How to Make It
In a medium saucepan, heat the oil over medium high heat until hot, then stir in the ginger, and garlic and cook, stirring, until golden, about 3 minutes. In a bowl, stir together the stock, sugar, soy sauce, cornstarch, vinegar, and samba oelek. Whisk the stock mixture into the saucepan and bring to a boil, whisking, until thickened. Reserve the sauce.
In a bowl, whisk together the soy sauce, cornstarch, and 1/4 teaspoon each salt and pepper. Toss the chicken with the marinade. In a medium pot, heat the oil to 375°F. Cook the chicken in batches, stirring occasionally, until browned and cooked through, about 4 to 6 minutes. Transfer the chicken to paper towels to drain, then toss with the sauce.
Toss the spring mix baby lettuces with the red wine vinegar and transfer to serving plates. Top the salad with the chicken tenders, then sprinkle with the sesame seeds and serve.