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 lightly packed brown sugar
– 4 cloves fresh minced garlic
– 2 large fresh jalapenos, sliced into 1/4-inch pieces
– Vegetable oil for frying
Instructions
1-Start by slicing 2 pounds of boneless, skinless chicken thighs into three pieces each for that tender, juicy result. This method keeps the meat moist while giving it a light, crispy coating from 1/4 cup of cornstarch.
2-First, season the chicken with 1/4 teaspoon salt and 1/2 teaspoon ground black pepper, then coat it evenly. Heat vegetable oil in a pan to 315°F (157°C) and fry the chicken in batches for 5-6 minutes. Once that’s done, crank the heat to 350°F (177°C) and fry again for 3-4 minutes to get that ultimate crunch.
3-While the chicken rests, whisk together the sauce: 1/4 cup low-sodium soy sauce, 1/4 cup water, 1/4 cup lightly packed brown sugar, and 4 minced garlic cloves. Add the sliced jalapenos and boil the mixture in a skillet. Toss in the fried chicken and jalapenos, stirring until the sauce thickens and the water evaporates about a few minutes more.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust the number of jalapenos or remove seeds to control the level of spiciness.
🍗 Double-fry the chicken for an extra crispy coating without drying out the meat.
🧂 Use low-sodium soy sauce to balance flavors and control saltiness in the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 9 g
- Sodium: 590 mg
- Fat: 6 g
- Carbohydrates: 16 g
- Protein: 30 g