Pat the chicken tenders dry with paper towels. This helps the coating stick and the tenders get a nice crust.

In a bowl, toss the chicken with soy sauce, garlic powder, and ginger powder. Let them sit for 5 minutes to marinate just a bit.

In a separate small bowl, mix cornstarch with a pinch of salt. Lightly coat the marinated chicken in the cornstarch—this helps create a crisp exterior.

Heat a skillet over medium-high heat and add a tablespoon of vegetable oil. Once hot, add the coated chicken and sear until golden brown on both sides, about 2–3 minutes per side. You’re not cooking them through yet; you’re building that crisp layer.

Transfer the browned tenders to a plate. Wipe the pan if needed, then return the tenders to the pan or a clean plate lined with a sheet of parchment.

In a small saucepan, whisk gochujang, honey, vinegar, soy sauce, and sesame oil. Bring to a light simmer and stir until smooth and fragrant, about 2–3 minutes. If the glaze is too thick, add a splash of water to reach a pourable consistency.

When ready, toss the tenders in the glaze until they’re evenly coated. Return the pan to low heat for 1–2 minutes to allow the sauce to cling and slightly caramelize.

Scatter sesame seeds and, if you like, a pinch of red pepper flakes for heat. Serve immediately with rice, cucumber salad, or sliced scallions for color.