1-First step: season and coat the chicken Start by patting the chicken tenders dry with paper towels. This helps them brown better in the skillet. Sprinkle them lightly with salt and pepper on both sides, then place the flour in a shallow dish and coat each tender gently. Shake off any excess flour so you get a thin, even layer instead of a thick crust.

2-Second step: brown the chicken Set a large skillet over medium heat and add the butter. Let it melt and foam a little, then place the chicken tenders in the pan in a single layer. Cook for about 3 to 4 minutes per side, until they are golden on the outside and mostly cooked through. If your skillet is crowded, work in batches so the chicken browns instead of steaming. The chicken does not need to be fully done at this stage because it will finish cooking in the sauce. The goal here is color, flavor, and a good base for the sticky glaze.

3-Third step: build the sticky sauce In a small bowl, whisk together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Stir until the sugar starts dissolving and the mixture looks smooth. The sauce should taste sweet, tangy, salty, and a little spicy all at once.

4-Fourth step: simmer until glossy Pour the sauce into the skillet with the browned chicken. Reduce the heat to medium-low and stir gently so every piece gets coated. Let the mixture simmer for 5 to 7 minutes, turning the chicken once or twice, until the sauce thickens and becomes glossy. If the sauce seems too thin, let it cook for another minute or two. If it gets too thick, add a small splash of chicken broth. You want the sauce to cling to the chicken in a shiny layer.

5-Fifth step: check doneness Use a meat thermometer if you have one. The chicken should reach 165°F in the thickest part. If you do not have a thermometer, cut into one piece to make sure the inside is no longer pink and the juices run clear.

6-Final step: serve over rice Spoon hot cooked rice into bowls or onto plates. Top with the sweet spicy sticky chicken and pour any extra sauce from the pan over the top. This is the part where the meal really comes together. The rice catches every bit of sauce, and the chicken stays tender and flavorful.