Crispy Spicy Jalapeño Chicken
Enjoy the bold flavors of takeout with this hearty, protein-packed Crispy Spicy Jalapeño Chicken that is perfect for busy families and meal prep. Gluten-free and diabetic-friendly, it brings excitement to your dinner table without compromising on health.
Ingredients
Chicken
- 1 lb Boneless, Skinless Chicken Thighs Ensures juicy meat and a heart-healthy choice.
Coating
- 1/2 cup Cornstarch Provides that irresistible crunchy coating; don’t substitute!
- 1 tsp Salt Essential for seasoning and enhancing flavor.
- 1/2 tsp Black Pepper Adds heat; adjust to your preference.
Cooking Ingredients
- 1/2 cup Vegetable Oil Perfect for frying; swap with canola or peanut oil if needed.
- 1/4 cup Low-Sodium Soy Sauce Balances the flavor; use tamari for gluten-free.
- 1/4 cup Water Helps create the perfect glaze.
- 2 tbsp Brown Sugar Adds sweetness to the dish; use lightly packed for accuracy.
- 2 cloves Garlic Fresh aroma and flavor; opt for minced over powdered.
- 1-2 each Jalapeños Bright, spicy kick; remove seeds for a milder taste.
Instructions
Preparation
- Rinse and pat dry the chicken thighs, ensuring they’re free of excess moisture.
- In a bowl, combine the cornstarch, salt, and black pepper. Mix well to create your coating mixture.
- Cut the chicken into bite-sized pieces.
- Slice the jalapeños thinly and set aside.
- Measure out soy sauce, water, brown sugar, and minced garlic in a separate bowl for the glaze.
Cooking/Assembling
- Heat vegetable oil in a deep skillet over medium-high heat.
- Dredge chicken pieces in the cornstarch mixture until evenly coated.
- Carefully place the chicken in the hot oil, frying in batches for about 5 minutes, until golden brown and crispy.
- Remove the chicken and drain excess oil on paper towels; keep warm.
- Add garlic and jalapeños to remaining oil for about 1 minute until fragrant, then stir in the soy sauce mixture.
Serving
- Add the crispy chicken back to the pan, tossing to coat every piece in the glaze.
- Cook for an additional 2-3 minutes until the chicken is warmed through.
- Transfer to a platter, drizzle with remaining glaze, and garnish with sliced jalapeños if desired.
- Serve hot over steamed vegetables or brown rice.
Notes
For the best results, double coat the chicken in cornstarch, keep leftovers in an airtight container for up to 3 days, and use the oven for reheating to retain texture.