Description
This Jalapeno Chicken recipe features tender chicken thighs coated in a light cornstarch crust, pan-seared to golden perfection, and simmered with a flavorful blend of soy sauce, brown sugar, garlic, and spicy jalapeno peppers. It’s a perfect balance of sweet, savory, and heat, garnished with sesame seeds and served over fluffy white rice, making for a deliciously satisfying meal.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sauce and Veggies
- 2 tablespoons extra virgin olive oil
- ⅓ cup (85 g) soy sauce
- ⅓ cup (83 g) water
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- ½ yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
- Prepare the chicken: In a large mixing bowl, combine the chicken pieces with cornstarch, kosher salt, and ground black pepper. Toss well to coat every piece evenly and set aside.
- Make the sauce: In a medium mixing bowl, whisk together water, soy sauce, light brown sugar, sesame oil, and minced garlic until the sugar dissolves completely. Set this mixture aside.
- Cook the chicken: Heat the extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add the coated chicken pieces to the skillet. Depending on the size of your pan, you might need to cook the chicken in batches to avoid overcrowding. Sear each side for 2-3 minutes until the chicken browns nicely and reaches an internal temperature of 165°F (74°C). Remove chicken from skillet and transfer to a plate; tent loosely with foil to keep warm.
- Sauté the vegetables: With the chicken removed, add the diced yellow onion and sliced jalapeno peppers to the same skillet. Cook for about 4-6 minutes, stirring occasionally, until they soften and become fragrant.
- Combine and finish: Return the cooked chicken to the skillet, pour in the prepared soy sauce mixture, and stir gently to combine everything. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables beautifully.
- Serve: Plate the jalapeno chicken over bowls of steamed white rice and garnish generously with sesame seeds. Enjoy immediately for best flavor and texture.
Notes
- Air Fryer Option: Preheat your air fryer to 400°F. Coat the chicken with the cornstarch, salt, and pepper mixture. Place chicken pieces in the basket in a single layer. Cook for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F. Proceed with cooking the onions, jalapenos, and sauce on the stovetop as directed.
- Ensure chicken pieces are cooked to an internal temperature of 165°F for food safety.
- Adjust jalapeno quantity to modify spiciness based on your preference.
- Use light brown sugar for balanced sweetness; dark brown sugar can be substituted but will give a deeper molasses flavor.
