Description
This mouthwatering Jalapeño Chicken recipe features tender seared chicken thighs coated in a lightly crispy cornstarch crust, tossed with a savory-sweet soy-based sauce infused with garlic, ginger, and fresh jalapeño peppers. Perfectly balanced with heat, sweetness, and aromatic depth, served over fluffy white rice and garnished with sesame seeds for a nutty finish.
Ingredients
Scale
For the chicken:
- 2 lb chicken thighs (cut into 1-inch chunks for even searing)
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (preferably Bertolli for a clean, neutral fry)
For the sauce and aromatics:
- 1/2 cup soy sauce (use Kikkoman for best flavor)
- 1/3 cup water
- 1/4 cup brown sugar
- 1 tsp sesame oil
- 2 tsp garlic (minced)
- 1 tsp fresh ginger (minced)
- 1/2 yellow onion (sliced into thin 1/4-inch wedges)
- 2 jalapeño peppers (sliced into thin rounds, seeds removed for moderate heat)
For serving:
- Sesame seeds (for garnish)
- Cooked white rice
Instructions
- Prepare the chicken coating: Cut chicken thighs into 1-inch chunks for even cooking. In a shallow bowl, mix cornstarch, salt, and black pepper. Toss chicken pieces in this mixture until lightly and evenly coated, then set aside on a plate to avoid excess coating.
- Make the sauce: In a bowl, whisk together soy sauce, water, brown sugar, sesame oil, minced garlic, and minced ginger until the sugar is fully dissolved. Set aside for later use.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. In batches to avoid overcrowding, sear the coated chicken pieces for 2-3 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer cooked chicken to a clean plate.
- Sauté aromatics: In the same skillet, keeping the flavorful browned bits, add sliced yellow onion and jalapeño peppers. Cook for 4-6 minutes, stirring occasionally, until onions are translucent and jalapeños soften, enhancing sweetness and flavor complexity.
- Combine and finish cooking: Return seared chicken to the skillet with onions and jalapeños. Pour in the prepared sauce and stir to coat all ingredients evenly. Cook for an additional 2-3 minutes, stirring gently, until sauce thickens slightly and coats the chicken nicely.
- Serve: Spoon the jalapeño chicken and sauce over cooked white rice. Garnish generously with sesame seeds for a nutty aroma and appealing presentation.
Notes
- Removing jalapeño seeds moderates the heat; include seeds if a spicier dish is preferred.
- Use a shallow bowl for coating chicken to avoid excessive cornstarch, which can result in a gummy texture.
- Work in batches when searing to maintain oil temperature and ensure a crisp crust.
- Cooking chicken in the sauce towards the end ensures tenderness and allows flavors to meld without overcooking.
- Serve immediately for best texture and flavor; the sauce thickens upon standing.
Keywords: Jalapeño chicken, spicy chicken recipe, seared chicken thighs, soy sauce chicken, quick dinner, spicy savory chicken, Asian-inspired chicken