Sesame-ginger baked chicken tenders with garlic and soy, served with a punchy sweet and sour dipping sauce.
In a wide shallow bowl, use a fork to whisk together the marinade ingredients. Add the tenders, turning as you go so the marinade coats all aides. Set aside while you prep the other steps or set in the fridge until ready.
To toast panko, heat butter in a medium-sized skillet over medium heat. Add panko, and cook 2 minutes, stirring constantly. Panko should be fragrant and a light golden hue. Scrape panko from skillet and set aside.
Tenders can be prepped 4 hours ahead and kept in the fridge.