Preparation time: 20 mins | Cooking time: 30 mins | Servings: 2
If you’ve been to a Chinese buffet lately, I am sure you are familiar with Chinese Jalapeno Chicken. A fusion of Chinese-American and Mexican cuisines with crispy chicken and jalapeno peppers smothered in a savoury sauce. Perfect to serve over brown rice for a delicious, filling meal.
The simple sauce is made with all pantry essentials (soy sauce, rice wine, and sugar) whisked together. There is nothing fancy about this dish but the good amount of heat from the jalapenos, the flavour from the sauce, and the extra crispy chicken combined is perfection! And feel free to double or triple the sauce so you’ll have extra sauce for the rice.
INGREDIENTS
1 lb chicken breasts, boneless skinless, cut into 1” cubes
1/4 c. cornstarch
4 c. vegetable oil + 2 tsp vegetable oil
1/2 tsp garlic, chopped
1 tsp rice wine
2 tbsp soy sauce
2 jalapeno peppers, sliced
2 tbsp sugar
How to make Chinese Jalapeno Chicken
Step 1: Place the chicken and cornstarch in a ziplock bag. Seal and shake to evenly coat the chicken. Let the chicken sit for at least 5 minutes.
Step 2: In the meantime, in a deep fryer, heat 4 cups of vegetable oil to 375 degrees F. Add the chicken to the fryer in batches and cook until crispy and the internal temperature of the chicken reached 165 degrees F. Transfer the cooked chicken on paper towels to drain when done.
Step 3: In a large skillet or wok, heat 2 tsp vegetable oil. Once hot, add the jalapenos to the skillet and stir-fry for about a minute. Set the cooked jalapenos aside when done. In the same skillet, stir-fry the chopped garlic, rice wine, soy sauce, jalapenos, and the chicken for a minute before adding in the sugar. Continue to cook until the mixture is heated through and the sauce has thickened.
Ingredients
- 1 lb chicken breasts, boneless skinless, cut into 1” cubes
- 1/4 c. cornstarch
- 4 c. vegetable oil + 2 tsp vegetable oil
- 1/2 tsp garlic, chopped
- 1 tsp rice wine
- 2 tbsp soy sauce
- 2 jalapeno peppers, sliced
- 2 tbsp sugar
Instructions
Step 1: Place the chicken and cornstarch in a ziplock bag. Seal and shake to evenly coat the chicken. Let the chicken sit for at least 5 minutes.
Step 2: In the meantime, in a deep fryer, heat 4 cups of vegetable oil to 375 degrees F. Add the chicken to the fryer in batches and cook until crispy and the internal temperature of the chicken reached 165 degrees F. Transfer the cooked chicken on paper towels to drain when done.
Step 3: In a large skillet or wok, heat 2 tsp vegetable oil. Once hot, add the jalapenos to the skillet and stir-fry for about a minute. Set the cooked jalapenos aside when done. In the same skillet, stir-fry the chopped garlic, rice wine, soy sauce, jalapenos, and the chicken for a minute before adding in the sugar. Continue to cook until the mixture is heated through and the sauce has thickened.
