30-Minute Crispy Jalapeño Chicken
This spicy-sweet stir-fry features tender chicken cubes coated in cornstarch and flour, then seared until golden and tossed with fresh jalapeños and onions. The rich sauce combines soy sauce, brown sugar, and Shaoxing wine for authentic Chinese-American flavors with a kick of heat. Perfect for weeknight dinners when you want restaurant-quality results at home. The double coating technique creates an irresistibly crispy exterior that holds the glossy sauce beautifully.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, about 2 breasts
- ½ cup cornstarch
- ¼ cup all-purpose flourrice flour1:1gluten-freegluten-free
creates lighter coating
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- ½ cup yellow onion, diced, 1/4 medium onion
- 2 jalapeños, sliced into thin rounds
- 2 teaspoons garlic, minced, 2 cloves
- ½ cup chicken broth
- ½ cup soy sauce
- ¼ cup Shaoxing wine, or sherry wine
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 jalapeño, de-seeded and minced
- 2 teaspoons cornstarch
- cooked rice, for serving
Instructions
- 1
Mix chicken broth, soy sauce, Shaoxing wine, brown sugar, ground ginger, minced jalapeño, and 2 teaspoons cornstarch in a small bowl
- 2
Whisk together 1/2 cup cornstarch, flour, salt, and pepper in a large bowl
- 3
Dice chicken breast into 1-inch cubes and toss in cornstarch mixture until coated
- 4
Heat vegetable oil in large skillet or wok over medium-high heat
- 5
Add breaded chicken to skillet and cook stirring continuously until seared evenly for about 5 minutes
- 6
Add diced onion and sliced jalapeños and sauté until tender and chicken is browned
- 7
Add minced garlic and sauté for another minute
- 8
Pour sauce mixture over chicken and vegetables
- 9
Reduce heat to medium-low and cook until sauce thickens and coats everything evenly
- 10
Remove from heat and serve over rice
Tips
Double-coat the chicken by tossing thoroughly in the cornstarch mixture for maximum crispiness
Control the heat level by adjusting the amount of jalapeños and whether you include the seeds
Let the sauce fully thicken before serving to ensure it clings to the chicken pieces
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Sauce can be mixed up to 1 day ahead and refrigerated
Best served immediately over steamed rice while sauce is glossy
Common Mistakes
Don't overcrowd the pan when searing chicken to avoid steaming
Keep heat at medium-high for proper searing but reduce when adding sauce to prevent burning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this less spicy?
Remove seeds from jalapeños or reduce the amount. You can also substitute with mild peppers like poblanos for flavor without heat.
What if I don't have Shaoxing wine?
Dry sherry works perfectly as a substitute. You can also use rice vinegar with a pinch of sugar for alcohol-free option.
How long will this keep in the fridge?
Store leftovers in the refrigerator for up to 3 days. Reheat gently to maintain the crispy coating texture.