Description
This Crispy Spicy Jalapeño Chicken recipe features tender chicken thighs that are double-fried for an irresistibly crispy texture, then tossed in a savory, sweet, and spicy jalapeño-infused sauce. The dish combines crunchy coating with a bold spicy glaze, perfect for those who love flavorful fried chicken with a kick.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil or another high-smoke-point oil for frying (enough for 3-4 inches deep)
Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 2 large jalapeños, sliced into 1/4-inch rings
Instructions
- Prep the Chicken: In a large bowl, toss the chicken pieces with salt and pepper evenly. Sprinkle the cornstarch over the chicken and toss again until all pieces are lightly coated. Set aside while preparing the oil.
- Mix the Sauce: In a small bowl, whisk together soy sauce, water, brown sugar, and minced garlic until the sugar is mostly dissolved. Set the sauce mixture aside.
- First Fry: Heat 3-4 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 315°F (157°C). Using tongs, carefully add the chicken pieces in small batches (5-6 at a time) without overcrowding. Fry for 5-6 minutes until cooked through but still pale in color. Remove the chicken with a slotted spoon and drain on a wire rack.
- Second Fry: Increase the oil temperature to 350°F (177°C). Return the partially cooked chicken pieces to the hot oil and fry for another 3-4 minutes until golden brown and extra crispy. Drain well again on the wire rack.
- Assemble the Dish: Heat a large skillet or wok over medium-high heat. Pour in the prepared sauce mixture and bring it to a rolling boil. Let it bubble for about one minute until it thickens slightly.
- Toss and Serve: Add the double-fried chicken and sliced jalapeños to the skillet. Toss continuously for 1-2 minutes until the chicken is fully coated in the glaze and the sauce becomes thick and sticky. Serve immediately while hot and crispy.
Notes
- Do not overcrowd the frying pot to maintain high oil temperature and avoid steaming the chicken.
- Use a kitchen thermometer to monitor oil temperature for the best crispy results.
- Prepare all ingredients before starting to fry to ensure a smooth cooking process.
- For a milder sauce, remove seeds and membranes from jalapeños; wearing gloves is recommended when handling them.
