In a bowl, mix chicken strips with vinegar, paprika, salt, pepper, garlic powder, and chilli flakes.

Let marinate for at least 30 minutes for the flavors to soak in.

In one bowl, whisk eggs and milk.

In another, combine flour with all the spices (paprika, salt, pepper, garlic powder, chilli flakes).

Dip each marinated chicken strip into the egg mixture, then coat thoroughly in the seasoned flour mixture.

Let the coated tenders rest for 5–10 minutes before frying for maximum crunch.

Heat oil in a deep pan.

Fry the chicken strips in batches until golden brown and crispy, about 4–6 minutes.

Drain on a cooling rack or paper towel.

Blend the mango pulp and red chilli into a smooth mixture.

Pour into a pan, add salt, pepper, paprika, vinegar, hot sauce, and brown sugar.

Simmer for 5–7 minutes until the sauce thickens and becomes sticky.

Coat the fried chicken tenders in the warm mango chilli sauce.

Serve hot with French fries and extra sauce on the side.