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spicy jalapeno chicken recipe
Ben Carraoli

Spicy Jalapeno Chicken Recipe

When I first cooked this Spicy Jalapeno Chicken, I couldn’t believe how incredible it turned out. The crispy chicken, coated in a rich, spicy, and slightly sweet sauce, created the perfect balance of heat and flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Boneless Skinless Chicken Thighs – These offer a tender and juicy texture perfect for frying. Cut them into three pieces per thigh for uniform cooking.
  • Salt and Black Pepper – A pinch of these seasonings ensures the chicken is flavorful even before adding the sauce.
  • Cornstarch – Essential for achieving that light crispy coating when frying.
  • Low-Sodium Soy Sauce – Balances the saltiness and prevents the sauce from becoming overpowering.
  • Brown Sugar – Adds a depth of sweetness that counteracts the spice.
  • Fresh Garlic Minced – Elevates the flavor profile like no other seasoning can.
  • Fresh Jalapenos – Slice them into 1/4-inch rounds. Keep the seeds for extra heat or remove them for a milder kick.
  • Water – This is used to dilute the sauce just enough to coat all the ingredients evenly.

Method
 

  1. Start by seasoning the chicken pieces with salt and black pepper. Toss them in a mixing bowl, making sure they’re evenly coated with seasoning. Next, add the cornstarch and toss again until each piece is covered. This cornstarch coating will crisp up beautifully when fried.
  2. To make the sauce, whisk together the soy sauce, water, brown sugar, and minced garlic in a small bowl. Set this aside. If you love vibrant flavors, you can even add a pinch of chili flakes here for an extra layer of heat.
  3. Slice the jalapenos into even, circular pieces. For a milder dish, remove the seeds. Fry these slices briefly in hot oil to caramelize their flavor and set them aside on a paper towel until needed.
  4. Heat your heavy-bottomed pot with about four inches of oil to 315°F. Fry the chicken in batches, ensuring not to overcrowd the pot. Each batch should cook for 5–6 minutes until golden brown. Once finished, drain the chicken on a wire rack or paper towels. For an extra crunch, fry them a second time at 350°F for 3–4 minutes.
  5. Heat a large skillet over medium-high heat and pour in your prepared sauce. Once it begins to simmer, add the fried chicken and jalapenos. Stir everything together, ensuring every piece of chicken is well-coated in the thickened sauce. Serve hot and enjoy!

Notes

  • Double Frying Matters – Don’t skip the second fry. It turns the chicken extra crispy without drying it out.
  • Go Fresh – Use fresh garlic and jalapenos for the best flavor. Avoid pre-minced garlic as it can taste weaker.
  • Cut Uniform Chicken Pieces – This ensures even frying.
  • Adjust Heat Level – If you want a milder dish, deseed the jalapenos or reduce the quantity.