1-First Step: Preheat and melt the butter Start by preheating your oven to 425 degrees F. Place the 3 tablespoons of butter in a 9×13-inch glass pan and put it in the oven so the butter melts while the oven heats. This gives you a lightly greased pan and adds a rich flavor to the chicken from the start. While the butter melts, get your chicken tenders ready. Pat the 1 1/2 pounds of chicken tenders dry with paper towels, then season them lightly with salt and pepper. Patting the chicken dry matters because it helps the flour stick better and keeps the coating from getting clumpy.

2-Second Step: Coat the chicken Pour the 1/3 cup of all-purpose flour onto a plate or into a shallow dish. Dredge each chicken tender lightly in the flour, then shake off the excess. You want a thin coating, not a thick one, because too much flour can make the final dish feel heavy or messy. Once the butter has melted, carefully place the coated chicken tenders into the hot pan. Arrange them in a single layer so they bake evenly. The butter should help the chicken release from the pan while adding flavor and a little browning around the edges.

3-Third Step: Bake the chicken for the first round Bake the chicken for 10 minutes. This first bake starts the cooking process and helps set the light flour coating. Because the chicken tenders are cut into smaller pieces, they cook faster than whole chicken breasts or thighs, which makes this recipe great for weeknights. While the chicken is in the oven, move on to the sauce. This is the part that gives Sweet Spicy Sticky Chicken its signature flavor, so take a minute to whisk everything well.

4-Fourth Step: Make the sweet spicy sauce In a saucepan, whisk together the 1/4 cup chicken broth, 1/4 cup white vinegar or apple cider vinegar, 1/4 cup ketchup, 1/4 cup granulated sugar, 1/4 cup packed light or dark brown sugar, 1 tablespoon soy sauce, and 1 tablespoon chili garlic sauce. Set the pan over medium heat and bring the mixture to a gentle simmer. Let the sauce simmer for 2 to 3 minutes. This short simmer helps the sugars dissolve and thickens the sauce just a bit before it goes into the oven. It also deepens the flavor, so the finished dish tastes more balanced and less sharp.

5-Fifth Step: Pour, bake again, and finish Once the first 10 minutes of baking are done, remove the pan from the oven and pour the sauce evenly over the chicken. Try to coat every piece so each tender gets that sweet and sticky glaze. Then return the pan to the oven and bake for another 15 minutes. The chicken should be cooked through and the sauce should look bubbly and slightly thickened when it is done. If you want to be extra safe, check that the chicken has reached 165 degrees F in the thickest part. The sauce will continue to thicken more as it cools, so do not worry if it still looks a little loose in the pan.

6-Final Step: Serve over rice Spoon the Sweet Spicy Sticky Chicken and all of that glossy sauce over hot cooked rice. The rice catches every bit of sauce and helps turn this into a complete meal. Serve it right away while the chicken is hot and the sauce is still silky and shiny. This method is easier than frying and keeps cleanup simple, which is a big win for anyone cooking after work or during a busy week. The full recipe takes about 25 minutes of prep time, 30 minutes of cook time, and 55 minutes total.