2 lb boneless chicken thighs, cut into 2 inch pieces
1/4 cup cornstarch
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/2 cup diced onions
2 jalapeno, sliced
Vegetable oil for frying
1/4 cup soy sauce
1/4 cup cold water
3 tbsp brown sugar
1/2 tsp ground ginger
2 cloves minced garlic
1 tsp cornstarch
Optional: red pepper flakes
Mix chicken with cornstarch, salt, pepper and paprika.
Prepare sauce and put aside. Make sure all lumps are gone.
Preheat oil to 350 degrees. (I shallow fried mine). Fry chicken 7-8 minutes, until cooked through. You may need to cook in batches to avoid overcrowding the pan. Remove all oil besides 2 tbsp. Add in jalapeños and cook for about 2 minutes before adding in onions. Cook another minute or so before adding sauce in. Allow sauce to thicken and add chicken back. Allow the sauce to adhere to the chicken. I served mine over rice with grilled pineapple, sautéed bell peppers and green onions for garnish. Enjoy!

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