Sweet Spicy Sticky Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
5 to 6 servings
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Course
Main Course
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Cuisine
American
Sweet Spicy Sticky Chicken
Description
The recipe begins by melting butter in a baking dish, then seasoning chicken tenderloins with salt and pepper before lightly dredging them in flour. After an initial bake, the chicken is topped with a sauce made by simmering chicken broth, vinegar, ketchup, granulated and brown sugar, soy sauce, and chili garlic sauce. This second baking step cooks the chicken through while thickening and caramelizing the sauce.
The finished chicken has a glossy, sticky coating that melds sweet, tangy, and spicy flavors, with the mild heat primarily from the chili garlic sauce. The flour coating helps the sauce adhere and create a slight crust during baking.
This dish pairs well with hot cooked rice to balance flavors and absorb the sauce. Adjusting the amount of chili garlic sauce allows for customizable heat levels according to preference.
Simmering the sauce before pouring it over the chicken ensures quicker thickening in the oven and prevents overcooking the meat. Different chili garlic sauces vary in spiciness, so tasting and adjusting the sauce quantity is advised for desired heat.
Ingredients
- 3 tablespoons butter cut into pieces
- 1 ½ pounds chicken tenderloin
- salt
- black pepper
- ⅓ cup all-purpose flour
- ¼ cup chicken broth
- ¼ cup white vinegar or apple cider vinegar
- ¼ cup ketchup
- ¼ cup granulated sugar
- ¼ cup light brown sugar or dark brown sugar, packed
- 1 tablespoon soy sauce
- 1 tablespoon Chili garlic sauce
- rice hot, cooked, for serving
Instructions
- Preheat oven to 425 degrees F. Place butter in glass 9X13-pan. Place in oven so the butter can melt. (Don't let it burn!) Remove from the oven when butter is melted. Alternately, you can melt the butter and spread in the pan (but where's the fun in that?).
- Pat the chicken tenders dry with paper towels. Season lightly on both sides with salt and pepper.
- Place the flour in a shallow dish. Dredge the chicken tenders in flour to coat. Shake off excess. Place the chicken in a single layer in the buttered pan.
- Bake for 10 minutes. It will bake longer in a following step. While the chicken bakes, make the sauce.
- In a medium saucepan, whisk together the broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce and chili garlic sauce. Bring the mixture to a simmer over medium heat, and cook for 2 to 3 minutes.
- Pour the sauce over the chicken and return to the oven to bake for 15 minutes until chicken is baked through and the sauce is bubbly and slightly thickened. The sauce will continue to thicken out of the oven as it cools.
- Serve the chicken and sauce over hot, cooked rice.
Notes
- Simmer the sauce on the stovetop before adding to chicken to thicken it quickly during baking and protect chicken from overcooking.
- Adjust chili garlic sauce amount to control spiciness; brands can vary in heat intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 616mg | 26% |
| Fiber | 0.4g | 2% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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