Crispy Spicy Jalapeño Chicken

Name: Crispy Spicy Jalapeño Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Thighs (Ensures juicy meat and a heart-healthy choice.); 0.5 cup Cornstarch; 1 teaspoon Salt (Essential for seasoning and enhancing flavor.); 0.5 teaspoon Black Pepper; 0.5 cup Vegetable Oil (Perfect for frying; swap with canola or peanut oil if needed.); 0.25 cup Low-Sodium Soy Sauce (Balances the flavor; use tamari for gluten-free.); 0.25 cup Water (Helps create the perfect glaze.); 2 tablespoon Brown Sugar (Adds sweetness to the dish; use lightly packed for accuracy.); 2 clove Garlic (Fresh aroma and flavor; opt for minced over powdered.); 1 each Jalapeños (Bright, spicy kick; remove seeds for a milder taste.)

4 servings

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

Boneless
Skinless Chicken Thighs, Ensures juicy meat and a heart-healthy choice.
1 lb
Cornstarch
½ c
Salt
Essential for seasoning and enhancing flavor.
1 tsp
Black Pepper
½ tsp
Vegetable Oil
Perfect for frying; swap with canola or peanut oil if needed.
½ c
Low-Sodium Soy Sauce
Balances the flavor; use tamari for gluten-free.
¼ c
Water
Helps create the perfect glaze.
¼ c
Brown Sugar
Adds sweetness to the dish; use lightly packed for accuracy.
2 tbsp
Garlic
Fresh aroma and flavor; opt for minced over powdered.
2 clove
each Jalapeños
Bright, spicy kick; remove seeds for a milder taste.
1

Directions

Preparation

1
Rinse and pat dry the chicken thighs, ensuring they’re free of excess moisture.
2
In a bowl, combine the cornstarch, salt, and black pepper. Mix well to create your coating mixture.
3
Cut the chicken into bite-sized pieces.
4
Slice the jalapeños thinly and set aside.
5
Measure out soy sauce, water, brown sugar, and minced garlic in a separate bowl for the glaze.

Cooking/assembling

1
Heat vegetable oil in a deep skillet over medium-high heat.
2
Dredge chicken pieces in the cornstarch mixture until evenly coated.
3
Carefully place the chicken in the hot oil, frying in batches for about 5 minutes, until golden brown and crispy.
4
Remove the chicken and drain excess oil on paper towels; keep warm.
5
Add garlic and jalapeños to remaining oil for about 1 minute until fragrant, then stir in the soy sauce mixture.

Serving

1
Add the crispy chicken back to the pan, tossing to coat every piece in the glaze.
2
Cook for an additional 2-3 minutes until the chicken is warmed through.
3
Transfer to a platter, drizzle with remaining glaze, and garnish with sliced jalapeños if desired.
4
Serve hot over steamed vegetables or brown rice.