Of all the sesame chicken tender recipes available, this one is a combination of both crunchy, tender, slightly sweet and slightly spicy.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, ginger, sugar and red pepper flakes. Mix until well combined and set aside.
Toss the chicken tenders is a medium bowl with 2 tablespoons of the soy sauce mixture. Reserve the remaining soy ginger sauce for dipping.
Set in the refrigerator and allow chicken to marinate for 10-15 minutes.
While chicken is marinating, combine the sesame seeds and panko bread crumbs. Lightly season with salt and fresh ground pepper.
Put the beaten eggs in a small bowl.
Once chicken is marinated, coat each chicken tender with the panko mixture, by dipping them in the beaten egg then dredging them in the panko mixture. Gently pat to help the crumbs adhere.
Lay chicken tenders in a single layer on a baking sheet until ready to cook. Continue with the remaining chicken tenders.
When ready to cook, set a large sturdy skillet over medium high heat and add 1/2-inch of oil.
Heat oil to 350ºF.
Add chicken tenders, in batches if necessary and fry for about 2-3 minutes on each side, until cooked through and until golden brown.
Transfer cooked chicken tenders to a wire rack to drain. Continue cooking the remaining chicken.
Transfer to a serving dish and serve hot, with remaining soy ginger sauce on the side, for dipping.