Step 1

Preheat the oven to 400°F.

Step 2

Line a baking sheet with foil and place a rack on top of it. Spray with non-stick spray.

Step 3

Set up the dredging station: you'll need three shallow dishes or bowls. In the first dish, combine the flour, salt, and pepper. Beat the eggs in the second dish and in the third dish combine the Panko and sesame seeds.

Step 4

Dip chicken tender in flour first and coat both sides. Then dunk in the egg and finally in the breadcrumb mix pressing the crumbs to adhere. Place on the prepped baking sheet and repeat process with remaining chicken.

Step 5

Bake for ~20 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.

Step 6

To air fry: 400°F for ~12 minutes, flipping halfway through at the 6 minute mark, or until outsides are crispy and golden and chicken reaches an internal temperature of 165°F.

Step 7

While the chicken bakes, make the sesame sauce. Whisk all the ingredients for the sauce together in a measuring cup or large bowl.

Step 8

Pour sauce in a small saucepan over medium heat, bring the sauce to a simmer. Then in a ,small ramekin, combine the cornstarch and water. Whisk the cornstarch slurry into the sauce and whisk until sauce thickens. If sauce seems too thick, add filtered water until a desired consistency is desired.

Step 9

Brush the sauce over the cooked chicken and garnish with more sesame seeds and green onions. Serve as is or with your favorite sides, we love roasted broccoli and rice!