cup), Garlic (4 clove), Sambal (3 tablespoon), Lime Juice (1 tablespoon), and Fresh Ginger (1 teaspoon) in a high-speed blender.
Blend on high until it comes together completely.
In a bowl combine the marinade and Chicken Tenders (500 gram). Cover and marinate in the fridge for up to an hour or overnight.
In a bowl combine the All-Purpose Flour (4 cup), Ground White Pepper (2 teaspoon), and Salt (1 teaspoon).
In another bowl, add the Buttermilk (1 cup).
Working in batches of three, remove the tenderloins from the bowl and let excess marinade drip off. Dredge in the flour mixture, shaking off any excess.
Dip into the buttermilk and let any excess drip off.
Dredge for a second time in the flour mixture, shaking off any excess.
Repeat until all of the tenderloins and set aside.
Heat the Cooking Oil (as needed) in a large pot until it reaches 180 degrees C (350 degrees F).
Working in batches of three, carefully add the coated tenderloins and deep fry until cooked through, around 4 minutes.
Remove from the oil and allow to drain on a cooling wire. Repeat until all the tenderloins are cooked.
Slice 1/4 inch off of each end of a Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
For the Gochujang Aioli, combine the yolks of the Egg (2), White Wine Vinegar (2 tablespoon) in a high-speed blender and blend on high until combined.
With the blender motor running, slowly add the Sunflower Oil (2 cup) using a jug, in a steady stream, until the aioli emulsifies.
Add the Dijon Mustard (2 teaspoon), Lemon Juice (1 tablespoon), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 tablespoon). Blend on high for a few seconds.
Season to taste with salt. Store in a covered bowl in the refrigerator until needed.
Arrange on a platter with Homemade Gochujang Aioli and a lime wedge.