1-First Step: Get the oven and pan ready Preheat your oven to 425 degrees F. While it heats, place the 3 tablespoons of butter cut into pieces in a glass 9×13-inch pan and set it in the oven so the butter melts as the oven comes up to temperature. This gives you a hot, buttery base that helps the chicken start cooking right away. It also cuts down on extra dishes, which busy cooks always appreciate.

2-Second Step: Prep the chicken Pat the chicken tenders dry with paper towels. This step matters more than many people think, because dry chicken browns better and takes on a lighter flour coating. Season the chicken lightly with salt and pepper, then dredge each piece in the 1/3 cup all-purpose flour. Shake off the extra flour so the coating stays thin and even instead of clumpy. Once the butter has melted, carefully arrange the chicken in a single layer in the hot pan. Try not to crowd the pieces, since a little space helps them cook more evenly. If you are cooking for a larger group, use two pans so every piece has room.

3-Third Step: Bake the chicken first Bake the chicken for 10 minutes. During this first bake, the coating starts to set and the chicken begins to cook through. The butter underneath adds flavor and helps the tenders stay tender. If you are making this for a lighter meal, the oven method gives you great texture without the mess of frying.

4-Fourth Step: Make the sweet and spicy 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. Bring the mixture to a simmer and cook it for 2 to 3 minutes until it reduces slightly. This short simmer is one of the best parts of the recipe because it thickens the sauce just enough before it goes over the chicken. Do not skip the simmering step. If the sauce is too thin, it will not cling as well to the chicken. A brief simmer gives you a glossy finish and helps the final bake go smoothly. If you want more heat, you can add a little extra chili garlic sauce, but the recipe is mild as written.

5-Fifth Step: Coat and finish baking After the first bake, pour the sauce evenly over the chicken in the pan. Make sure each piece gets some of that sweet spicy mixture. Return the pan to the oven and bake for another 15 minutes, or until the chicken is fully cooked and the sauce is bubbly and thickened. The sauce will continue to tighten as it cools, so do not worry if it looks just a bit loose when it comes out of the oven.

6-Final Step: Serve over rice Spoon the hot chicken and sauce over hot cooked rice. The rice catches every drop of the sticky sauce and makes the meal feel complete. Garlic rice works especially well if you want more flavor, and plain white rice is always a safe, comforting choice. Serve right away while the chicken is hot and the sauce is glossy.