1-First Step: Preheat the oven and melt the butter Set your oven to 425°F. Place the 3 tablespoons of butter in a glass 9×13-inch pan and let it melt in the oven as it preheats. This step gives the pan a buttery coating that helps prevent sticking and adds flavor right from the start. While the butter melts, gather your other ingredients. Having everything ready makes the rest of the recipe move quickly, which is helpful because this dish comes together fast.

2-Second Step: Prep the chicken tenders Pat the 1 1/2 pounds of chicken tenders dry with paper towels. This matters more than many people think because dry chicken holds onto flour much better than wet chicken. Once dry, season the tenders lightly with salt and pepper. Next, place the 1/3 cup all-purpose flour in a shallow dish. Dredge each tender in the flour, shaking off any excess. You only want a thin, even coating. Too much flour can make the sauce paste-like instead of silky. Arrange the coated chicken in a single layer in the buttered pan. Try not to crowd the pieces, since spacing helps them bake evenly.

3-Third Step: Bake the chicken for the first 10 minutes Place the pan in the oven and bake the chicken for 10 minutes. This first bake helps set the coating and starts the cooking process without drying out the meat. Because chicken tenders are thin, they cook quickly and are a smart choice when you want an easy sticky chicken recipe with little fuss. Use this time to make the sauce. It only takes a few minutes, and the timing works out nicely if you start it while the chicken is in the oven.

4-Fourth Step: Simmer the sweet and spicy sauce In a medium saucepan, whisk together the 1/4 cup chicken broth, 1/4 cup white 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. Bring the mixture to a simmer over medium heat and cook for 2 to 3 minutes. The goal is not to boil it hard, but to let the sugars dissolve and the sauce begin to thicken. This short simmer is what helps create that sticky finish later in the oven.

5-Fifth Step: Pour the sauce over the chicken After the first 10 minutes of baking, carefully remove the pan from the oven. Pour the hot sauce evenly over the chicken tenders. Try to cover each piece well so every bite gets that sweet and spicy coating. Return the pan to the oven and bake for another 15 minutes. During this stage, the chicken finishes cooking and the sauce bubbles around it, becoming glossy and slightly thickened.

6-Sixth Step: Check for doneness and texture The chicken is done when it is cooked through and reaches a safe internal temperature of 165°F. The sauce should look bubbly and a bit thicker than when you first poured it in. If you want a little more shine, let the chicken sit for a few minutes after baking. The sauce thickens more as it cools.

7-Final Step: Serve over hot rice Spoon the sticky chicken over hot cooked rice. White rice works well, but garlic rice is especially tasty with the sweet-tangy sauce. If you want to round out the meal, add steamed broccoli, green beans, or a crisp cucumber salad on the side. This dish is best served warm, while the sauce is glossy and the chicken is tender. It is the kind of meal that feels comforting enough for a weeknight but special enough for guests.