Chinese Jalapeno Chicken
- 1lb boneless skinless chicken breasts (cut into 1 inch cubes)
- ¼ cup cornstarch
- 4 cups vegetable oil + 2 teaspoons vegetable oil
- ½ teaspoon chopped garlic
- 1 teaspoon rice wine
- 2 tablespoons soy sauce
- 2 jalapeno peppers (sliced)
- 2 tablespoons sugar
Level of difficulty Average
Cost Average budget
In a sealable plastic bowl or bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for 5 minutes.
Heat 4 cups of vegetable oil in a deep fryer to 375 degrees. Add the chicken and deep fry in batches until the chicken is crispy and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.