These Sweet and Sticky Chicken Tenders have quickly become a new family favorite at our house. In fact, my husband and daughter were the ones fighting over the leftovers! The chicken bakes in the oven with a light flour coating, then finishes in a sweet, sticky sauce that clings to every tender.

One of the things my husband loves most about this recipe is how tender the chicken turns out. The tenders first bake in a butter-coated baking dish, which helps them develop a light golden coating without frying. Then pour the sauce over the chicken and put it back in the oven to finish cooking. As it bakes, the sauce thickens and turns glossy, creating a delicious, sweet, sticky coating.

Bowl of sweet sticky chicken with rice and broccoli beside a baking dish of glazed chicken

Serve these chicken tenders over steamed rice so you can soak up every bit of the sauce. Add a simple side of broccoli, green beans, or your favorite vegetables for an easy family dinner that feels a little more special than your usual weeknight chicken.

Ingredients for Sweet and Sticky Chicken

BUTTER – Butter coats the baking dish and helps the chicken develop a lightly golden exterior as it bakes. It also adds richness to the finished dish.
CHICKEN TENDERS – Chicken tenders cook quickly and stay especially tender and juicy. You can also use chicken breasts cut into strips if that’s what you have on hand.
SALT AND PEPPER – A simple seasoning that brings out the flavor of the chicken before it gets coated and baked.
ALL-PURPOSE FLOUR – The flour gives the chicken a light coating that helps it brown in the oven and gives the sticky sauce something to cling to.
CHICKEN BROTH – Chicken broth forms the base of the sauce and adds savory flavor while keeping it from becoming overly sweet.
WHITE VINEGAR – Vinegar adds acidity and tang, which helps balance the sugars and gives the sauce that sweet-and-sour style flavor.
KETCHUP – Vinegar adds acidity and tang, which helps balance the sugars and gives the sauce that sweet-and-sour style flavor.
SUGAR – Granulated sugar provides sweetness and helps the sauce become syrupy and sticky as it bakes.
BROWN SUGAR – Brown sugar adds deeper sweetness with a slight molasses flavor, giving the sauce a richer taste.
SOY SAUCE – Soy sauce adds saltiness and savory umami flavor that balances the sauce’s sweetness.
THAI CHILI SAUCE – Thai chili sauce adds sweet heat and extra depth of flavor. Adjust the amount depending on how spicy you want the finished dish.
HOT COOKED RICE, FOR SERVING – Steamed rice is perfect for serving underneath the chicken because it soaks up the extra sweet and sticky sauce. White rice, jasmine rice, or brown rice will all work well.

cooking process collage of sweet sticky chicken tenders

Instructions for Sweet and Sticky Chicken Tenders

Preheat the oven to 425 degrees. Place the butter in a 9×13-inch glass baking dish and put the dish in the oven while it preheats. Watch it and remove the pan as soon as the butter melts so it doesn’t start to brown or burn.

Pat the chicken tenders dry with paper towels, then season both sides lightly with salt and pepper. Add the flour to a shallow dish and dredge each chicken tender, shaking off any excess. Arrange the coated chicken in a single layer in the melted butter.

Bake the chicken for 5 minutes, then carefully turn each tender over and bake for another 5 minutes. This gives the chicken a light golden coating before adding the sauce.

While the chicken is baking, prepare the sweet and sticky sauce. Add the chicken broth, white vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and Thai chili sauce to a medium saucepan. Whisk everything together, bring the mixture to a gentle simmer over medium heat, and cook for 2 to 3 minutes.

Pour the warm sauce evenly over the partially baked chicken tenders. Return the pan to the oven and bake for another 15 minutes, or until the chicken is fully cooked and the sauce has started to thicken. Keep in mind that the sauce will continue to thicken slightly as it cools.

Serve the chicken hot over steamed rice and spoon plenty of the sweet and sticky sauce over the top. Add your favorite vegetable on the side for a complete meal.

Sweet sticky chicken tenders over white rice with broccoli, with the baking dish of chicken in the background

Frequently Asked Questions

Can I use chicken breasts instead of chicken tenders?
Yes. Cut boneless, skinless chicken breasts into strips about the same size as chicken tenders so they cook evenly. Watch the baking time, since thinner pieces may cook a little faster.

Can I make the sauce less spicy?
Absolutely. Reduce the amount of Thai chili sauce or leave it out completely for a milder version. The sauce will still have plenty of sweet, tangy flavor from the ketchup, sugars, vinegar, and soy sauce.

Can I make the sauce spicier?
Yes. Add a little extra Thai chili sauce, a pinch of red pepper flakes, or a small amount of sriracha for more heat.

How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F in the thickest part. A meat thermometer is the easiest way to check without overcooking it.

Why does the sauce seem thin when it first comes out of the oven?
That’s normal. The sauce continues to thicken as it cools, so let the chicken rest for a few minutes before serving.

Can I make this recipe ahead of time?
You can prepare the sauce ahead and refrigerate it for a day or two. For the best texture, coat and bake the chicken right before serving so the flour coating stays tender instead of getting soggy.

What should I serve with Sweet and Sticky Chicken Tenders?
Steamed white rice is a great choice because it soaks up the extra sauce. Broccoli, green beans, roasted vegetables, or a simple side salad all work well too.

Can I use brown rice or cauliflower rice?
Yes. Brown rice works well if you want something a little heartier, and cauliflower rice is a good lower-carb option.

How should I store leftovers?
Store the chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days.

What is the best way to reheat leftovers?
Reheat gently in the microwave or in a covered skillet over low heat. Add a splash of chicken broth or water if the sauce has thickened too much in the refrigerator.

Sweet sticky chicken tenders served over white rice with steamed broccoli and a fork holding a bite of chicken

Tips and Tricks

Pat the chicken dry before seasoning. Removing excess moisture helps the flour stick better and gives the chicken a nicer coating as it bakes.
Shake off the extra flour. You only need a light coating. Too much flour can make the sauce pasty instead of glossy and sticky.
Don’t let the butter brown in the pan. Melt the butter while the oven preheats, then remove the dish as soon as it melts. Burned butter can give the finished dish a bitter flavor.
Keep the chicken in a single layer. Make sure the tenders don’t overlap. This helps them bake evenly and gives the sauce room to coat each piece.
Let the chicken rest before serving. Give the pan a few minutes out of the oven before plating. The sauce will thicken as it cools and cling better to the chicken and rice.

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This recipe is adapted from Mel’s Kitchen Cafe.

Sweet and Sticky Chicken Tenders

Ingredients for Sweet and Sticky Chicken

Instructions for Sweet and Sticky Chicken Tenders

Frequently Asked Questions

Tips and Tricks

For more recipes like this, try: