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Easy and Flavorful Jalapeno Chicken

Quick, easy, and packed with a perfect balance of heat and sweetness, this jalapeno chicken recipe delivers juicy, crispy chicken bites with a bold, flavorful sauce that's perfect for busy weeknights or entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Jalapeno Chicken
  • 2 lb boneless chicken thighs cut into pieces
  • 1/4 cup cornstarch for coating
  • seasonings salt, pepper, paprika
  • 1/2 cup diced onions
  • 2 jalapenos sliced
  • vegetable oil for shallow frying
For the Sauce
  • soy sauce
  • cold water
  • brown sugar
  • ground ginger
  • minced garlic
  • cornstarch for thickening sauce
  • red pepper flakes optional for extra kick

Equipment

  • Large bowl
  • Large Skillet or Frying Pan
  • Tongs or Spatula

Method
 

  1. Step 1: Toss chicken pieces in a bowl with cornstarch, salt, pepper, and paprika until evenly coated for a crispy texture.
  2. Step 2: Whisk together all sauce ingredients in a separate bowl until smooth and set aside.
  3. Step 3: Heat vegetable oil in a pan to 350°F (175°C) for shallow frying.
  4. Step 4: Fry chicken pieces for 7–8 minutes, turning occasionally until golden and cooked through. Transfer to paper towels to drain excess oil, leaving about 2 tbsp oil in the pan.
  5. Step 5: Add sliced jalapenos to the pan and cook for 2 minutes to infuse the oil with their spicy aroma.
  6. Step 6: Add diced onions and cook for 1 minute until softened.
  7. Step 7: Pour in the prepared sauce and simmer until thickened, bubbling gently and coating the pan.
  8. Step 8: Return chicken to the pan and toss to coat every piece with the luscious sauce.
  9. Step 9: Remove from heat and serve immediately while hot and fresh.

Notes

Make it gluten-free by using tamari or gluten-free soy sauce and cornstarch alternatives. Try swapping jalapenos for serrano peppers for more heat or adding a splash of pineapple juice to the sauce for a sweet twist. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.