1-First Step: Prep the chicken Start by patting the chicken tenders dry with paper towels. This helps them brown better and keeps the flour coating from turning gummy. Sprinkle the chicken with salt and pepper on both sides. Then place the all-purpose flour in a shallow bowl and lightly dredge each tender so it gets a thin, even coating.

2-Second Step: Cook the chicken Set a large skillet over medium heat and add the butter. Let it melt completely and begin to foam a little. Place the floured chicken tenders in the pan in a single layer. Cook for about 4 to 5 minutes per side, or until the chicken is golden and cooked through. The exact time may change a bit depending on the thickness of the tenders, so check that the center is no longer pink and the internal temperature reaches 165°F. If your skillet is small, cook the chicken in batches so the pieces brown instead of steam. Transfer the cooked chicken to a plate while you make the sauce.

3-Third Step: Make the sticky sauce In the same pan, reduce the heat slightly and pour in the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Stir everything well, scraping up the browned bits from the bottom of the skillet. Those little bits add a lot of flavor. Let the sauce simmer for 3 to 5 minutes until the sugar dissolves and the mixture starts to thicken. It should look glossy and syrupy, but still loose enough to coat the chicken nicely. If you want a little more heat, you can add a touch more chili garlic sauce. If you want it milder, keep it at the recipe amount.

4-Fourth Step: Coat the chicken Return the cooked chicken tenders to the skillet and turn them gently in the sauce. Keep the heat low so the sauce does not burn. Spoon the glaze over the chicken until every piece is covered in that sweet and spicy shine. Let it cook for 1 to 2 more minutes so the flavors settle in and the sauce clings tightly to the chicken.

5-Final Step: Serve and enjoy Spoon hot cooked rice onto plates or into bowls, then pile the Sweet Spicy Sticky Chicken right on top. Add extra sauce from the pan over the rice for even more flavor. Serve right away while everything is warm and glossy. This recipe is best enjoyed fresh, when the sauce is still sticky and the chicken is tender.