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Crispy spicy jalapeño chicken served with dipping sauce on a plate.

Crispy Spicy Jalapeño Chicken

A flavorful dish featuring crispy fried chicken tossed in a sweet and spicy sauce, perfect for weeknight dinners and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1.5 lbs boneless chicken thighs or breasts, cut into bite-size pieces Thighs are recommended for juicier bites.
  • 1 cup cornstarch
  • 2 eggs beaten
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • Oil for frying (vegetable or canola)
Sauce Ingredients
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons chili garlic sauce Adjust to taste.
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 fresh jalapeños, sliced
  • 1 tablespoon chopped parsley or cilantro Cilantro can be substituted.
  • Sesame seeds (optional)

Method
 

Preparation
  1. Season the chicken pieces with salt, pepper, and garlic powder; toss well so every piece is lightly coated.
  2. Dip each piece into the beaten eggs, letting excess drip off, and coat thoroughly with cornstarch so it looks matte and even.
Frying
  1. Heat oil in a deep skillet to about 350°F (175°C); you’ll see thin wisps of steam and a faint shimmer on the surface.
  2. Fry the chicken in batches for 4–5 minutes until golden brown and crispy; the edges should crackle and the meat should feel firm to the touch. Drain on paper towels.
Making the Sauce
  1. In a separate pan, combine soy sauce, honey, brown sugar, chili garlic sauce, rice vinegar, garlic, and ginger; stir and bring the sauce to a gentle simmer.
  2. Stir in the cornstarch slurry, and cook until the sauce thickens and turns glossy.
Combining and Serving
  1. Add the crispy chicken to the sauce and toss quickly so each piece wears a shiny coat; garnish with sliced jalapeños, herbs, and sesame seeds before serving.

Notes

Store in an airtight container for up to 3 days. Freeze cooked chicken in sauce for up to 2 months; thaw overnight in the fridge.