In a small bowl, whisk together the first 6 ingredients and set aside. Place chicken tenders in second small bowl, toss with 2 tablespoons of the soy mixture and marinate for 10-15 minutes. Reserve remaining soy mixture to use as the dipping sauce.

On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper. Coat each chicken tender with the panko mixture, patting gently yo help the crumbs adhere. Set tenders in a single layer on waxed paper until ready to fry. This can be done hours in advance and kept covered in the refrigerator.

Heat 1/2 inch of oil in a large skillet (non-stick works well here) over medium high heat. Test temperature by dropping in a tiny piece of panko…it should sizzle immediately. Fry chicken tenders in batches until golden brown on both sides and cooked through. This will take 2-3 minutes per side. Remove to a wire rack as they are done…this will keep them crunchier than draining on paper towels. The tenders can be kept in a warm oven if you are not quite ready to serve. Serve hot with reserved soy ginger sauce.