Spicy Jalapeño Chicken
Directions
- 1Season chicken with salt and black pepper in a large bowl. Toss to coat evenly.
- 2Add cornstarch to the bowl and toss until all chicken pieces are coated.
- 3In a separate bowl, whisk together soy sauce, water, brown sugar, and minced garlic. Set aside.
- 4Heat about 4 inches of vegetable oil in a heavy-bottomed pot to 315°F.
- 5Fry chicken in batches (4-5 pieces at a time) for about 5-6 minutes, turning halfway through. Do not overcrowd.
- 6Once all chicken is fried, increase oil temperature to 375°F. Fry all chicken again (second fry) for another 3-4 minutes to crisp up.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon ground black pepper
- 1 1/4 cup cornstarch
- 1 1/4 cup low sodium soy sauce
- 1 1/4 cup water
- 1 1/4 cup brown sugar,lightly packed
- 4 cloves garlic,minced
- 2 large jalapeño, sliced into 1/4-inch rounds (remove seeds for less heat)
- Vegetable oil, for frying
Equipment
large bowlseparate bowlheavy-bottomed pot
Tips
- For less heat, remove seeds from jalapeños.
- Do not overcrowd the pot when frying chicken.
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