Crispy Spicy Jalapeño Chicken

Ingredients

2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil or another high-smoke-point oil, for frying
1/4 cup low-sodium soy sauce
1/4 cup water
1/4 cup brown sugar lightly packed
4 cloves garlic minced
2 large jalapeños sliced into ¼-inch rings

Directions

In a large bowl, toss the chicken pieces with the salt and pepper. Sprinkle the cornstarch over top and toss again until every piece is evenly and lightly coated. Set aside while you prep the oil.

In a separate small bowl, whisk together the soy sauce, water, brown sugar, and minced garlic until the sugar is mostly dissolved. Set aside.

Heat about 3-4 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 315°F. Using tongs, carefully add the chicken in small batches (about 5-6 pieces at a time), frying for 5-6 minutes until cooked through but still pale. Do not overcrowd the pot. Remove with a slotted spoon and let it drain on a wire rack.

Increase the oil temperature to 350°F. Return the cooked chicken to the pot and fry for another 3-4 minutes, or until a beautiful golden brown and extra crispy. Drain well on the wire rack again.

In a large skillet or wok over medium-high heat, pour in the sauce mixture and bring it to a rolling boil. Let it bubble for about a minute to thicken slightly.

Add the double-fried chicken and sliced jalapeños to the skillet with the bubbling sauce. Toss continuously for 1-2 minutes until the chicken is fully coated and the sauce has thickened into a perfect glaze. Serve immediately while it’s hot and crispy!