Season chicken. Put cornstarch and egg whites in 2 separate bowls. Dredge in cornstarch then dip in egg whites. Heat skillet with coconut oil over medium high heat. Add dredged chicken 3-4 tenders at a time, and sauté quickly on each side until golden. Set cooked chicken on paper towels while you finish browning the rest. Chicken doesn’t have to be cooked through, it will finish cooking in oven. Place cooked chicken in a shallow 9 x 13″ baking dish.

Mix salt, sugar and vinegar into coconut milk and pour over chicken. Cover and refrigerate at this point up to 24 hours at this point if desired.

Bake uncovered at 325 degrees for 45-60 minutes.