Begin by patting the chicken tenders dry with paper towels. This helps the coating adhere better. If using chicken breasts, slice them diagonally into ½-inch thick strips.
In one shallow bowl, combine the all-purpose flour with a pinch of salt and freshly ground black pepper. In another shallow bowl, beat the egg. On a large plate, mix the panko breadcrumbs with the white and black sesame seeds, ensuring an even distribution.
First, dredge each chicken tender in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, roll the tender in the panko and sesame seed mixture, pressing gently to ensure a good coating. Repeat until all the chicken is coated.
In a large skillet, add enough vegetable oil to cover the bottom of the pan. Heat over medium-high heat until the oil is shimmering but not smoking.
Carefully add the coated chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and cooked through. Use tongs to flip them halfway through cooking. Transfer the cooked tenders to a plate lined with paper towels to absorb any excess oil.
In a mixing bowl, combine the mayonnaise, minced garlic, lime juice, sriracha, soy sauce, and sesame oil. Whisk until smooth, adding water as needed to achieve your desired consistency.
