Sticky Sweet Chili Chicken Tenders

Sticky Sweet Chili Chicken Tenders deliver juicy chicken, caramelized edges, and a glossy glaze with just the right sweet-spicy finish. A light cornstarch coating helps the tenderloins brown quickly in the skillet, while keeping the centers moist and tender.

The sauce combines sweet chili sauce, honey, soy sauce, rice vinegar, garlic, ginger, and sriracha. It tastes bold and balanced rather than simply sugary. A small splash of water keeps the glaze from tightening too quickly, while butter gives it a smooth, rich finish.

This easy chicken dinner comes together in one skillet and is ready in about 30 minutes. Serve the tenders over warm rice, alongside roasted vegetables, or tucked into crisp lettuce cups. The sauce clings beautifully to every piece, so even the simplest side dish gets a little extra flavor.

Recipe Yield: 4 servings

INGREDIENTS

Chicken:
1 1/2 lb chicken tenderloins, tough tendons trimmed if needed
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp cornstarch
2 tbsp avocado oil, divided

Sweet Chili Sauce:
1/3 cup Thai-style sweet chili sauce
3 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 tsp sriracha
1 tsp toasted sesame oil
3 tbsp water
1 tsp cornstarch
1 tbsp unsalted butter
4 garlic cloves, finely minced
1 1/2 tsp finely grated fresh ginger

Garnish:
1 tbsp sesame seeds
2 green onions, thinly sliced

INSTRUCTIONS

1. Make the sauce:
Whisk the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, sesame oil, water, and 1 tsp cornstarch until completely smooth.

2. Prepare the chicken:
Pat the chicken very dry. Toss it with the salt, black pepper, smoked paprika, garlic powder, and 2 tbsp cornstarch just before cooking.

3. Sear the tenders:
Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Cook half the chicken for 2–3 minutes per side until golden and nearly cooked through. Transfer to a plate, then repeat with the remaining oil and chicken.

4. Cook the aromatics:
Reduce the heat to medium-low. Add the butter, garlic, and ginger. Cook for about 30 seconds, stirring constantly, until fragrant.

5. Thicken the glaze:
Whisk the sauce again, then pour it into the skillet. Simmer gently for 1–2 minutes, stirring and scraping up the browned bits, until glossy and lightly thickened.

6. Finish the chicken:
Return the chicken and collected juices to the skillet. Turn the tenders through the glaze for 1–2 minutes until evenly coated and cooked to 165°F internally.

7. Serve:
Transfer the chicken to a serving platter. Spoon the remaining glaze over the top, then finish with sesame seeds and sliced green onions.

Helpful Tips to Perfect This Recipe

• Coat the chicken immediately before cooking. Letting cornstarch-coated chicken sit too long draws moisture to the surface and can make the coating gummy.
• Give the tenders enough room. Searing in two batches creates caramelized edges and prevents the chicken from steaming.
• Watch the final cooking time. Chicken tenderloins cook quickly, so remove them from the initial sear while they are still slightly underdone. They will finish gently in the glaze.
• Adjust the heat to your sauce. Sweet chili sauces vary by brand. Start with 2 tsp sriracha, then add more only when a hotter finish is desired.
• Keep the glaze at a gentle simmer. Honey can scorch over high heat. Once the sauce looks glossy and coats the chicken, it is ready.