-
Arrange chicken strips in a wide, deep-sided dish.
-
Whisk to combine coconut aminos or soy sauce, sesame oil, rice wine vinegar, ginger, garlic, garlic powder, red pepper, and white pepper. Add 2 teaspoons sea salt is using coconut aminos, omit if using soy sauce.
-
Pour over chicken, cover with plastic wrap, and refrigerate overnight or at least 4 hours.
-
When ready to make the chicken, preheat oven to 425 degrees F.
-
In a medium-sized skillet over medium heat, toast sesame seeds 3 minutes, or until the first few pop and seeds are golden. Spoon into a a small 8 x 5-inch dish with deep sides.
-
Using tongs, lifts chicken out of marinating liquid and allow a bit to drip off. Turn to coat with sesame seeds. Arrange sesame-crusted chicken tenders on a large baking sheet, allowing 2-inches between each tender. Bake 10 minutes, carefully flip, and bake 4 minutes more, or until tender reach an internal temperature of 165 degrees F.