Crispy Spicy Jalapeño Chicken (Print Version)

Crispy fried chicken bites tossed in a sticky garlic soy glaze with fresh jalapeños for a bold takeout-style dinner.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 cup (64 g) cornstarch
06 - 4 cups (950 ml) neutral oil, for frying

For the jalapeño glaze

07 - 1/3 cup (80 ml) low-sodium soy sauce
08 - 1/4 cup (60 ml) water
09 - 3 tablespoons packed brown sugar
10 - 1 tablespoon rice vinegar
11 - 4 garlic cloves, minced
12 - 1 teaspoon grated fresh ginger
13 - 1/4 teaspoon red pepper flakes, optional
14 - 2 large jalapeños, sliced into thin rings
15 - 2 scallions, thinly sliced

# Instructions:

01 - Pat the chicken dry. Toss with salt, pepper, garlic powder, and cornstarch until evenly coated.
02 - Whisk soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes in a small bowl.
03 - Heat oil in a Dutch oven to 315 F. Fry the chicken in small batches for 4-5 minutes, until cooked through and pale. Drain on a wire rack.
04 - Raise the oil to 350 F. Fry the chicken again for 2-3 minutes, until deep golden and very crisp. Drain well.
05 - Bring the glaze to a boil in a large skillet over medium-high heat. Cook for 1-2 minutes, until glossy and slightly reduced.
06 - Add the fried chicken and jalapeño slices to the skillet. Toss for 30-60 seconds until coated. Finish with scallions and serve immediately.

# Notes:

01 - Serve immediately for the crispest texture.
02 - Remove jalapeño seeds and ribs for a milder dish.
03 - Check a thick chicken piece for 165 F after the first fry.

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