Description
A flavorful and spicy Jalapeño Chicken recipe featuring tender seared chicken thighs coated in a crispy cornstarch crust, cooked with aromatic jalapeños, onions, and a savory-sweet soy-based sauce. Perfectly balanced with heat, sweetness, and umami, this dish is served over fluffy white rice and garnished with nutty sesame seeds for a satisfying meal.
Ingredients
Scale
For the Chicken
- 2 lb chicken thighs, cut into 1-inch chunks
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Sauce and Aromatics
- 1/2 cup soy sauce
- 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 Serving
- Sesame seeds, for garnish
- Cooked white rice
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch chunks for even cooking and consistent searing. In a bowl, mix cornstarch, salt, and black pepper. Toss the chicken pieces in the mixture until evenly coated to create a light, crispy exterior when seared. Set aside on a plate.
- Make the Sauce: In a separate bowl, combine soy sauce, water, brown sugar, sesame oil, minced ginger, and garlic. Whisk thoroughly until the sugar dissolves completely. Set the sauce aside to have it ready before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Cook the coated chicken pieces in batches to avoid overcrowding, searing for 2-3 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F. Transfer cooked chicken to a clean plate and set aside.
- Sauté Aromatics: In the same skillet, add sliced yellow onion and jalapeño peppers, sautéing for 4-6 minutes while stirring occasionally until onions become translucent and jalapeños soften. This step adds sweetness and balances the heat.
- Combine and Simmer: Return the seared chicken to the skillet with the sautéed onions and jalapeños. Pour in the sauce mixture, stir until all ingredients are well coated, and cook gently for 2-3 minutes until the sauce thickens slightly and coats the chicken thoroughly.
- Serve: Spoon the jalapeño chicken and sauce over cooked white rice. Garnish generously with sesame seeds for a nutty flavor and appealing presentation.
Notes
- Removing the seeds from jalapeños moderates the heat while retaining flavor.
- Coating chicken with cornstarch creates a crispy crust when seared, enhancing texture.
- Work in batches when searing to avoid overcrowding and ensure even cooking and browning.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- For extra heat, leave some jalapeño seeds in or add more peppers.
- Sesame seeds add a nutty finish and make the dish visually appealing.
- Can be paired with steamed vegetables or a side salad for a more balanced meal.
Keywords: Jalapeño Chicken, Spicy Chicken, Sautéed Chicken, Soy Sauce Chicken, Easy Dinner, Quick Chicken Recipe