1-First step: Season and coat the chicken. Start by patting the chicken tenders dry with paper towels. This helps them brown better and keeps the coating from turning soggy. Season them with salt and pepper on both sides, then toss them in the flour until lightly coated. You want a thin, even layer, not a thick paste. That light coating helps the sauce stick later and gives the chicken a nice finish.

2-Second step: Brown the chicken. Place a large skillet over medium heat and melt the butter. Once it starts to foam, add the chicken in a single layer. Cook for about 3 to 4 minutes per side, or until lightly golden. The chicken does not need to be fully cooked yet because it will finish in the sauce. If your skillet is small, cook in batches so the pieces brown instead of steam.

3-Third step: Make the sticky sauce. After the chicken is browned, remove it to a plate. In the same skillet, add the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Stir well and scrape up the browned bits from the pan. Those little bits add a lot of flavor to the sauce. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring often, until the sugars dissolve and the sauce starts to thicken.

4-Fourth step: Return the chicken to the pan. Add the chicken back to the skillet and turn it to coat every piece in the glossy sauce. Lower the heat a little and let the chicken simmer for 5 to 7 minutes, or until the internal temperature reaches 165°F. Stir now and then so the glaze does not scorch. The sauce should turn rich, shiny, and sticky as it reduces. If it thickens too fast, add a splash of broth or water.

5-Final step: Serve over rice. Spoon the sweet spicy sticky chicken over hot cooked rice right away. The rice soaks up the sauce and makes the whole meal feel complete. If you want extra color, add sliced green onions or sesame seeds on top. This easy sweet spicy sticky chicken is comforting, bold, and ready in about 30 minutes.