Description
Spicy Jalapeno Chicken is a crispy, golden-fried chicken coated in a sweet, savory, and spicy sauce. Packed with bold flavors and a customizable spice level, this dish is perfect for anyone who loves a little heat. The crispy exterior and juicy inside make it a crowd-pleaser, and it comes together in just 35 minutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 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, sliced into 1/4-inch rounds
- 4 inches of vegetable oil (for frying)
Instructions
- Prepare the Chicken: Place the chicken in a bowl and season with salt and black pepper. Toss with cornstarch until every piece is evenly coated. Let it sit while preparing the sauce and heating the oil.
- Mix the Sauce: In a separate bowl, combine the soy sauce, water, brown sugar, and minced garlic. Stir well to dissolve the sugar and set aside. Slice the jalapenos into thin rounds, removing the seeds if you want a milder flavor.
- Heat the Oil: In a heavy-bottomed pot, heat about four inches of vegetable oil to 315°F. If you don’t have a thermometer, test with a small piece of chicken—it should sizzle immediately but not burn too quickly.
- Fry the Chicken: Carefully lower the coated chicken into the hot oil using tongs. Fry in batches to avoid overcrowding, allowing each piece to cook for about 5-6 minutes until golden brown. Remove the fried chicken and drain on paper towels.
- Double Fry for Extra Crispiness: Increase the oil temperature to 350°F and return all the fried chicken to the pot. Fry for another 3-4 minutes until the coating is extra crispy. Remove from the oil and drain again.
- Combine Everything: In a large skillet over medium-high heat, bring the sauce mixture to a boil. Add the fried chicken and sliced jalapenos, stirring continuously until the sauce thickens and coats the chicken evenly. Once the water content evaporates and the sauce becomes glossy, transfer to a serving plate.
Notes
- For the best texture, use boneless, skinless chicken thighs instead of breast meat, as they remain juicy and tender.
- If deep frying isn’t an option, try baking at 400°F for 20-25 minutes or air-frying at 375°F for 12-15 minutes.
- The second fry step ensures a crispier coating, but you can skip it if you prefer a lighter texture.
- To store, keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer for the best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 245 kcal
- Sugar: 9g
- Sodium: 590mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 144mg