Sauce: Combine water and cornstarch in a medium saucepan and stir to dissolve cornstarch. Stir in remaining ingredients and bring to a slow simmer over medium heat; continue simmering until reduced by half or until sauce coats the back of a wooden spoon. Remove from heat and cool to room temperature.
Chicken Fingers: Pour oil into a deep-fat fryer or large saucepan and heat to 375°F. Combine flour, salt, and pepper in a bowl and mix well; set aside. In another bowl combine milk, eggs, and TABASCO® Buffalo Style Sauce; beat until smooth.
Dip chicken into egg mixture, then into flour mixture; repeat for a crispier batter. Gently lower chicken into hot oil and fry until golden brown and no longer pink inside. Drain on paper towels.
Toss fried chicken with sauce to coat evenly. Sprinkle with sesame seeds and serve immediately.
Makes 8 servings.