Jalapeno chicken is one of those dishes you’re seeing more often in Chinese buffet lines, and it’s easy to see why. Crispy pieces of chicken with a simple, savory sauce and plenty of sliced jalapenos makes for a fun blend of Chinese-American flavors plus some Mexican-inspired heat.
The chicken is traditionally deep-fried, giving it a crunchy coating that holds up well once it’s tossed in the sauce. That said, you don’t need a deep fryer to make this at home. A hot skillet works just fine, and if you’re looking for a lighter option, you can skip the breading altogether and stir-fry the chicken instead. You’ll still get plenty of flavor without the extra oil.
The sauce itself is very straightforward, made from just soy sauce, rice wine, and sugar. It comes together quickly and coats the chicken nicely without overpowering it. The real star here is the jalapeño. It adds a clean, bright heat that cuts through the richness of the chicken and makes the dish stand out from other stir-fry recipes.
Serving suggestions
I like serving jalapeño chicken with brown rice, which balances the spice and soaks up the sauce perfectly. If you’re someone who loves extra sauce on your rice, go ahead and double or even triple the sauce ingredients. It’s an easy adjustment and well worth it. Simple, spicy, and full of flavor, this is a great recipe to add to your homemade Chinese takeout rotation.
Chinese jalapeno chicken recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
Spicy jalapeño chicken stir-fried in a simple soy-based sauce with garlic and fresh peppers, perfect served over rice.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 3 tablespoons + 2 teaspoons vegetable oil
- 1/2 teaspoon chopped garlic
- 1 teaspoon of rice wine
- 2 tablespoons soy sauce
- 2 jalapeno peppers, sliced
- 2 tablespoons sugar
Instructions
- Coat the chicken
Place the chicken and cornstarch in a sealable bowl or bag. Toss until the chicken is evenly coated, then let it rest for about 5 minutes. - Stir-fry the chicken
Heat a wok or large skillet over medium-high heat and add enough vegetable oil to lightly coat the bottom of the pan. Add the chicken in a single layer, working in batches if necessary. Stir-fry for 4 to 6 minutes, turning frequently, until the chicken is fully cooked and lightly golden. Transfer the chicken to a plate and set asid3. - Finish the dish
Add 2 teaspoons of vegetable oil to the wok if needed. Add the jalapeños and stir-fry for about 1 minute, until slightly softened, then add the garlic and cook just until fragrant. Pour in the rice wine and soy sauce, then return the chicken to the pan. Stir-fry for about 1 minute, then sprinkle in the sugar and continue cooking until the sauce thickens and everything is heated through.
Notes
You can also deep-fry the chicken, for a heartier dish that’s more like take-out. To do that, heat the vegetable oil in a deep fryer to 375°F (190°C). Working in batches, add the chicken and deep-fry until crispy and fully cooked, with an internal temperature of 165°F (74°C). Transfer to paper towels to drain.
Nutrition
- Serving Size:
- Calories: 328
- Sugar: 8.6 g
- Sodium: 269.9 mg
- Fat: 16.8 g
- Carbohydrates: 17.7 g
- Protein: 26.6 g
- Cholesterol: 82.7 mg
More chicken stir fries
If you need more chicken stir fries in your life, try these next: