1-First step: Heat the oven and melt the butter

Preheat your oven to 425 degrees F. Place the 3 tablespoons of butter in a glass 9×13-inch baking pan and put it in the oven until the butter melts. This starts the recipe with a lightly greased base and gives the chicken extra flavor as it bakes. If you are cooking for a smaller household, you can still use the same pan size, but if you double the recipe, a second pan is a better choice.

2-Second step: Prep the chicken

Pat the chicken tenders dry with paper towels. Dry chicken helps the flour stick better, and it also helps the surface brown a little more in the oven. Season lightly with salt and pepper, keeping in mind that the sauce will add more flavor later. If you are sensitive to sodium, go lighter on the salt and let the sauce carry the flavor.

3-Third step: Coat the chicken with flour

Place the 1/3 cup all-purpose flour in a shallow dish or plate. Dredge each chicken tender in the flour, then shake off the excess. You want a thin coating, not a heavy breading. That light flour layer helps the sauce cling to the chicken and gives Sweet Spicy Sticky Chicken its signature finish.

Arrange the coated chicken in a single layer in the buttered pan. Try not to crowd the pieces because the chicken cooks more evenly when it has a little space around it.

4-Fourth step: Bake the first round

Bake the chicken for 10 minutes. This gives the tenders a head start before the sauce goes on. Since chicken tenders cook faster than larger cuts, this short bake keeps the final texture tender instead of dry. If you are using this method for meal prep, the first bake also helps the chicken hold up well after reheating.

5-Fifth step: Make the sauce

While the chicken bakes, grab a medium saucepan and whisk together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Set the pan over medium heat and bring the mixture to a simmer. Cook it for 2 to 3 minutes, stirring often.

This step is important because the sauce begins thickening before it hits the oven. That gives you a richer glaze and helps prevent overcooking later. The sauce should look smooth, glossy, and slightly syrupy. If you like more heat, add a little extra chili garlic sauce. If you want a milder result, use a bit less.

Simmering the sauce first is one of the best tricks in this recipe because it helps the glaze thicken faster and keeps the chicken from baking too long.

6-Sixth step: Pour and bake again

Carefully remove the pan from the oven and pour the warm sauce evenly over the chicken. Turn the chicken pieces gently if needed so they get coated well. Return the pan to the oven and bake for another 15 minutes, or until the chicken is cooked through and the sauce is bubbly and thickened.

The chicken should be fully cooked and the sauce should cling to the tenders. Since oven temperatures can vary, check that the thickest piece has reached a safe internal temperature of 165 degrees F. If the sauce seems a little loose when it comes out of the oven, that is normal. It will keep thickening as it cools.

7-Final step: Serve over rice

Spoon the chicken and sticky sauce over hot cooked rice and serve right away. The rice catches all that sweet and spicy sauce, making every bite satisfying. If you want to round out the meal, add a simple side like steamed broccoli, green beans, or a crisp salad.

For another family-friendly chicken dish, you may also enjoy crispy baked parmesan chicken.