Spicy Jalapeno Chicken (Print version)
Crispy chicken thighs tossed in a sticky garlic jalapeno sauce with sweet heat and a juicy center.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
3/4 teaspoon kosher salt
03 -
1/2 teaspoon ground black pepper
04 -
1/2 cup (64 g) cornstarch
05 -
4 cups neutral oil, for frying
For the jalapeno sauce
06 -
1/3 cup (80 ml) low sodium soy sauce
07 -
1/3 cup (80 ml) water
08 -
1/4 cup (50 g) packed light brown sugar
09 -
4 cloves garlic, minced
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon toasted sesame oil
12 -
3 large jalapenos, sliced into thin rings
For serving
13 -
Cooked white rice, optional
14 -
Sliced green onions or cilantro, optional
# Instructions:
01 -
Place the chicken pieces in a large bowl. Add salt and pepper, then toss until evenly seasoned.
02 -
Add the cornstarch and toss until every piece has a dry, even coating. Let the chicken rest for 10 minutes while the oil heats.
03 -
Whisk soy sauce, water, brown sugar, garlic, rice vinegar, and sesame oil in a small bowl. Slice the jalapenos and set them nearby.
04 -
Heat 3-4 inches of oil in a heavy pot to 315°F. Fry the chicken in batches for 5-6 minutes, turning once, until cooked through and lightly golden. Transfer to a wire rack.
05 -
Raise the oil to 350°F. Fry the chicken again in batches for 2-3 minutes until crisp and deeper golden. Return it to the rack.
06 -
Pour the sauce into a large skillet and bring it to a lively boil over medium-high heat. Cook for 2-3 minutes until slightly thickened.
07 -
Add the jalapeno slices and fried chicken to the skillet. Toss for 1-2 minutes until the glaze clings to the chicken. Serve hot with rice and herbs if using.
# Good to know:
01 -
Best served right after glazing while the chicken is crisp.
02 -
Remove jalapeno seeds and ribs for milder heat.
03 -
Chicken should reach 165°F internally.