This sweet, spicy, and wonderfully sticky chicken is a comforting, flavor-packed dish with a perfectly balanced sauce that coats every tender piece. It brings together sweet, tangy, and mildly spicy notes for a dinner that feels indulgent yet simple enough for a busy weeknight.
Why You’ll Love This Recipe
This dish delivers a restaurant-style chicken experience with minimal fuss. The sauce simmers into a glossy glaze that clings beautifully to the chicken, while the easy baked method keeps everything tender without the mess of frying. It’s versatile, family-friendly, and pairs effortlessly with rice or vegetables. Plus, you can easily adjust the heat level to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons butter, cut into pieces
1 ½ pounds chicken tenders
Salt and pepper, to taste
1/3 cup all-purpose flour
1/4 cup chicken broth
1/4 cup white vinegar 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
1 tablespoon chili garlic sauce
Hot, cooked rice, for serving
Directions
Preheat the oven to 425°F. Place the butter in a 9×13-inch glass baking dish and set it in the oven until the butter melts. Remove the dish before the butter begins to brown.
Pat the chicken tenders dry and season both sides with salt and pepper.
Add the flour to a shallow dish. Lightly coat each chicken tender in flour, shaking off the excess.
Arrange the chicken in a single layer in the buttered baking dish.
Bake for 10 minutes.
While the chicken bakes, prepare the sauce. In a saucepan, whisk together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Bring to a simmer over medium heat and cook for 2–3 minutes.
Pour the hot sauce evenly over the partially baked chicken.
Return the dish to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.
Allow the dish to rest briefly so the sauce can thicken further. Serve over hot rice.
Servings and timing
This recipe yields 5 to 6 servings.
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Variations
Use chicken breast pieces instead of tenders, cut into uniform strips.
Add a teaspoon of fresh grated ginger to the sauce for extra warmth and depth.
For a sweeter profile, increase the brown sugar slightly.
For more heat, add extra chili garlic sauce or a pinch of crushed red pepper.
Stir in a splash of orange juice for a citrusy twist.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave until warmed through. If the sauce has thickened too much, add a splash of water to loosen it.
Freeze for up to 2 months; thaw in the refrigerator overnight before reheating.
FAQs
Can I use chicken thighs instead of chicken tenders?
Yes, boneless skinless chicken thighs work very well. Cut them into strips for even cooking.
Is this recipe very spicy?
As written, it is mildly spicy. You can easily reduce or increase the chili garlic sauce to suit your taste.
Can I make the sauce ahead of time?
Yes, prepare it up to 2 days in advance and refrigerate. Warm it slightly before pouring over the chicken.
What can I serve with this dish?
Rice is classic, but it also goes well with steamed vegetables, noodles, or a fresh salad.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works for dredging the chicken.
Can I substitute the vinegar?
Apple cider vinegar or white vinegar both work well. Rice vinegar may also be used for a slightly softer tang.
How do I prevent the sauce from being too thin?
Simmering it before baking helps it thicken. Also, allow the dish to rest for a few minutes after baking.
Can I double the recipe?
Yes, simply use a larger baking dish or two 9×13 dishes and double all ingredients.
Can I reduce the sugar?
You can reduce each sugar type slightly, but the balance of sweetness, acidity, and heat may change.
Can I add vegetables to the dish?
Yes, sturdy vegetables like bell peppers or snap peas can be added during the last 15 minutes of baking.
Conclusion
This sweet spicy sticky chicken offers bold, irresistible flavors with a method simple enough for everyday cooking. Its glossy sauce, tender chicken, and perfect balance of sweet heat make it a standout dish you’ll return to again and again. Enjoy it with rice or your favorite sides for a comforting and satisfying meal.
Sweet Spicy Sticky Chicken is a bold, comforting dish featuring tender baked chicken tenders coated in a glossy, sweet-and-spicy sauce. Perfect for a flavorful weeknight dinner served over rice.
Ingredients
3 tablespoons butter, cut into pieces
1 ½ pounds chicken tenders
Salt and pepper, to taste
1/3 cup all-purpose flour
1/4 cup chicken broth
1/4 cup white vinegar 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
1 tablespoon chili garlic sauce
Hot, cooked rice, for serving
Instructions
Preheat the oven to 425°F. Place the butter in a 9×13-inch glass baking dish and set it in the oven until melted. Remove before browning.
Pat the chicken tenders dry and season both sides with salt and pepper.
Add the flour to a shallow dish and lightly coat each chicken tender, shaking off the excess.
Arrange the floured chicken in a single layer in the buttered baking dish.
Bake for 10 minutes.
While baking, prepare the sauce: In a saucepan, whisk together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Simmer over medium heat for 2–3 minutes.
Pour the hot sauce evenly over the chicken in the dish.
Return to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.
Let rest a few minutes to allow the sauce to thicken further. Serve over hot rice.
Notes
Use chicken thighs cut into strips as an alternative to tenders.
Adjust chili garlic sauce to control spice level.
Let the dish rest briefly after baking to thicken the sauce.
Reheat gently with a splash of water to loosen the sauce.
Serve with rice or steamed vegetables for a complete meal.
