Ingredients

2 pounds boneless skinless chicken thighs

1/4 cup cornstarch

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup low sodium soy sauce

1/4 cup water

1/4 cup brown sugar, lightly packed

4 cloves garlic, minced

2 large jalapenos, cut into 1/4 inch slices

Vegetable oil for frying (about 4 inches deep)

Instructions

Step 1: Place the chicken thighs in a bowl and season with salt and ground black pepper. Toss to coat evenly.

Step 2: Add the cornstarch to the bowl and toss until all the chicken pieces are fully coated. Set aside while you prepare the sauce.

Step 3: In a smaller bowl, whisk together soy sauce, water, brown sugar, and minced garlic until well combined. Set this sauce mixture aside.

Step 4: Slice the jalapenos into 1/4 inch rounds. For less heat, remove the seeds; to keep it spicy, leave the seeds in. Set aside.

Step 5: Heat about four inches of vegetable oil in a heavy-bottomed pot to 315°F (157°C).

Step 6: Using tongs, carefully lower chicken pieces into the hot oil without overcrowding. Fry in batches of 4–5 pieces for 5-6 minutes, turning halfway through.

Step 7: Remove all chicken pieces after the first fry. Increase the oil temperature to 350°F (177°C). Return the chicken to the oil for a second fry of 3-4 minutes to achieve extra crispiness. Drain well.

Step 8: In a large skillet over medium-high heat, bring the prepared sauce mixture to a boil.

Step 9: Add the fried chicken pieces and sliced jalapenos to the skillet. Toss to coat the chicken evenly in the sauce.

Step 10: Stir the chicken and sauce frequently until the sauce thickens and reduces, coating the chicken nicely. Serve immediately.

Tips & Variations

For a milder dish, remove all seeds from the jalapenos before cooking. For extra spice, add an extra jalapeno or some crushed red pepper flakes.

If you prefer chicken breasts, pound them evenly and adjust frying time to keep them tender and avoid dryness.

Use a thermometer to maintain consistent oil temperature; this ensures crispy, not greasy, chicken.

Try swapping brown sugar with honey or maple syrup for a different sweetness profile.

Storage

Store leftover Spicy Jalapeno Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or use a microwave and then briefly pan-fry to refresh the texture. Avoid storing the sauce separately as the flavors are best combined.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. Pound them to an even thickness and watch frying times closely to keep them juicy.

How spicy is this dish?

The heat level depends on whether you keep jalapeno seeds and how many you use. Removing the seeds reduces heat considerably, making it mild, while leaving them in provides a noticeable but balanced spice.