Spicy Jalapeno Chicken (Print Version)

Ingredients:

01 - 2 pounds boneless skinless chicken thighs.
02 - 1/4 cup cornstarch.
03 - 1/4 teaspoon salt.
04 - 1/2 teaspoon ground black pepper.
05 - 1/4 cup low sodium soy sauce.
06 - 1/4 cup water.
07 - 1/4 cup brown sugar, lightly packed.
08 - 4 cloves garlic, minced.
09 - 2 large jalapenos, cut into 1/4 inch slices.

Instructions:

01 - Place the prepared chicken into a bowl with salt and black pepper. Toss to coat well.
02 - Add the cornstarch and toss until all the chicken is coated. Set aside.
03 - In a separate bowl, whisk soy sauce, water, brown sugar, and garlic. Set aside.
04 - Slice jalapenos into 1/4 inch slices. Remove seeds for a milder taste, or leave them in for more heat. Set aside.
05 - Heat 4 inches of vegetable oil to 315°F in a heavy-bottomed pot.
06 - Fry the chicken in batches, turning halfway, for 5-6 minutes.
07 - Increase oil temperature to 350°F and refry the chicken for 3-4 minutes. Drain well.
08 - In a large skillet, bring the sauce mixture to a boil over medium-high heat.
09 - Add the fried chicken and jalapenos. Toss well and continue until the sauce thickens.
10 - Transfer to a plate and garnish.

Notes:

01 - Use chicken thighs for better flavor.
02 - Second fry adds extra crispness to the chicken.
03 - Adjust jalapeno heat by removing or keeping the seeds.

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