In a large resealable bag, combine non-dairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15 to 20 minutes.

In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard any remaining marinade. Mix to completely coat.

Heat three inches oil in a two- to three-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for two minutes, until lightly golden. Turn chicken, fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat the process until all chicken is fried.

In a small bowl, whisk together sauce ingredients until smooth. Set aside.

Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce. Sprinkle with additional sesame seeds and chopped chives.