Spicy Jalapeno Chicken and Braised Beef Ribs with Holiday Favorites
This spicy jalapeno chicken is quick, bold, and full of flavor — tender chicken tossed in a sweet-and-spicy sauce with garlic and fresh jalapenos.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or wok for searing
- 1 Heavy-bottomed pot for frying
- 1 Tongs for handling chicken
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup low sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar lightly packed
- 4 cloves garlic minced
- 2 large jalapenos cut into ¼ inch slices
Instructions
Instructions
- Place the prepared chicken into a bowl with the salt and ground black pepper. Toss to coat well.
- Add the cornstarch and toss until all of the chicken is well coated. Set aside until ready to fry.
- In a smaller bowl, whisk together soy sauce, water, brown sugar, and garlic. Set aside.
- Slice the jalapenos into ¼ inch slices. Remove seeds for milder flavor if preferred.
- Add 4 inches of vegetable oil to a heavy-bottomed pot. Heat to 315°F.
- Fry the chicken in batches (4–5 pieces at a time) for 5–6 minutes, turning at halfway mark. Drain.
- Increase the oil heat to 350°F. Refry all chicken for another 3–4 minutes to crisp. Drain well.
- In a large skillet, over medium-high heat, boil the sauce mixture.
- Add the fried chicken and sliced jalapenos to skillet. Toss well and cook until sauce thickens and water evaporates.
- Garnish and serve immediately over rice or noodles.
Notes
Want it less spicy? Remove the seeds from the jalapenos. For extra crispness, don’t skip the second fry. Use chicken breast if preferred but watch cook time closely.