If you crave bold flavors and a fiery kick, this Spicy Jalapeño Chicken is about to become your new favorite dinner. Crispy chicken bites are coated in a sticky, garlicky sauce with the unmistakable heat of fresh jalapeños. This recipe is quick, easy, and perfect for weeknight meals or impressing guests. Plus, with chef CookWithKushal’s pro tips, you’ll get restaurant-quality results every time.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado or vegetable oil (divided)
- 2 large jalapeños, sliced into rings (leave seeds in for extra heat)
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1/2 yellow onion, diced (optional)
- 1 tsp sesame oil (optional, for extra flavor)
- Fresh cilantro or sesame seeds for garnish
- Cooked white rice, for serving
Step-by-Step Instructions
Step 1: Prep the Chicken
- Pat the chicken pieces dry with a paper towel.
- In a large bowl, mix cornstarch, salt, and pepper.
- Add chicken and toss until every piece is well coated. This coating gives the chicken its signature crispy texture135.
CookWithKushal Tip:
Always pat the chicken dry before coating. This ensures maximum crispiness when frying.
Step 2: Sear the Jalapeños
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Add sliced jalapeños and sauté for 1-2 minutes until fragrant.
- Remove jalapeños with a slotted spoon and set aside5.
CookWithKushal Tip:
Searing jalapeños first mellows their raw heat and infuses the oil with spicy flavor.
Step 3: Fry the Chicken
- Add the remaining oil to the skillet.
- Fry the coated chicken in batches, making sure not to overcrowd the pan.
- Cook for about 5-6 minutes, turning to brown all sides, until chicken is golden and cooked through (internal temperature should reach 165°F)135.
- Remove chicken and set aside.
CookWithKushal Tip:
Fry in batches for even browning. Overcrowding the pan steams the chicken instead of crisping it.
Step 4: Make the Sauce
- In a small bowl, whisk together soy sauce, water, brown sugar, and minced garlic.
- Optional: Add 1 tsp sesame oil for a nutty aroma35.
Step 5: Sauté Aromatics & Combine
- In the same skillet (add a little oil if needed), sauté diced onion for 2-3 minutes until soft.
- Return the chicken and jalapeños to the pan.
- Pour in the sauce and toss to coat everything evenly.
- Simmer on medium heat for 2-3 minutes, stirring, until the sauce thickens and glazes the chicken135.
CookWithKushal Tip:
Don’t rush the simmer—let the sauce reduce until it’s sticky and coats the chicken for maximum flavor.
Step 6: Garnish & Serve
- Remove from heat.
- Garnish with chopped cilantro or sesame seeds.
- Serve hot over steamed rice.
Chef CookWithKushal’s Pro Tips
- Heat Level: For extra spice, leave jalapeño seeds in or add a pinch of red pepper flakes to the sauce.
- Chicken Choice: Thighs stay juicier, but breasts work for a leaner option.
- Batch Frying: Always fry in small batches for the crispiest results.
- Make-Ahead: Prep chicken and sauce ahead; fry chicken just before serving for best texture.
- Serving Ideas: Try with fried rice or steamed veggies for a complete meal.
Final Thoughts
This Spicy Jalapeño Chicken is the perfect fusion of heat, crunch, and sweet-savory flavor. With chef CookWithKushal’s expert tips, you’ll master this dish in no time. Add it to your recipe collection and enjoy a restaurant-worthy meal at home—ready in under 30 minutes!