Spicy Jalapeno Chicken Fry (Print-Friendly Format)
Crispy chicken tossed with spicy jalapeno and sweet, savoury glaze. Adjust heat for your ideal flavor experience.
# Required Ingredients:
→ Chicken Preparation
01 -
900 grams boneless, skinless chicken thighs, sliced into uniform pieces
02 -
1.5 grams salt
03 -
1 gram ground black pepper
04 -
32 grams cornstarch
→ Sauce Base
05 -
60 milliliters low sodium soy sauce
06 -
60 milliliters water
07 -
50 grams light brown sugar, packed
08 -
4 cloves garlic, minced
→ Vegetables and Aromatics
09 -
2 large jalapenos, sliced into 0.6 cm rounds
→ Frying
10 -
Sufficient vegetable oil, for deep frying
# How to Make It:
01 -
Combine the sliced chicken thighs with salt and ground black pepper in a large bowl, ensuring even distribution of seasoning.
02 -
Add cornstarch to the chicken pieces and toss until all surfaces are well coated. Set aside until ready to fry.
03 -
In a small bowl, whisk together soy sauce, water, brown sugar, and minced garlic until fully blended. Reserve for later use.
04 -
Slice jalapenos into 0.6 cm rounds, removing seeds for a milder result or retaining them for increased heat. Set aside.
05 -
Pour approximately 10 centimeters of vegetable oil into a heavy-bottomed pot and heat to 157°C. Working in small batches, carefully lower coated chicken pieces into the hot oil with tongs. Fry each batch for 5–6 minutes, turning halfway, until lightly golden. Do not overcrowd the pot.
06 -
Increase oil temperature to 177°C. Return all fried chicken to the hot oil and fry for an additional 3–4 minutes to enhance crispiness. Remove and drain thoroughly on paper toweling.
07 -
Transfer the sauce mixture to a large skillet over medium-high heat and bring to a boil. Add the fried chicken pieces and sliced jalapenos. Toss continuously until the sauce thickens and fully coats the chicken.
08 -
Once the sauce has reduced to a sticky glaze and the chicken is coated evenly, transfer to a serving dish and garnish as desired.
# Additional Information:
01 -
For optimal results, slice each thigh into three uniform pieces along natural seams for even cooking and crisp texture.