Spicy Jalapeño Chicken
This Spicy Jalapeño Chicken is quick, crunchy, and offers a delightful sweet-heat punch, making it perfect for busy weeknights or entertaining guests.
Ingredients
For the Chicken
- 1 lb Chicken pieces (boneless, skinless) Use bite-size breasts or thighs.
- 1 lb Chicken pieces (boneless, skinless) Use bite-size breasts or thighs.
- 1 Jalapeños, chopped Adjust quantity to taste; remove seeds for milder heat.
- 1 cup All-purpose flour
- 0.5 cup Cornstarch For extra crunch.
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 large Egg
- 2 tablespoons Milk Or water.
- 2 cups Neutral oil for frying Canola, vegetable, or peanut.
For the Sauce
- 0.33 cup Sweet chili sauce Store-bought.
- 1-2 tablespoons Soy sauce Use low-sodium if preferred.
- 1-2 tablespoons Honey Or maple syrup as a vegan swap.
Instructions
Preparation
- Whisk together flour, cornstarch, salt, black pepper, garlic powder, and onion powder in a bowl to create the dry coating.
- In a second bowl, beat the egg with milk until smooth to create the wet mixture.
- Dip each chicken piece into the egg mixture, then dredge thoroughly in the flour mixture, pressing gently.
Cooking
- Heat oil in a frying pan over medium-high heat until shimmering (around 350–375°F).
- Fry the chicken in batches, until golden brown and internal temperature reaches 165°F, about 3–5 minutes per side.
- Drain on a wire rack or paper towels.
Making the Sauce
- In a small saucepan over medium heat, combine chopped jalapeños, sweet chili sauce, soy sauce, and honey.
- Warm until the honey melts and the sauce is glossy, about 2–3 minutes. Adjust sweetness or salt as needed.
Serving
- In a large bowl, toss the hot fried chicken with the sauce until evenly coated.
- Serve immediately while crisp.
Notes
Use chicken thighs for juicier results; breasts cook fine if not overdone. For an air fryer option, cook at 380°F for 10–12 minutes, flipping once. You can double-dredge for extra crispiness.