Crispy Spicy Jalapeño Chicken – Better Than Takeout with an Extra Crunch!
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- Vegetable oil, for frying
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 2 large jalapeños, sliced into ¼-inch rings
Optional Garnish
- Sliced green onions
- Sesame seeds
- Steamed white rice (for serving)
Instructions
1. Prepare the Chicken
Place the chicken pieces in a large bowl. Add the cornstarch, salt, and black pepper. Toss well until every piece is evenly coated. The cornstarch helps create that crispy coating.
2. Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat (around 350°F / 175°C).
Carefully add the chicken pieces in batches so the pan doesn’t overcrowd. Fry for 4–6 minutes, turning occasionally, until the chicken is golden brown and crispy.
Remove with a slotted spoon and place on a plate lined with paper towels.
3. Make the Sauce
In a separate pan or wok over medium heat, add:
- soy sauce
- water
- brown sugar
- minced garlic
Stir and cook for 2–3 minutes until the sugar dissolves and the sauce starts to simmer.
4. Add the Jalapeños
Add the sliced jalapeños to the sauce and cook for about 1 minute to release their spicy flavor.
5. Combine
Add the crispy fried chicken to the sauce. Toss well so every piece is coated. Cook for another 1–2 minutes until the sauce slightly thickens and sticks to the chicken.
6. Serve
Serve hot over steamed rice. Garnish with green onions and sesame seeds if desired.
Tips for Extra Crunch
- Double fry the chicken (fry once, rest 3 minutes, fry again 1–2 minutes).
- Use chicken thighs instead of breasts for juicier meat.
- Add a pinch of red pepper flakes if you want it even spicier.