1-First Step: Prepare the chicken Pat the chicken tenders dry with paper towels. This helps them brown better in the pan. Season both sides with salt and pepper, then sprinkle the flour over the chicken and lightly coat each piece. You want a thin, even layer, not a thick breading.

2-Second Step: Brown the chicken Set a large skillet over medium heat and add the butter. Once the butter melts, add the coated chicken tenders in a single layer. Cook for about 3 to 4 minutes per side, or until the outside starts to turn golden. Do not overcrowd the pan, because that can make the chicken steam instead of brown. The chicken does not need to be fully cooked at this point. It will finish cooking in the sauce later. That is part of what helps the meat stay tender and juicy.

3-Third Step: Mix the sauce While the chicken browns, stir together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce in a bowl. Mix until the sugars begin to dissolve. The sauce should look smooth and glossy before it goes into the pan.

4-Fourth Step: Simmer until sticky Pour the sauce into the skillet with the chicken. Stir gently so the chicken gets coated on all sides. Bring the mixture to a gentle simmer, then lower the heat a little and let it cook for about 8 to 10 minutes. Turn the chicken a few times as it cooks so the glaze clings evenly. As the sauce reduces, it will thicken and turn sticky. If the sauce seems too thin, let it simmer a little longer. If it gets too thick, add a small splash of chicken broth to loosen it.

5-Fifth Step: Check for doneness Use a meat thermometer if you have one. The chicken should reach 165°F at the thickest part. If you do not have a thermometer, cut into the thickest piece and check that the juices run clear and the center is no longer pink. Because chicken tenders cook quickly, keep an eye on them. Overcooking can make them dry, and you want them tender and juicy under that sticky glaze.

6-Final Step: Serve with rice Spoon the hot cooked rice onto plates or into bowls, then add the sticky chicken on top. Drizzle extra sauce from the pan over the rice for the best flavor. Serve right away while everything is warm and glossy.