Add the soy sauce, vinegar, brown sugar, hoisin, garlic powder, ginger and red pepper flakes to a bowl and whisk to combine.
Whisk together the water and cornstarch in a separate small bowl until the cornstarch is dissolved.
Add the cornstarch mixture to the soy sauce mixture and whisk well to combine. Set aside.
Pour about 3 inches of oil in a Dutch oven, attach a fry thermometer, and let heat to 350 F degrees.
Add the flour, salt and pepper to a shallow bowl and whisk to combine.
Add the eggs and a splash of water to a shallow bowl and beat to combine.
Dredge a chicken tender in the flour, pressing to adhere. Shake off excess flour and coat in the egg mixture. Let the excess drip off and coat in the flour again. Place on a sheet pan while you continue coating the rest.
Fry the chicken in batches until golden brown and cooked through, about 6 – 8 minutes. Drain on a paper towel lined plate.
Give the reserved sauce mixture a good whisk and pour into a large nonstick skillet. Cook over medium heat until thickened, about 2 – 3 minutes.
Add the chicken tenders to a large bowl and pour the sauce over.
Gently toss to coat. Transfer the chicken tenders to a serving platter and garnish with sesame seeds.